How To Make Buttermilk Biscuits
*Please see letter to readers at bottom of this post
(Originally published July 1, 2008) I told my mother I was going to do a web tutorial on how to make buttermilk biscuits, a staple in the south. She said “Oh, you HAVE to do those from Southern Living!”. Now, admittedly, they are awfully good. So good, in fact, that my mother has abandoned the long taught family method in lieu of this one. The finished product is lighter and more tender than our usual biscuit and it is worth the effort. If you have had problems in the past with your biscuits turning out to be more like hockey pucks than our beloved southern staple, this recipe is the one for you.
The cast! Featuring milk from Piggly Wiggly, butter or margarine, a tablespoon of lemon juice added (because I rarely have buttermilk in the house so this is a homemade concoction), and self rising flour. That’s it! (The actual recipe is at the bottom of this page)
For those of you who have no idea what self rising flour is….
You’ll also need salt and baking powder to make your biscuits rise 
.
This is only IF you don’t have self rising flour available where you live.
Put your flour in a bowl (With the salt and baking powder stirred into it if you don’t have self rising) and toss in the margarine. Now you need a pastry cutter or just fork with long tines , which is what I use.
Reckon I’m just not fancy enough for the pastry cutter.
I actually own three of the dern things. They’re floating around here somewhere…
Begin by simply cutting the butter into the flour.
Sit down and turn on the tv, this will take a few minutes (make sure your butter is cold).
When it looks like this and you can’t find any lumps of butter, you’re good to go . Stick this bowl in the fridge for ten to fifteen minutes. If this is your first time making biscuits with this method, I recommend fifteen. The colder it is, the easier the next step is going to be.
Add a tablespoon of lemon juice to your milk before you go get your bowl out of the fridge.
Stir it around and let it sit a minute or two.
Pour milk into flour mixture and stir until just moistened.
This is gonna be much looser than your typical biscuit dough, but it should look something like this.
Flour a surface.
I like to roll out waxed paper or do this on a large baking sheet so I don’t have such a hassle with the counter top.
Most folks just use the counter top though.
Be generous with the flour, you’re going to need it.
Dump out your dough onto the floured surface and sprinkle more flour on top of it.
Brush some flour on your hands and then wipe down your rolling pin really well. This is a family heirloom. My great grandmother bought it with green stamps for my mother when she was twelve. Once you have flour on your dough and on your hands, knead the dough with your hands two or three times. Don’t over knead your dough!
How do you knead your biscuit dough? If you’ve never done this before. Just place your dough ball (or wad as I call it. Attractive term, huh?) on a flat surface and then press down on it with the heel of your hand. Then fold it over into a bit of a ball again and repeat with the heel of your hand once more. You’ve just kneaded your dough twice. Stop there because we really don’t want to over knead and that is the most common mistake I’ve encountered in people’s biscuits turning out flat.
The second most common mistake I’ve encountered when biscuits turn out flat is someone who has accidentally followed the recipe for self rising flour biscuits using all purpose flour.
Roll it out until it is about 3/4 of an inch. Then lightly square it off with your hands. It should be about 9×5 inches at this point. You are going to have to stop after rolling it the first time and wipe down your rolling pin with flour again, as well as sprinkle some more on the dough to keep it from sticking.
Here is where these little suckers take on a bit of arrogance in my book. Normally, you would just roll it out and cut them, but in this recipe we want tender little pillowy biscuits, so we’re going to put a little more effort in them. Take one side of your dough and roll it over to the middle. Repeat with the next side until you have something like this.
Now pat or roll that out with your hands back to the original 3/4 inch and gently shape it back into a rectangle.
Repeat this process of folding over and patting out two more times. Don’t be afraid to dust your surface and your dough with a little more flour if need be. Oh, and you didn’t really have to use the rolling pin, you could have just patted it out all along with your hands, but I wanted to show you my heirloom rolling pin!
Now we’re ready to cut our biscuits. Most folks would use a biscuit cutter for this, but diehard southerners know one of the best way to do it is to use a swanky swig! Tin can is also acceptable as is a drinking glass. I used a smaller mouthed swanky swig because I prefer a bit smaller biscuits. I have small people in my house.
What is a swanky swig? Typically, it is a jelly jar which was decorated by the company to add charm and flair, thereby making it “swanky”.
Cut out your biscuits by pushing straight down with your glass, don’t twist it. I didn’t really waste all of this dough but I was trying to make it look a little more uniform for the picture. Normally, we cut them suckers one right on top of the other, then wad up the leftovers, pat it out, and cut again.
A lot of readers have said that they cut their biscuits with pizza cutters and just do a grid pattern. This ends up with square biscuits but no wasted dough! I do this every now and then myself.
Place these on a well greased baking sheet and make sure the sides touch, This helps them rise evenly and higher.
Bake at 450 for thirteen to fifteen minutes.
Until they look like this.
While still hot, brush with melted butter.
Now you’re done!
Alrighty, here is the actual recipe and I promise I will put an easier one up on my blog eventually but after doing all of this work to get the tutorial posted, I’m thinking these aren’t that pretentious after all.
Buttermilk Biscuits
1/2 cup cold butter or margarine
2 1/4 c self rising soft wheat flour
1 1/4 c buttermilk (or whole milk with a tablespoon of lemon juice added)
flour for dusting
melted butter for brushing baked biscuits
*To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour.
1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
VOILA!! I’m done!!!!
*Current note on White Lily Flour- For generations, this has been “The South’s Flour” and loved by all. However, last summer J.M.Smucker’s bought out White Lily and moved all production of our precious flour out of the south. Many people have said the quality and performance of the flour is no longer the same although J.M. Smucker’s states that it is. I suppose at this point it is a matter of personal preference and whether or not you can see a difference. I’ll always remember the White Lily from my grandmother’s and mother’s pantry fondly, but you’ll notice that I’ve strayed to other brands since the buyout.
“Friends will come and go. But your Family will always be there. Make your family your best friends.” ~Submitted by Southern Plate Reader, Janice. To submit your quote, click here.
Dear Friends,
As you all know, life gets hectic at times and between moving moving to a new house and end of the year activities at my schools, I’ve decided to replay some of the very first posts I made when I started writing Southern Plate.
I hope you enjoy these while I get settled in to our new house and spend some extra special time with my kids. I’ll be back soon with plenty of new recipe tutorials and stories. I told my husband I had a few hundred left to go and he said “Hundred? You got at least a couple thousand. You’re only getting warmed up!”
I can’t tell you how much I’ve been enjoying your comments! It seems I barely have time to sit down but whenever I do, I look at my email where a copy of every single Southern Plate comment goes. Y’all have me grinning, laughing, and bursting with glee! Thank you for taking the time to read Southern Plate and especially for taking the time to let me get to know you through comments!
Gratefully,
Christy
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Fantastic job! Made my mouth water from some of those darn biscuits!
Thank you! I’m actually just getting the site up and going today! Keep checking back, I hope to include tons of recipes that you will enjoy! Thanks so much!
I love your sight. You always have such good recipes. I will definitely try those biscuits.
Warddean
Try White Lily unbleached self rising flour in this recipe. You’ll never go back to bleached flour again.
Ok I am southerner girl from Texas and for the life of me I cannot make a homemade biscuit. Gasp I know but if you want a good old hockey puck, that i can make LOL. I am going to give your recipe a try. Hopefully mine will be as beautiful as yours.
The secret is to not over knead your dough, that’s what makes it tough and keeps it from rising. If you’ll hang on, I will get you an easier recipe for biscuits every bit as good but without all the fuss!!
I love this recipe and it is my preference, but it is NOT the one I use most often! When you have kids, who has time for all that folding mess? ~grins~
I have never been able to make good biscuits from scratch. It’s probably because I’m a yankee and never had anyone around who could show me how to make them properly. But now that you’ve done me the enormous service of showing me how to do it step by step I’m going to try again. Thanks!
I must be kneading too much. I haven’t had much luck with my biscuits. I’ll be trying this recipe out. Thanks for sharing!
The beauty of this recipe is that there really isn’t any kneading involved….the dough gets kneaded but not by how you normally would.
I’ll never forget the first time my Dad made homemade buttermilk biscuits. It was the first year he had bought us all season tickets to hockey at the local civic center (yes, we do have hockey in Alabama!). We thought they were so cool because they looked and felt like hockey pucks! Classic over kneading.
He did improve though! I was going to post a different biscuit recipe that I use about as often as I do this one but upon looking over this one again, I actually think beginning biscuit makers will have better luck with this method. Remember to have your biscuits touching, that really helps them rise.
Thank you all so much for taking the time to stop by and read my recipes!!! I do hope you will come back often and if you ever have any questions at all just give me a holler!!!
Y’all know how to make a mess of biscuits! I LOOOOVE southern cooking even though I’m from the North (my parents were from the South though) so I’m just eating up your blog. Hitting the subscribe button now!
Francie
http://www.frantichomecook.com
They look delicious! I will surely try them although my figure is beginning to look very Paula Deen-ish.(I love her!) I have a rolling pin that looks just like the one in your picture. I received it as a wedding gift in 1970 and many pies and biscuits later it is still rolling right along. Thanks for the recipe!
Want to hear a funny rolling pin story? My great grandmother had a special rolling pin which my mother really wanted. Turns out, her sister wanted it as well.
Grandmama thrilled my mother by bestowing Great Granny’s rolling pin upon her. Mama was so proud.
In passing one day, her sister mentioned having Great Granny’s rolling pin though, which obviously confused Mama a great deal.
Turns out, Grandmama hated to give it to one of them and have the other one feel slighted, so she purchased another one at an antique store so they could both have “the” rolling pin! No one knows who has the actual rolling pin!!
I hope you do get to try the biscuits and just remember, plump people are nicer than skinny people because skinny people are always hungry and therefore in bad moods. ~grins~
so EAT up and be a better person!
hehe!
Oh and Anonymous, you are so right..
Paula Deen rocks.
Hi Southern Plate! Just found you from the July Foodbuzz newsletter! This is a great recipe..thank you for sharing it! I love baking..but the two things I have never made but want to are buttermilk biscuits and scones..LOL! Your step by step is a great tutorial! I’ll be bookmarking this.
I’ll look forward to visiting again!. And congratulations for being featured this month! 
Ciao!
Hey Laurie! I’m so glad you found me! I hope that tutorial works well for you but if you have any questions at all or any suggestions please let me know!
I’m trying to find the July newsletter on Foodbuzz so I can see what you saw! lol!
Do you have a link?
Thank you so much for stopping by…I’m heading off to your blogs soon as my three year old takes a nap!
Mmmmm looks great! As a southern transplanted Yankee, I’ve discovered how much I love White Lilly flour… and southern food! I’ve been trying forever to get a good buttermilk biscuit recipe, and have only had marginal success. These will go on my “try em” plate!
JennyDee
Some of my best friends over the years have been transplanted yankees. As far as I am concerned y’all are just southerners who talk “funny” ~winks and grins~ and have recipes we haven’t got to try yet!
Good to see you!!
Christy
The only thing I could add….concerning the leftover dough. My mother would take it and lovingly “hand-form” a biscuit which we referred to as the “cooks biscuit”. It was always a bit bigger than the regular biscuits and for a reason. Whoever among us kids was best behaved that day…..and mom used the cooks biscuit as a carrot…..was awarded the cooks biscuit at supper that evening. If she wasn’t pleased with any of us, my dad got it….and that was NEVER a good thing.
What an interesting and precious story – and what a SMART mother!!!!!
Thank you so much for sharing that! I’m calling *my* mother now to read it to her!!
Good to meet you, Phillip!
The more I read, the prouder I am of my southern family! We recently lost my grandmother, and many of our wonderful recipes went with her…these might just help fill the void though. (I have yet to make any biscuits that are even close to hers, but I’m trying these!!) Thanks for the easy to follow instructions, and for reminding me of swanky swigs…all of mine broke several years ago, so I’m gonna have to cheat and use a jelly glass.
Wow and I thought my home town was the only place that still had a “Pig”, lol.
I love biscuits as well. Biscuits and gravy is my fav breakfast food for as long as I can remember, even before walking according to my grand mother, lol.
I am glad to come across your blog, its great and maybe we can link.. let me know and happy cooking!
Pandora: I’m so sorry it took me this long to respond to your comment! I thought I had already responded, swore I did, but my reply isn’t here!
I’m sorry about your grandmother
. Please, if there are any recipes of hers that you are looking for, let me know. If I don’t immediately have them, I will do my best to find them for you. Nothing will ever taste as good as hers, but we can try.
As for swanky swigs, I broke one of mine recently and now am down to only one. Looks like its time to start scouring Ebay again!
Let me know how the biscuits turn out!
Noor, I had a great time browsing your blog briefly while the kids were playing outside at the aquarium today! I would love to add you to my list of favorite links and will do so as soon as I get home tomorrow or Tuesday (may be late tomorrow night!).
Thank you so much for coming by and I look forward to reading more of your blog!
oh, yum! i just got home from a ’southern road trip’ on which i became addicted to biscuits with honey butter. we don’t have biscuits here in new jersey–thanks for the recipe. i’m off to bake!!!
Curlywurlygurly: So glad you stopped by and found something you liked! Let me know if you have any questions at all, I know they will be delicious!
Love your blog! I got several smiles and a few giggles out of my first glance!
Christy
Looks so good. My husband loves biscuits
Thank you, Julie!
You have a great blog! The Rumpledoodles look fantastic!
I just discovered your blog and decided to try these biscuits. I have been making biscuits for 40 years and these are the best ones I have ever turned out! They are dee-lish!! I can’t believe I missed a Southern Living recipe, but I’m happy I found you and the recipe now!
Anonymous: Welcome to Southern Plate!
That is high praise indeed! I am thrilled you like them and that I could offer that recipe to you!!!
Stay tuned, I got plenty more up my sleeve! If you ever have any questions or requests just give me a holler and THANK YOU for commenting!
Christy
“I hope you do get to try the biscuits and just remember, plump people are nicer than skinny people because skinny people are always hungry and therefore in bad moods. ~grins~ “
HOW RUDE AND DISRESPECTFUL TO YOUR READERS! IS THIS SUPPOSED TO MAKE ME COME BACK TO YOUR SITE?
Aw honey! I am so sorry you saw that! It was only intended for readers with a sense of humor. =D
I’m not sure if you know what a scone is but http://en.wikipedia.org/wiki/Scone_(bread)
Biscuits ‘look’ to be the same as scones, but I’ve never been a fan of scones primarily because they leave a very dry feeling in your mouth.
Oh and usually scones are eaten with a sweet spread/topping, like jam and cream, but you can get savoury scones (cheese, herb type variants). Because scones & biscuits seem to be almost the same thing to me, it was a little bizarre to have them served with a main meal. I suppose in that sense a biscuit takes the place of a dinner roll?
Hey Su!
In my culinary class in college, biscuits and scones used the same exact recipe up until the part where you typically add fruit or a sweet seasoning or spice to scones. They are basically the same thing.
Biscuits here are eaten traditionally at breakfast, but also served with meals from time to time, in place of dinner rolls just as you suspected! Often in restaurants here they will bring you a plate of hot biscuits and bowls of butter and jelly to slather on them while you wait on your food to arrive.
As a bread, they can be considered dry but most biscuits are somewhat moist. Either way, we usually serve them hot with butter so the tender bread soaks that right up. Other popular toppings are molasses, honey, milk gravy, jams and jellies, apple butter, fruit preserves, and assorted meats.
All of our restaurants such as McDonald’s and Burger King and such sell biscuits for breakfast with meat inside them, like sandwiches. My favorite is a bacon, egg, and cheese biscuit!
When we eat them at supper, we have tons of sweet tea to go along with them although I would not say they leave a dry taste in your mouth because the bread, as I said, is rather moist and tender and we also add toppings.
At breakfast they are accompanied by coffee and juice and such. All of the restaurants around here serve sweet tea at breakfast too. Sweet tea is always iced in the south.
I think I just rambled all around the block for you on that one! Did that answer your question?
Christy
haha….yes yes thank you.
I have never eaten scones with a main meal, and I don’t think anyone does here. I remember seeing KFC and other fast food places selling meals with a biscuit and my first thought was “Why would you want to eat a biscuit (ie. cookie) with your meal” and then when I looked closer and saw it was more like a scone, I had no idea how you were supposed to eat it with your meal!
I’ve had scones before. The first thing a southerner does when they taste one is look kind of funny and declare “Well this is just a biscuit!”. Hehe.
The reason biscuits became so widespread with mealtimes in the south is because they are a very inexpensive way to make a meal go further and still fill everyone up. When poor families had sometimes as many as ten or more children and one skinny little chicken for supper, flour was still cheap and bought in large quantities. Biscuits could be made aplenty and kept people from going hungry.
My great Aunt Louise used to always say “Many a family would have starved to death if it weren’t for biscuits and gravy”. That is the God’s truth, too!
Hi,I just literally stumbled onto your site.
I am going to try this great looking recipe!
Thanks so much for sharing,they look so absolutely fabulous!
Got any good mac’n'cheese recipes anywhere? I’m off to look.
What a wonderful post and blog!!
I’ll try as soon as I get back. 
Thanks a lot for sharing and the tutorial. I’m on vacation and your recipe makes me miss my kitchen more
A food blogger next door
I will be in Georgia at the end of this month I am hoping to find that flour and bring it back with me to Canada.
Making biscuits was me and my grandmother’s “special time”; she’d wake me up early every day during our visits so I could “help” her make biscuits. But I never really “helped” that much — I just cut the biscuits after she finished rolling and folding (she lived in the west side of AL, a little south of the TN border).
I never saw her measure anything she cooked, so she wasn’t able to write down the recipe for me. I tried to make them on my own, using cookbooks (before the internet), but wasn’t happy with the hockey pucks.
But I had forgotten about her folding them a few times like you did here. Now that you’ve reminded me about the folding, I’m going to try again, especially now that you’ve explained how to add lemon to sweet milk (she used real buttermilk, which they usually had on hand because they liked to crumble their cornbread into it, along with diced onions).
We ate the biscuits with eggs and meat — either bacon, sausage, or steak on Sundays. They also liked mixing jam, honey, or syrup with butter to spread on the biscuits. And of course she’d occasionally make Chocolate Gravy for them, YAY! But they didn’t eat regular gravy on their biscuits — I didn’t try that until I was a young adult in Texas. I’m glad I learned to make sausage and cream gravy, because hubby just loves it (he’s from the Tx Panhandle).
thank you for the great toutorial. Love your recipes. They are so yummy and simple. Tanks again. Doreen
I love Buttermilk biscuits. I make them but instead of using buttermilk I use Kefir. Taste great.
Dora Renee’ Wilkerson
mama had more siblings than i have fingers, so they each had different responsibilities and chores on the farm to keep things running.
unfortunately, biscuit making or baking WAS NOT one of her chores, and though she can whip up enough seriously tasty vittles for an army in her sleep, i missed out on fresh hot biscuits that weren’t from a can.
yeah, i know, i was deprived.
so, i have to visit an aunt for that now that my granny is long gone, and i was too young and foolish to learn from her while she was still with us… but i can’t help but wonder if my fascination with baking has been to fill the void in mama’s repertoire, because i’m simply never going to make better gravy than her, so why try!
i’m going to start here, with the warning NOT to over knead!!! thanks, c. i look forward to working up to your “grown-up” version!
Just wanted to say we finally tried your buscuit recipe. It was so easy to make I actually didn’t do anything, just supervised my 10 year old. They are the best buscuits I’ve ever had! Thank you so much!
Gotta give this a try. maybe I won’t have hockey pucks ever again. LOL Judy
You should do a video and post it on You Tube. These look great!
OK I have finally found what I was looking for. OK so it took me almost an hour and a half to make the biscuts and grave, but that is just fine with me as my 2 children did most of the work for me and they are only 8 and 3. And they are every bit as good as I or my grandma would have made. So I have desided that your websit is heaven sent. TYVM Southern Plate
Oh-my-gosh, Christy. I am SO GRATEFUL to have become connected to SouthernPlate via Twitter.com (@SouthernPlate, for any who care).
I just revisited this biscuit page with some time to read through the comments of your readers and you have such GOLD here! PLEASE save your entries and pictures and these comments for your children! You have not only your beautiful relationship with YOUR mama (their grandmama, not to put too fine a point on it) here in your posts, you have other people’s beautiful family treasure-stories in here as well.
Your tales of cooking with your lil’ ones will be in their hearts forever too, as are your own mama stories — but if you can somehow archive these pages onto paper (scrapbooking?), your grandchildren and great-grandchildren, etc. will have a sense of the good, solid, home-fire-burnin’, biscuit-making, Internet-savvy, proper Southern women they came from. You should be so proud of this archive/tribute/genealogy y’all are creating, representing Southerners who don’t blog.
I DO hope the person who objected to the “skinny” joke is able to one day see the humor … (and you jus’ killed ‘em with kindness, in true Southern fashion!) … and yes, Paula Deen ROCKS!
How long ahead of time could you prepare these biscuits? I was thinking about making the dough tonight and store them in the refrigerator. Would that be okay?
Anonymous Hey!!! I put Mac and cheese up but likely after you looked, I’m afraid! I have another mac and cheese recipe coming in the future!
Chocolate Cookies I LOVE your name!! LOL Thank you so much for stopping by and I hope you had a GREAT vacation!!
DivaQ Aww bless your heart, I hope you found some White Lily! Although I must say, when I was in Canada two years ago, the first thing I wanted to do was go to a grocery store and WOW at the DELICOUS things y’all have!!!! OH MY!
Shreela Thank you so much for sharing that story, it warmed my heart and made me smile so big, missing my great grandmother. Southern Plate is worthwhile just to get to read stories like yours, I am so honored you shared it! Thank you. I hope you have a wonderful Thanksgiving.
Anonymous Thank you so much for taking the time to read and comment! Its always when you stop by, Doreen!
b> DoraKefir? Now that’s something new to me, I need to look that up!
Sweepea You are just the most delightful thing to read!!!! Let me know how these turn out, such a pleasure having you comment!!!
Susan WOW your ten year old? Sounds like we got us a talented chef on our hands!! Tel him/her to email me a pic (of themselves and/or biscuits) and I’ll mention them in my next newsletter!
Judy Hehe, my dad still makes hockey pucks from time to time, don’t tell him I told! Shh!
Gigi I really need to, don’t I? its on my list, you are absolutely right!
Darlynda Aww Darlynda! That’s so sweet you almost made me cry! I hope y’all know how much I really do love y’all!
Erika HEY GIRL!! Oh you are the sweetest thing!!!!! I don’t even know how to respond to comments like this other than to say “thank you from the very bottom of my heart” If you said something like this in person, I’d just squeal, stomp in place, and clap it would make me so happy! You are so very sweet, thank you so much. I’m thrilled I connected with you, too!
Hehe, yeah, that skinny joke…~giggles quietly~…
Memoria Hey Memoria!!! Unfortunately, if you made this dough and put it in the fridge, I don’t think they’d turn out right the next day. I doubt they’d rise after the dough rested that much. However, you can make them and get all the way to the cutting part and then put them in the freezer. I would flash freeze them (spread out on a pan and let them freeze then put in a plastic bag) and then bake them from frozen the next day. I haven’t done that with this recipe but in theory it should work just fine. Another option is to make them entirely and then put them on a plate and wrap it in foil and just re-heat in the oven the next day. I prefer using foil when I am dealing with bread because to me, the plastic bags kind of give the bread a plastic-y taste. But we have long since established that I am just weird.
Gratefully,
Christy
Thank you sooo much for posting this. I have tried so many different ways to make biscuits and have never been happy with the results. I just got done making your recipe (and eating three myself!)
and I am finally confident in sharing my homemade biscuits with friends and family. 
Even my picky three year old ate a whole one by herself!!
Thanks again. I’m off to check out your other recipes now
.
Wow Angelina, That is great !!!!!!!!!!!!!!!!!!!!!!!!
My daughter is four and I know how amazing it is to get one that age to eat ANYTHING!!
SO glad this worked so well for you!!!!!
~grins happily~
Gratefully,
Christy
I never thought that with your dough being that wet that it would turn out to be so great. Mine have been turning out too floury. I know that i wasn’t going something right. I”m going to try your recipe and see what I come up with.
The very FIRST time I made homemade biscuits they turned out great but every since then my biscuit making has really sucked. =) Usually when I put something down for a while and then go back to it, I do much better.
I understand exactly what you are saying about coming back to something! I tend to get frustrated after a failed effort or two and just need to walk away from it and come back when I can start fresh!
I sure do hope these turned out well for you!
Gratefully,
Christy
These biscuits were awesome!! I almost didn’t make them this morning after reading the ‘fold and pat 3 times’ portion of the instructions… sounded too time consuming. But, I really wanted to surprise my man with a plate full of biscuits and gravy (he’s been talking about them for a month)and we had our first snow of the year(absolutely gorgeous outside) so thought “Why not?” FYI… they are not nearly as difficult to make as they sound. I have been looking for a great biscuit recipe for years… this one exceeds my expectations by far. For folks you have never made true buttermilk biscuits before (I managed Hardee’s for years) the wetness is probably the most scary part, but if you’re not afraid to use generous amounts of flour (and don’t be) then they are very easy to work with. Thanks for the great recipe… I used real buttermilk (I keep on hand because I have the greatest pancake recipe that uses it)and Pillsbury’s Best All-Purpose Flour and added the baking powder and salt. I can’t imagine what they must be like with Whitelilly. Keep on cookin’…
Hey JJ!!! Thank you for the AWESOMELY informative Comment!!!
they do seem more time consuming than they are, don’t they?
Okay….now I need your pancake recipe!!!!
Gratefully,
Christy
I tried these last Saturday. To die for and well worth the effort.
~blushes~
THANKYOU!!!!
I’m planning to try these this weekend. My grandmother’s and mother’s recipe was similar to this one but the prep was different. Everything was done in a bowl and they use shortening instead of butter. They both hated to roll out dough so they use the pinch and pat method.
I’m so glad I found your site.
PS. I grew up in Vincent, AL but live in North Alabama now after 12 years in Atlanta.
I hope they turned out well for you, Ginger!!
I’ve lived in North Alabama all my life, except for three months in the Atlanta Metro area (after about three months there, we high tailed it back to Bama!!)
So good to have you here and I am SO glad you found SP!!!
Gratefully,
Christy
I made these biscuits and I was so happy once I bit into them. They remind of Popeye’s biscuts if not better. My first attempt at this recipe turned out perfect in taste and texture. These were awesome! My friend took one bite out of them and he looked like he had fell for me all over again:)
Thank you so much for this recipe:) I attempted to make buiscuts before but failed each time. I think I will try shortening the next time to determine the difference in taste.
Thank you so much!! I feel like I have made it now:)
Hey AmiJane!! Thank you!! I am so thrilled to hear they worked out so well for you!!!
I LOVE LOVE LOVE it when folks have problems and I can somehow help them out a little to get over that hurdle!!!
You made my day!!!!!!!!!!!!
Gratefully,
Christy
I made these this morning with sausage gravy and I think I fainted 4 times while eating. I’ve made drop biscuits before and although those are easy they’re certainly not the same as a kneaded and patted out biscuit. I’ve been scared of making biscuits for years, but I’ve overcome my fear! LOL The recipe was easy to follow and just to make sure I was doing it right the first time I had my hubby in there with a tape measure so I’d know how to eyeball the size next time! hehe If anyone has been scared of making biscuits or had them turn out bad try this recipe! I think for my first time I did pretty darn good.
The only thing I did different was use my pastry scraper to cut them into squares so I wouldn’t have to figure what to do with the excess. I put them about half an inch apart on the cookie sheet so they could spread just a little and then rise after they touched and it worked!
Did you ever post the other biscuit recipe you mentioned in some of your comments? I’d be really interested in that one too.
I haven’t posted that one yet, I’ll try to get to it soon. Thanks for reminding me!
I had to laugh at having your husband there with the tape measure! I always enjoy your comments, April!
lol
I’m so glad they turned out well!!!!!!!
Fainting FOUR TIMES? WOW, that must have been some sausage gravy, too!!
lol
you talk like me ~giggle~
My Father loved biscuits. My husband is from Mississippi and loves biscuits. I have learned that our two boys love them to. This was a grief release project for me being that my father died this past June. I thought it was going to be a project. These biscuits were just plain easy to make. My husband did not know believe that these were the first time I made biscuits. Could not be any better tasting and fluffy !! Thank you for the smiles on my boys faces. Would of loved to have had my dad taste them !!
My Father loved biscuits. My husband is from Mississippi and loves biscuits. I have learned that our two boys love them to. This was a grief release project for me being that my father died this past June.These biscuits were just plain easy to make. My husband did not know that this was the first time I made biscuits. Could not be any better tasting and fluffy !! Thank you for the smiles on my boys faces. Would of loved to have had my dad taste them !!
Linda,
I am so sorry about your father but I completely understand how you feel about the biscuits. My family recipes mean so much, especially if its a dish that I know my Grandaddy loved or that my great grandmother used to make. I know your Daddy is proud knowing you are sharing the biscuit tradition in his honor with your boys now
.
On a lighter note, I’ve never heard of anyone being able to make biscuits for the first time without their husband realizing it was their freshman run at it! I think your Daddy had a hand in that.
~winks~
I’m honored you used this recipe.
Gratefully,
Christy
This was my first time making biscuits of any kind and you have helped make my family very happy! Great biscuits! Easy prep and easy baking! Thank you for your step by step directions.
Sarah, Thank YOU for letting me know and taking the time to comment! I really appreciate it and am so glad they turned out good for you!!!!!
Gratefully,
Christy
I love, love, love giant buttermilk biscuits with a big old hunk of melted cheddar cheese in it. Sometimes I’ll make a pan of biscuits and that’s all we’ll have for supper!
When we were little, my mom would butter a biscuit, then lay the 2 halves open on a plate and sprinkle a little sugar on top … I think my sister still eats hers this way as an adult! And my husband grew up eating his momma’s biscuits with tomato gravy … think white gravy with homecanned tomatoes added. Speaking of tomatoes, in the summertime we’ve also been known to have a biscuit with a fresh tomato slice in it.
After I cut out biscuits, I’ll let my little ones (3 & 5 years old) use little cutting boards and little biscuit cutters to make one of their own. Sometimes we’ll cook it, or sometimes they’ll just play with it like it’s playdough. I hope it’s something they’ll remember when they’re grown.
So very true about the girls. That is a fabulous idea with the leftover dough!! I am going to have to do that, I know they’ll love it as much as yours do!!!
Loved hearing your stories and neat way of serving biscuits, too!!!!
Gratefully,
Christy
BABY ITS COLD OUTSIDE.
Living in Illinois for the last twenty years, it’s difficult to find good southern cooking, or bad for that matter, but these are the choices we make in life.
Was dieing for some biscuits to eat with my kicked up beef stew, so I decided to surf the web. This recipe popped.
My 9 year old daughter Nicolle and I followed this excellent step by step recipe. From the printer to the oven was twenty minutes. I had bought some buttermilk earlier in the day. No Lilly flower in these parts so I used my trusty King Arthur’s general purpose. White Lilly may produce fluffier results. Still had two pounds of butter left over from Christmas cookies; Thank God or I would need new pants.
The biscuits delivered and I probably ate too many sopping up all the yummy hot gravy.
Beef Stew:
*1/4 tsp cayenne, 1 tsp garlic powder, 1Tbs. kosher salt, 1 tsp black pepper, 3 Tbs. flour: mix dry ingredients and coat meat in a bowl or bag. Save extra dry rub for making rue to thicken with 1/2 cup of room temp beef stock.
*2 lbs lean stew meat, after coating brown in fry pan (or bottom of pressure cooker) deglaze the pan with some beef stock and add to pressure pot before you cook. If you like, deglaze with some brandy then add the beef stock. Set aside the rest of the Brandy for after dinner so you don’t sleep through the buzzer.
*3 cups beef stock + 2 tsp ketchup or tomato paste. 2 1/2 cups of stock into the cooker (via deglazing) for steam and 1/2 set aside to make rue with remaining dry rub.
*1 diced green pepper, 3 carrots peeled and cut to 1 inch segments, one diced onion, and three sticks celery minus dental floss: fry in bottom of cooker with some olive oil until onions are translucent, about 10 minutes on simmer.
*Add meat, and stock to veggies in the cooker, then pressure cook on high pressure for 20 min, Meat can be put up on a trivet or steamer basket in the pressure cooker if you like. If you like herbs, add some thyme, marjoram or sage or all three on top of meat as last step. I grow herbs in the garden and am always looking for places to use them.
* After 20 minutes, remove the meat and veggies and stir in the rue; keep stirring until it reaches a boil, boil for about four minutes it will still look thin in the pot but its not. Add the meat and veggies back into the broth. It’s ready to eat.
Good side dish is peeled and cubed sweet potatoes and baking potatoes coated with olive oil, salt, pepper and paprika and baked on 350 for approx one hour, turning every 15 minutes so they dry evenly and don’t stick. Cook on a pan large enough that the potatoes are spread to a layer of one deep.
Potatoes are good smothered with beef and gravy in a soup bowl, and a batch of these yummy biscuits at the side.
Suggest loose fitting sweat clothes for dinner wear with expandable waste band, Cabernet or zinfandel wine or sweet tea with diner.
Oh well, eat today diet tomorrow!
Ciao!
PS This biscuit recipe is now hanging on my Pantheon for recipes, the door of my fridge.
My mouth is positively gushing just thinking of this meal!
Thank you so much!!!
I’m glad you liked the biscuits and I’m printing your recipe out as well!
A BIG old Welcome to Southern Plate!
Gratefully,
Christy
P.S. “Baby It’s Cold Outside” is one of my favorite Winter songs. I like the Esther Williams / Ricardo Monteblan version best
I’m probably not spelling his name right but I know both male and female lyrics to that song!
While eating my left over biscuits with melted cheese this AM I realized I forgot one ingredient in the stew.
Don’t forget to add 2 to 3 bay leaves.
Mark
Gotcha
Butter? Margarine? Nonsense! If you’re really Southern you use lard. It keeps better, bakes better and tastes better.
Lol!
Love your attitude!
(I’m still using margarine, though!)
More power to ya for keeping it real!
Hello again just wanted to say that I am a bit puzzled , I have made your biscuits recipe for the past 5 months now and have shared your recipe and site and now girl you say do this easy thing with pioneer well, I never but guess I will try it tonight as a matter of fact love the site and the recipes on it
All My Best
Bucky Hirschmann
The homemade from scratch ones are the best but some mornings I am just too tired or don’t have the time!
Most school mornings, I have half an hour to forty five minutes to get two kids fed, dressed, lunches made, and them out the door!
Pioneer biscuits save my life on those mornings when the kids declare they “have” to have biscuits for breakfast!!!
Hope you are having a great Friday and have a WONDERFUL weekend!
Gratefully,
Christy
–
I live in France, but spent my childhood in Texas where all my family still is. One of the things that I miss most is homemade buttermilk biscuits. First off here thay do not know what a biscuit is! Today i’m making fried chicken, tatos, gravy and your biscuits. My children consider themselves lucky. Other thain the tatos none of the above can be found here…
Thank you so much for taking me back home to moms kitchen and the flower fights…
“snif,snif”
Emma
Hello well tried the pioneer stuff was okay but just not your recipe via Southern Plate
I made these biscuits this morning. They were so good!!! The only tedious part was mixing the cold butter and flour together. I think everything else was pretty easy, including folding over and patting the dough.
My mom was so jealous when I told her that I made buttermilk biscuits and that they came from the same site I got the dressing and cornbread recipes.
Thanks for another great recipe!
I have always loved buttermilk biscuits and have never been able to make them without wanting to throw them away…..well, tonight I made them with real buttermilk, just happened to have it….and they were awesome! Just a couple things…I live at 8400 ft elevation in the Rocky Mountains and have not quite achieved the altitude cooking thing.. when I added the 1 1/4 c buttermilk to the 2 1/4 c self rising flour, the flour was not even near wet like your photos…so I had to add 1 c. more and they were great! Not sure why I needed so much more buttermilk. I will try more of your recipes! Thanks
THANK YOU, THANK YOU, THANK YOU!!!!!! These biscuits are absolutely fantastic! I’ve been trying a lot of buttermilk biscuits in the last little while looking for something like this but none compare. I’m in Canada so I had to do without the White Lily flour, I used a mix of butter and shortening and didn’t use a rolling pin (just one more thing to wash) and they were perfect in my opinion. The dough itself is so lovely to work with. Can’t gush enough and I look forward to checking out other recipes on your site.
BTW, our family devoured these with a little butter and molasses..delicious!
This was perfect for making with my kids. Made it very easy with all the pictures to know that you are doing it right.
Thanks so much for this great recipe. I just found your website for the first time. I ran in the kitchen to make these and they came out perfect. I used self-rising flour and decided to still add the baking powder. They turned out nice and fluffy. I also made them in my big round cast iron skillet. The last time I made biscuits my family was laughing because they came out like rocks. Looks like I now have the last laugh.
Thanks again,
Gilda
I wish there was a way to print your recipes. Would love to make biscuits that look like yours.
Delecia, you can print recipes, just copy-and-paste. Highlight what you want to copy, paste it to a Word of WordPerfect document, and print! If you need direction, call a neighbor kid, a church kid, or your local high school or college. They ALL know how to do that! We all have to start somewhere, I had to learn once upon a time, too! Good luck to you!
Delecia, sorry I made a typo… I meant to say Word OR WordPerfect
Loved the receipe, am from a family mostly from southern Missouri. I have been looking for a good biscuit receipe, I had an Aunt that used to make eggs, bacon, sausage and biscuits with milk gravey every morning. But, as luck would have it never was able to get her to teach me how she made them. I do have one question for you and that is shouldn’t you add a bit of baking soda to this receipe if you use buttermilk?
Thanks,
Bill
Hey Bill! I hope you get to try these, they really are wonderful.
Self rising flour already has leavening agents included so there is no need to add additional ones.
If you can’t find self rising flour where you are, just use the formula for making your own that can be found on my FAQ page.
http://www.southernplate.com/faq
Thank you and let me know how you like them!!
Gratefully,
Christy
[...] some quick biscuits to go with our chicken curry (yeah, we have weird menu combinations sometimes). This recipe seemed like a good google-find, with final-product photos of light, fluffy, delicious biscuits. I [...]
Just curious where I might find the “easier” recipe?? I was looking for a buttermilk substitution and ended up here – I’d love to try these but I’m not up for all the mess=) (I don’t have a clue how you kept your camera clean throughout!!)
http://www.southernplate.com/2009/01/perfect-pioneer-biscuits-and-a-giveaway.html Check this link.
This one may be a mess, but if you want homemade buttermilk biscuits that are light and fluffy, you gotta get into it a bit! lol
This is as easy as it gets.
There is a more traditional Buttermilk Biscuit recipe (my dad’s) in the Southern Plate Cookbook but I haven’t got around to posting it yet. I’ll eventually get to it but have so many things on the back burner for Southern Plate that it may be a bit, I’m afraid!It isn’t as foolproof as this one. If you don’t have a gentle hand with the dough, you may very well end up with hockey pucks
You might like the pioneer ones I linked to. Feel free to substitute any baking mix in that recipe!
Hope this helps and thank you for reading! Have a GREAT weekend!
This worked great. Best biscuits I have made, and I have tried many through the years. Recipe and technique is a keeper.
Christy – you are a baking goddess! As an American living in London, I can’t just go to the grocery and buy a can of Grands or visit the local KFC for a dozen biscuits (I don’t know why KFC didn’t think biscuits would be popular here). Along with homemade American style sausage (a la Tennessee Pride), I made your biscuits for breakfast this morning and they were awesome! My only concern is the weight I’ll gain back from making these delicious light buttermilky drops of goodness too regularly.
Thank you!
After finding your website the other day I decided to go ahead and try your recipe and tah dah…tasty, lovely biscuits. I love Southern cooking but Im a California girl with Southern relatives no longer living. So no one around to show a chick how to make a good biscuit. So thank you very much, because this was easy and most importantly delicious
P.S I noticed that some recipes use baking soda and you didn’t, any particualr reason? (not that my stomach is complaining)
Oh, thank you! I can make great pie crust but not dadburn biscuits! Shameful, too. PS: I don’t usually have buttermilk or lemon juice so I use a teaspoon of vinegar in my sweet milk (whole milk for the yanks).
Hello,
I just had to write and tell you that your recipe was very well organized and so easy to understand. I’m a basketball player in Poland, and the only way to get those desired tastes from home is to go homemade. SO I appreciate the play by play! Do you have any thing of the same sort on teacakes?
Thanks,
Jackie
I know if you look up “Mama Reed’s Teacakes” it should get you close to what you might be looking for. Hello from the USA. Hurry back.
I just made these biscuits and they were fabulous!! I only used half of the amount of butter, but they still came out great!! Thanks for sharing your this recipe!
Interesting…I never knew you could substitute lemon juice and vit. D milk for the buttermilk…have to give this a try. Thanks for sharing.
Hi Christy,
I just wanted to introduce myself as I’ve recently joined on. Actually, it was this recipe that hooked me in. I’ve lived in California for most of my life up here in the Bay Area but in my job during college, Mama J came into my life. She was from Louisiana and introduced me to the joys of southern food…now I’m always looking for sites that can help me learn how to make them myself.
I’m enjoying Southern Plate a lot! And the pictures with the instructions are so helpful! I hate getting stuck reading instructions and then wondering what they mean.
So keep up the great work! I look forward to trying all your recipes! And it’s inspiring me to try and make a site of my own (I love to bake…a lot…)
Thanks, I am forwarding this to a friend as we speak~!
Dear Sweet Christy
Honey just told me last night that the 30 lbs he lost, has snuck back on his body. This old now new post is not gonna help. I am bustin to make these and butter is my weakness. Grilled ckn and steamed broc. is on the menu BUT if I only eat ONE biscuit………………and we take a walk for 2 hours….hmmmmm, maybe….it’ll be ok.
Hope your move is goin well, hugs to you and big gold star for being smart enough to go back and post former recipes in your very very bizzeee life. Keep up the awesome job. Love ya!
Boy do these look good. And I didn’t know I didn’t have to have real buttermilk, cause like you, I never have it in the house. I’m making some of these tonight!
Oh man, this is such bad timing! I made fried chicken Sunday night and all I could think was that some homemade biscuits and gravy would be heavenly with them! Unfortunately, our diets don’t allow refined carbs and I didn’t have the time so all I could do was fantasize! *sigh*
Well, I can’t wait to try your biscuits! As I’ve mentioned to you before, mine NEVER turn out like yours! Thanks for sharing this method!
I HAVE to try these. My husbands Grandmother makes biscuits all the time, when I asked her for the recipe she looked at me like I had 3 heads! I grew up in California and always thought biscuits came from a can! She never knew you could be older than 12 and not know how to make biscuits. She still cant tell me the recipe because she just uses a handfull of this and a pinch of that.
Thanks
Christy
Dang, Christy! I got hooked on your site from your Coca-Cola cake, and now, this!?!? I made these for my Mom, MawMaw, and hubby a couple of weeks ago, and my MawMaw said that she liked them better than hers! HUH!?!? I’ve always been pretty awesome at sausage gravy, but I always just served it on Grands. No longer!
By the way, they were all bonkers over that Coca-Cola cake, too. I made two of them (I was making one for my friend’s b-day, and then I had to make one for my Coca-Cola-Freak Aunt, figured it was just as easy to double *shrug*). Anyway, they were BOTH gone withing 24 hours.
I have actually been to Athens. It’s really charming there. I was in Anderson (I think), too. My sister-in-law was born and raised in Athens, and so my brother’s wedding was there. I really liked it. I told my s-i-l about your site, I imagine she’ll be around. She misses the south a lot… my mean ol’ brother moved her to Ohio.
Dang… I am just blabberin’, aren’t I? Sorry. I’ve been wanting to comment for a while, and this is the first one I’ve squeaked out. lol
Enjoy your “time off” (I know there’s no such thing for a mama/wife). I have plenty of archives to get into!
Ami Jane
Myrtle Beach, SC
Oh, my! I just noticed there was another Ami Jane! Even spelled the same! I’ll just use my whole name from now on.
The Amelia formerly known as Ami Jane 2. lol
Hi,
I live in Arlington, TX and just wonder what grocery store might sell the White Lily flour. Maybe another of your friends may have found it around Arlington, Ft. Worth area.
Totally enjoy reading all your “Southern charm” letters and recipes.
Gale
Gale, They don’t sell it in Texas at all. The closest place is in Louisiana. Life just ain’t fair! The White Lily website can show you.
Hey Gale (and Bill!),
If it were me, I wouldn’t sweat not being able to find White Lily nowadays. It’s been almost a year since I actually bought it.
What I would suggest is that you look for any of the flours put out by C.H. Guenther & Son. They are the ones who made White Lily for ages before selling it to Smuckers. Smucker’s kind of took the heart out of White Lily for a lot of us when they took it out of the south (and like I said in my post, many find the quality is not the same now).
C.H. Guenther is based in Texas though and they also make Pioneer Brand Baking mix. I can’t get their flour here but if I were looking for one which represented the same quality and heritage that White Lily used to, that’s where I’d start.
http://www.chguenther.com/
Just my two cents!
Gratefully,
Christy
Hey ya’ll….. I have my friends/family in Georgia buy Pioneer Baking mix, White Lily flour and Ripe, Red TOMATOES in season and ship to me. I know what I like and must have! Then I freeze the flour. Does anyone think that I am crazy or just desperate? Puleeeze, no one answer the previous question, or just not in writing. Thank you.
Ahhh.. Ok.. Pioneer, we got’s. Didn’t know that. Thank ya kindly missy.
Oh noooooo, now I am frettin’ since I haven’t had White Lily shipped in a while, as my freezer is well-stocked. Could it be that it was discontinued in Ga? Now I’ma gonna hafta make some calls to find out fer sure.
Oh no, White Lily flour is still everywhere around here. All I’m saying is that it is no longer produced in the south (Smuckers shut down all southern factories) and therefore a lot of folks are leaving the brand as they just don’t feel its the same quality wise or heart wise.
Wow, I’ve confused the heck out of people with this post! lol I wrote this back when White Lily was still the south’s flour. Its been in our families for generations.~sighs~ and this is why the only company whose products I try not to buy is Smucker’s. That isn’t easy, either! lol
I live in northern Illinois and made these biscuits without self-rising flour (I added the salt and baking powder). I don’t know how they compare to those made with the real deal, but everyone in my family thought they tasted great! I’ve never made biscuits that even came close to being this good! My southern grandmother would’ve been proud!
King Arthur makes a soft flour which is wonderful.
Love your recipes. The crock pot recipe with corn and cream cheese was wonderful. I found out that frozen white corn and 1 T. sugar is the best.marylou
[...] How To Make Buttermilk Biscuits | Southern Plate [...]
I just wanted to say how much I love your site. I can’t wait to try these biscuits out. My boyfriend has been wanting to come over for dinner but he wants some biscuits to and while mine are passable, they aren’t impressive. I also wanted to say I made your apple dapple cake and it was awesome, everyone loved it. And thanks to you I now know how to make tea that isn’t bitter. Love your site and I can’t wait for you to get all settled and back to posting. Take care.
Christy,
I adore you site and your recipes. My youngest daughter and I made these yesterday for dinner. Perfect! They came out so well and everyone loved them. So Thank you for sharing and showing.
[...] How To Make Buttermilk Biscuits Southern Plate Posted by root 17 hours ago (http://www.southernplate.com) Pandora i 39 m so sorry it took me this long to respond to your comment meat can be put up on a trivet or steamer basket in the pressure cooker if you like i also made them in my big round cast iron skillet powered by wordpress log in entries rss comments Discuss | Bury | News | how to make buttermilk biscuits southern plate [...]
Made these last night so I could have ham biscuits for breakfast. They were perfect! Thanks
Kinda reminded me of Cracker Barrel’s biscuits.
[...] líquida (muffins, popovers…) ou massa tipo pão mesmo (biscuits, scones…). Essa receita é do Southern Plate, um blog muito simpático lá do Alabama e que preza pela comida regional. Tem muita coisa [...]
Christy,
love all your recipes and this one is no exception! I baked the Biscuits making the self rising flour at home. The quick bread is great, tastes wonderfully and are easy to make! Thanks for sharing the recipe. I posted in my blog and gave you the credits for the recipe, ok?
Thanks!
I tried this recipe for the first time in May 2009. I’ve never been able to make Southern biscuits correctly and my boyfriend is quite a fan of them… his parents are from rural Danville Virginia and his mother always made them from scratch (with lard) just the way her grandmother taught her. It’s not the same recipe, but he loved these biscuits.
One question though, all the local stores in my area, (Lynchburg, Va) have said that White Lily Flour is no longer going to be distributed to any stores in my surrounding area of VA… I guess I can order online, but if not, have your ever found any other flour of similar quality for this recipe?
Hey Jennifer!
I’m so glad you liked these and that they made your boyfriend happy!!
I wouldn’t fret over the White Lily. Since Smuckers bought them out and moved all production out of the south last summer(they even closed the TN plant), most people say it just isn’t the same quality. Personally, I no longer use White Lily. I hate that, I miss my White Lily but it just doesn’t exist for me any more.
I use Wal Mart brand self rising flour most times now. If you can find anything made by CH Guenther where you live, that is a great company which I’ve had personal contact with and they used to be the ones who made White Lily before JM Smucker bought them out.
Thank you for your question and I hope this helps! Wal Mart brand self rising will yield the same results.
Like I said, I miss my White Lily, but that White Lily just isn’t around anymore.
Hope this helps and sorry for the down note!
Gratefully,
Christy
I’ve been putting off going to the grocery store (and have been wanting to get back to scratch cooking), so I didn’t have any bread or bisquick for breakfast. I decided to try making these biscuits. I used to be able to make great biscuits, but lost my touch. Anyway, after I mixed the milk in, it was really wet … “Gloppy” and too wet to knead. Is that common? I added more flour, knowing it would make them tough, but I had to have biscuits. I may have rolled them a little too thin too, but few rose up and they didn’t brown like yours. What do I need to try differently? (I used Martha White Self Rising flour and made the buttermilk as you descibed … 1 1/2 cup milk plus 1 Tablespoon vinegar)
Thanks
My great Aunt Evy taught me how to make biscuits. My mom’s were so hard that they could bounce off the wall. My Aunt Evy always used lard and fresh buttermilk along with the self rising flour. She taught me to minimally handle the dough and how to pinch them off and make the biscuits that way. I was probably 9 years old, 50 years ago when she taught me. I have just discovered your site and plan to visit it often. Thank you for your contributions to our Southern Heritage.