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    Home » Recipes » Biscuits

    Published: Aug 22, 2022 · Modified: Oct 18, 2023 by Pate Giltner 10 Comments

    Southern Buttermilk Biscuits with Self-Rising Flour

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    These are the best southern buttermilk biscuits with self-rising flour around! They are tender and are and full of butter and buttermilk flavor, no bland biscuits here! 

    This recipe uses a few key high-quality ingredients to make the best biscuits you've ever had!

    Three stacked biscuits with honey drizzling down from the top.

    Why you will love this recipe:

    This recipe uses low protein soft wheat flour with all the rising agents and salt mixed, aka White Lily self-rising flour! This flour makes an incredibly tender and light crumb that makes perfect southern biscuits, and honey also gives these biscuits a bit of depth and sweetness. 

    These are the ideal standard southern biscuits; if you are looking for something easier but still tasty, try these three ingredient biscuits. Or, for a very traditional old-school recipe, try these cat head biscuits that use a mix of butter and shortening. 

    About this recipe: 

    • Taste - Buttery and a slight deep sweetness from the honey.
    • Texture - fluffy, tender, and a little crumbly. They still hold together in your hand and keep their shape while eating.
    • Effort - Easy, one bowl, and just a few simple steps!
    • Time - about 30 minutes from start to finish!
    Ingredients for the biscuits on a brown stone table.

    Key Ingredients:

    Self Rising Flour: a low-protein self-rising flour like White Lily or Weisenberger Mills makes these biscuits rise and makes them incredibly tender. White Lily and Weisenberger Mills flour are more similar to pastry flour than regular all-purpose flour because of their low protein content. This kind of flour makes a lighter crumb, which is very beneficial for biscuits. Self-rising flour is beneficial too because it already has rising agents and salt blended into the flour. 

    Buttermilk: Buttermilk is also key to a good biscuit. Buttermilk contains acid, which, when combined with the baking powder, helps the dough to rise. Buttermilk also helps to keep the dough tender and soft. 

    Butter: Butter is the fat that provides richness and flavor to the biscuits. Using high-fat flavorful butter is key; my favorite is Kerry Gold. The butter flavor really shines through and is what gives these biscuits most of their taste, so if you were ever going to splurge on good butter, this is the time.  

    Honey: honey has more flavor depth than sugar's simple sweetness. Here honey works with the butter to provide a deep and slightly sweet biscuit. Honey also provides a little structure; these biscuits are crumbly but not too crumbly. 

    Collage showing how to make the biscuits.

    Not all flour is created equal: 

    There is a reason that southern bakers swear by White Lily flour. It's made with soft winter wheat flour, which is a low protein and low gluten flour. Every brand of flour has a different protein content; some use soft or hard wheat or spring or winter wheat. Most grocery store brands like King Arthur, Gold Medal, and Pillsbury use a mixture of soft and hard wheat. 

    For fluffy and tender ideal biscuits, you and looking for soft winter wheat. And You can usually tell the type of wheat in flour by its protein content; for example, White Lily is just 9% protein, and King Arthur is 11%. 

    When making biscuits, do your best to find flour at 9% protein; if you can't find self-rising flour with low protein, use pastry flour instead (which is usually about 8% protein) and add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt for each cup of flour.

    Collage showing how to make the biscuits.

    Step-by-step instructions:

    • Preheat the oven to 450 degrees 
    • Cut the butter into the flour.
    • Add in the buttermilk and honey and mix until a dough forms.
    • Turn the dough out onto a lightly dusted surface.
    • Roll and fold the dough.
    • Cut out your biscuits and place them right next to each other on a lined baking sheet.
    • Brush with melted butter. 
    • Bake for 13-15 minutes.
    • Brush with more melted butter. 
    A biscuit split in half and drizzled with honey.

    Tips for success!!

    • Use very cold butter and buttermilk. 
    • You can also chill you hands to make sure that the dough stays cold.
    • Freeze unbaked cut biscuits in a sealed zip lock bag and bake whenever you want biscuits! They keep unbaked in the freezer for 3 months!!
    • Handle the dough as little as possible. This recipe calls for folding the dough multiple times, but you still want a springy and soft dough. Overhandled dough will result in tough and gummy biscuits. 
    • Place the biscuits right next to each other on the lined baking sheet. This will help them to rise. 
    • Serve with homemade bourbon honey butter from this recipe for a real treat.

    FAQ's

    Can I use all-purpose flour?

    Yes, the biscuits will be denser, and you will need to add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt for each cup of flour. But using White Lily self-rising flour or pastry flour combined with the mentioned baking powder and salt will give you the best results.

    Can I freeze these biscuits?

    Yes!! For best results, freeze the cut but unbaked biscuits in an air-tight container for up to three months. Then just bake from frozen!

    Biscuits in a loaf container with a pink dish cloth.

    Here's a video showing how to make these biscuits:

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    Print
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    Three stacked biscuits with honey drizzling down from the top.

    Southern Buttermilk Biscuits with Self-Rising Flour

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
    • Author: Pate Giltner
    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Total Time: 30 minutes
    • Yield: 10-12 biscuits 1x
    • Category: Biscuit
    • Method: Baking
    • Cuisine: Southern
    Print Recipe
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    Description

    These are the best buttermilk biscuits with self-rising flour around! They are tender and are and full of butter and buttermilk flavor, no bland biscuits here!


    Ingredients

    Units Scale
    • 2 ¾ cups self-rising flour
    • 1 cup buttermilk
    • ½ cup butter + ¼ cup melted for brushing
    • 1 tablespoon honey

    Instructions

    • Preheat the oven to 450 degrees 
    • Cut the butter into the flour using your hands until the butter is pea size.
    • Add in the buttermilk and honey and mix until a dough forms.
    • Turn the dough out onto a lightly dusted surface.
    • Press or roll the dough into a ¼ inch rectangle and fold the dough onto itself in thirds. Like you would fold a sheet of paper. Press or roll the dough out to ¼ inch again and repeat the fold. Press or roll out the dough out again to a ¼ inch rectangle. 
    • Using a floured cutter cut out your biscuits and place them right next to each other on a lined baking sheet. Having all your biscuits touching will help them to rise.
    • Brush with melted butter. 
    • Bake for 13-15 minutes.
    • Brush with more melted butter. 

    Did you make this recipe?

    Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

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    Reader Interactions

    Comments

    1. elizabeth says

      August 22, 2022 at 6:14 pm

      These were the perfect biscuits! So flavorful and tender!

      Reply
    2. Patricia fraser says

      August 31, 2022 at 2:30 pm

      Love These biscuits they are delicious thank you so much for your recipe.

      Reply
      • Pate Giltner says

        September 07, 2022 at 1:22 pm

        Thanks so much, Patricia! I'm so glad you liked them!

        Reply
    3. Shane Ritchie says

      September 17, 2023 at 12:03 pm

      This is a great recipe 😋 the biscuits where amazing

      Reply
      • Pate Giltner says

        September 20, 2023 at 10:11 am

        Im so glad you liked them!!

        Reply
    4. deb says

      October 18, 2023 at 11:35 am

      What does the word "seeped" mean in the recipe for freezing the biscuits?

      Reply
      • Pate Giltner says

        October 18, 2023 at 7:46 pm

        Sorry its a typo for "sealed"

        Reply
        • Anonymous says

          November 02, 2023 at 2:59 pm

          These were wonderful biscuits. My family raved about them. I was wondering, are you supposed to grease the pan you bake them in. I used a cast iron griddle and did not grease the pan. They were fine, however, I'm going to do two batches today and use parchment paper on the second pan. Should I grease it instead?

          Reply
          • Pate Giltner says

            November 13, 2023 at 10:10 am

            Hi sorry about the late reply - but if your cast iron is well seasoned it should be pretty nonstick, however it never hurts to also grease it a little 🙂

            Reply
    5. Jeannie says

      May 08, 2024 at 2:21 pm

      Thank you so much for sharing, love this recipe
      I used my dough setting on food processor

      Reply

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    Pate Giltner holding a cupcake
    Pate Giltner holding a cupcake

    About Pate

    Hi! I'm Pate, the blogger, recipe developer, and photographer behind The G&M Kitchen!

    Raised in the heart of Kentucky, I come from a long line of passionate cooks and bakers. The kitchen was always the heart of our home, where we transformed vegetables into delightful dishes and crafted pies and cakes that emerged from the oven. This tradition of coming together through food and cooking inspired the name of my blog, The G&M Kitchen – 'G' for my father's family, the Giltners, and 'M' for my mother's family, the Millers.

    I also believe if a recipe is missing something, it's probably bourbon.

    Learn more about me →

    Hello and welcome!

    Here at The G&M Kitchen, you will find southern-inspired baking recipes with a modern twist that are easy, elegant, and fun! Everything is made from scratch, designed for the home kitchen, and is simply delicious!

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    As featured in: thefeedfeed, Sur La Table, Bake From Scratch, Foodtography School, The Bourbon Review, Bringing it Home

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