Homemade Biscuits – Easy Buttermilk Biscuits with White Lily Flour
If there’s one thing every Southern kitchen should know how to make, it’s homemade biscuits. These are the kind that don’t require a rolling pin or fancy cutter—just a little love, a fork, and maybe a good attitude toward a messy counter.
Now, I’ll admit, I was feeling a little lazy the day I made these. I squished them all into a too-small pan instead of digging out the big one, but guess what? They turned out flaky, buttery, and golden just the same. That’s the thing about homemade biscuits—they don’t have to be pretty to be perfect.
Let’s get into the recipe, because once you see how simple this is, you’ll want to whip them up for every Sunday supper, rainy morning, or whenever you need something warm and comforting.
🥞 Ingredients for Homemade Buttermilk Biscuits
- 2 1/2 cups White Lily self-rising flour
- 1 stick (1/2 cup) unsalted butter, frozen
- 1 cup cold buttermilk
That’s it. Three ingredients for biscuit bliss.
🍳 How to Make Homemade Biscuits from Scratch
1. Grate the Butter
Take your frozen stick of butter and grate it right into the flour using a box grater. This trick keeps the butter super cold and creates those gorgeous flaky layers we all love.
2. Toss & Mix
Using your hands or a fork, gently toss the grated butter into the flour until it’s evenly coated. Add the buttermilk and stir just until it mostly comes together—don’t overmix.
3. Fold the Dough
Turn the dough out onto a lightly floured board. Pat it flat, then fold it in half. Do this 7–8 times to build layers, patting gently each time. This folding method makes for ultra-flaky homemade biscuits.
4. Cut and Place
Cut your biscuits using a biscuit cutter or the rim of a glass. Place them in a round pan so they’re snuggled up against each other—this helps them rise tall.
5. Bake
Pop them into a preheated oven at 475°F. Bake for about 10–12 minutes, or until the tops are golden and irresistible.
💫 Tips for the Flakiest Southern Biscuits
- Use self-rising flour: White Lily is the gold standard. The low protein gives these biscuits their soft texture.
- Frozen butter = flaky layers: Don’t skip the grating step.
- Don’t overwork the dough: A gentle hand keeps things tender.
- Pack them in the pan: They’ll rise higher when they lean on each other.
🍽 Variations & Serving Suggestions
- Brush the tops with melted butter or honey right after baking.
- Add shredded cheddar and chives to the dough for a savory twist.
- Serve with sausage gravy, apple butter, or a drizzle of sorghum syrup.
Want more Southern comfort? Check out our buttermilk pie recipe or maple bar donuts.
These homemade biscuits are everything good about Southern baking—simple, soulful, and absolutely delicious. Let me know if you give them a try!
Homemade Buttermilk Biscuits
Ingredients
- - 2 1/2 cups White Lily self-rising flour
- - 1 stick 1/2 cup frozen butter, grated
- - 1 cup cold buttermilk
Instructions
- Preheat oven to 475°F.
- Grate frozen butter into flour. Toss to coat.
- Add buttermilk. Stir gently until combined.
- Turn out dough. Pat and fold 7–8 times.
- Cut biscuits and place in pan.
- Bake 10–12 minutes until golden.
Notes
- For taller biscuits, let them touch in the pan.
- Brush tops with melted butter after baking if desired.
