Buttermilk Biscuits


August 11, 2023

Fisher Foods

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When I think of a southern meal or table, one of my first thoughts is where are the buttermilk biscuits. I mean, you can’t tell me a warm, buttery, fluffy biscuit can’t make any meal, a better meal! I’ve been making these biscuits for years and I swear they just get better and better and better.

buttermilk biscuits

Buttermilk Biscuits

Karla Fisher
A southern staple, these fluffy, buttery and oh so delicious biscuits will become your family favorite!
Prep Time 15 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 9
Calories 268 kcal


  • 12 Tbsp butter melted
  • 1 cup buttermilk I use this dried buttermilk and it is amazing, will last for months refrigerated.
  • 2 ¼ cups All-purpose Flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp sugar


  • Pre-Heat oven to 425°F. Add a tsp of butter to bottom of a cast iron skillet and pre-heat in oven for 4 mins. Alternative: Line a sheet pan with parchment paper
  • Mix together 1 cup of buttermilk and place in the freezer for 5-10 minutes while preparing all ingredients.
  • Place butter in a bowl, cover and heat in microwave until melted. Set aside to cool a bit while prepping other ingredients.
  • Stir flour, baking powder, baking soda, salt and sugar in large bowl
  • Remove chilled buttermilk from freezer. Pour 9 tbsp of the melted butter into the chilled buttermilk. Whisk with a fork until small clumps form throughout buttermilk. Save the rest of melted butter for topping the hot biscuits.
  • Add the buttermilk and butter mixture to dry ingredients and stir with a spatula until the flour is fully incorporated and batter forms into a ball. The dough will be slightly sticky to touch.
  • Generously flour counter top. Dump dough onto counter top and turn to liberally coat all surfaces with flour. Knead for one minute- folding the dough into itself. Pat and shape into a large circle. It should be about 1½ inches in height.
  • Using a 2 ½-inch biscuit cutter, cut biscuits and place into hot cast iron pan. Use all dough scraps. I use dough until the last small amount and form that into the "drop" biscuit that goes into the center of the cast iron. (Biscuits can touch each other)
  • Bake until tops are golden brown and crisp, start checking at 10 minutes.
    Last remaining minute turn the broiler on to get that perfectly golden brown top.
  • Once biscuits come out of oven, pour the remainder melted butter over top. Serve hot with honey, gravy, jelly or whatever your heart desires ❤️


Calories: 268kcalCarbohydrates: 26gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 494mgPotassium: 74mgFiber: 1gSugar: 2gVitamin A: 510IUCalcium: 92mgIron: 2mg
Keyword biscuits, breads, breakfast
Did you make this recipe?Mention @thefisherhouse_ or tag #thefisherhousefoodies!
buttermilk biscuits

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