Grandma Barb’s Southern Buttermilk Biscuits
*Tried & True* Southern, from-scratch buttermilk biscuits that bake up tender and fluffy! So easy to make!”
Visual learner? Watch me make Grandma Barb’s buttermilk biscuits from start to finish!
In a few days, I’ll be going to visit my grandma Barb. I haven’t seen her since Thanksgiving, so she is well overdue for a dose of my loud singing throughout her house, trying to convince her to get a boo-thang, and raiding her cookbook collection.
Grandma’s house is always the best!
Today I came across her recipe for cheddar biscuits and had to share them! Only I’ll be sharing the non-cheddar version which is her regular buttermilk biscuit recipe. Everybody loves my grandma’s biscuits! They are on a whole different level of cloud-like softness!
Don’t worry we’ll get around to the cheddar version another day.
Today is all about these fluffy, tender, flaky, buttery, from-scratch buttermilk biscuits! This is what good Southern meals are made of. I mean, can you think of anything else that is as Southern as a buttermilk biscuit, besides sweet tea??
I have several buttermilk biscuit recipes on my blog but these…yeah….these will always have a special place in my heart.
My grandma Barb’s biscuits just do something for my soul. They make me feel like all is right with the world when I make them. And the way my crazy week has been set up, I need me a little dose of grandma’s biscuits!
Although I know they won’t come out as good as hers and the only way to truly get my fix is to make my way to her table. She has this special way of adding a dose of oomph to her recipes that I can’t seem to replicate. Maybe that comes with age.
I know what a blessing is it sitting at her table and watching her whip up meals. Soaking it all in and basking in that special smile she has when she is in her kingdom, the kitchen.
If you are new to making biscuits, this recipe is great for beginners! It’s as old-fashioned as it gets and the finished product is incredible!
They are light and fluffy thanks to White Lily flour. I swear that flour makes the best biscuits but really any all-purpse flour will do!
Here are a few tips on how to make the Best Southern Buttermilk Biscuits!
- Think COLD: Make sure all of your ingredients are cold, even the bowl if you can! Biscuit dough needs to be super cold when it goes into the oven for the BEST biscuits.
- Work Fast: Work quickly to make sure the ingredients stay cold.
- Don’t add too much flour: The dough will be a sticky mess when you first turn it out onto a floured surface. Don’t be tempted to throw on a bunch of flour. The less flour you can get away with the better! The dough should be a tad bit wet and sticky, yet still easy to manage and not sticking like crazy.
- Don’t twist the cutter: When cutting out biscuits, just go straight down. Don’t twist and twerk the cutter, mkay?
- Use FULL-FAT ERRYTHANG: Now is not the time for fat-free buttermilk or margarine, Sista!
- Don’t be scared of the sugar: Seriously, a tad bit of sugar gives a good level of flavor and avoids having salty biscuits. Don’t worry it won’t be sweet at all.
- PRACTICE, PRACTICE, PRACTICE: Making biscuits is an art. It’s kinda hard to teach because it’s all about “the feel and look” of the dough. Kinda like riding a bike. You just gotta get the feel for it and then you never really forget. If you don’t get it right the first time, keep trying! I promise you’ll get it.
You got it? You got this!
Happy biscuit making!!!
Get the Recipe: Grandma's Southern Buttermilk Biscuits
Ingredients
- 2 cups White Lily Flour + more for work surface
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1/4 cup butter-flavored shortening, cold
- 3 tablespoons unsalted butter + more for brushing, cold
- 1 cup buttermilk, cold
- 1 Tablespoon mayonnaise, milk or heavy whipping cream, cold (for brushing)
Instructions
- Preheat oven to 425 F.
- In a large bowl, sift together flour, baking powder, salt, baking soda and sugar.
- Cut in butter-flavored shortening with a pastry cutter.
- Grate in butter, tossing occasionally.
- Stir in buttermilk until dough is wet and sticky.
- Generously flour a work surface.
- Turn dough out onto floured surface.
- Sprinkle a little flour on the dough and your hands and begin to gently knead and fold the dough.
- Add more flour as needed, but not too much, just enough so that the dough is manageable. Wet dough makes the best biscuits!
- Fold the dough over several times.(This will create layers.)
- Pat the dough out into a 1-inch thick rectangle.
- Dip the biscuit cutter into flour and cut out the biscuits. (do not twist the cutter)
- Place biscuits on pan, with the sides touching.
- Brush tops of biscuits with a very light coating of mayonnaise.
- Bake for 14 minutes or until tops are golden. (For a dark golden color, flip the oven to a low broil for the last 2 minutes. Be sure to keep your eyes on it at all times)
- Remove from oven and brush with butter.
- Serve warm.
Video
Notes
Work Fast: Work quickly to make sure the ingredients stay cold.
Don't add too much flour: The dough will be a sticky mess when you first turn it out onto a floured surface. Don't be tempted to throw on a bunch of flour. The less flour you can get away with the better! The dough should be a tad bit wet and sticky, yet still easy to manage and not sticking like crazy.
Don't twist the cutter: When cutting out biscuits, just go straight down. Don't twist and twerk the cutter, mkay?
Use FULL-FAT ERRYTHANG: Now is not the time for fat-free buttermilk or margarine, Sista!
Don't be scared of the sugar: Seriously, a tad bit of sugar gives a good level of flavor and avoids having salty biscuits. Don't worry it won't be sweet at all.
PRACTICE, PRACTICE, PRACTICE: Making biscuits is an art. It's kinda hard to teach because it's all about "the feel and look" of the dough. Kinda like riding a bike. You just gotta get the feel for it and then you never really forget. If you don't get it right the first time, keep trying! I promise you'll get it.
Want more biscuits?! Check these out!
Southern Buttermilk Biscuits #1
I’ve always been afraid of baking until I made these biscuits. I made them once and now I’m getting non stop requests from my family. I absolutely love this recipe. It’s very easy to follow. These biscuits are AAAmazingly Delicious!
I’ve now made these 3 times and I have the recipe memorized. I’ve never really been good at biscuits, but these come out great every time.
So happy to hear you’re enjoying the recipe!
Thank you so much for your biscuit recipe. My family and friends love them. I’ve gotten compliments from everyone who have tasted them and I get requests for them all the time.
These were the best buttermilk bisquits I have made. My hubby liked them alot. Thank you for tips and sharing your grandma recipe.
Well is it hi
So sorry to hear about Grandma Barb. She left you with so much.
Is your flour self rising or all purpose?
She said all purpose, White Lilly preferably cause it is made of soft Durham, but another brand will will do if you cannot find it
If I already have White Lilly Self Rising flour, can I just leave out the baking powder?
It’s all purpose flour Dave.
When I say good biscuits… please believe me! I have to contain myself from eating the entire batch. Thank you Monique for sharing your amazing, easy to follow recipes
Finally got it right 3rd time. They’re in the oven and I can’t wait to brush with butter and send a pic to my man so he could run on home. Thanks!
OMG! You little sweet pea. I’m 64 and only now learning how to cook better and bake more. Since I stay at home now, no job, no kids to raise. Been searching for a wonderful, buttermilk biscuit. And what could be more wonderful than a recipe from grandma?! Thanks baby girl for sharing. Gonna make these with some chocolate gravy for a breakfast treat. Happy Mother’s Day 2021 and God bless you.
Hello,
Can this biscuit dough be made ahead of time like maybe a day before and placed in the fridge until ready to cook?
Do you have gluten free recipes you can share with me? Especially bread recipes. But any will do.
I made them!!! They came out very good, although I only had plain shortening, not the butter flavored. I will get some and try another batch!
Mine are in the oven right now!!!! Also making the Soul Food Collard Greens, a batch of Hoppin’ John, and a center cut ham steak. Was in Charleston last weekend, now back in New England and am having withdrawal from the delish soul food there. So I’m making my own!!!!
Those collard greens are the best. That recipe was what got me hooked on Divas Can Cook.
Thank you, I’m going to make these today!
Thank You Diva, I have had so much joy trying out new recipes this past year. Needless to say 2020 was “different” with moment’s of difficulty but more moment’s of blessing rest and reconnecting with my family. I’ve been baking EVERYTHING from scratch for my family. I’ve mastered Grandma Barb’s pie crust, the pancakes and now the biscuits. I’ve had so much fun and my husband is in love with Grandma Barb. Thank you Diva from a Southern Bell via Miami, Fl
My biscuits came out dry and spread wide instead of rising. What did I do wrong?
Hmmm, were the sides touching? Having the sides touching gives the biscuit stability as they rise high in the oven. As be sure to use as little flour as possible when kneading to prevent them from being dry.
Biscuits have always elluded me until now. I don’t use shortening so I made one batch with tallow and another with all butter and both turned out beautifully. Made no adjustments to the levening for high elevation (5,387’). Baked until internal temp was 205oF. Perfection!
I love the biscuits! Easy to make if you follow my nee favorite diva’s directions!
Best biscuits ever! I actually didn’t have buttermilk on hand so I instead used a mixture of 3/4 cup plain yogurt & 1/4 cup milk and it worked amazingly. Can’t wait to make them again.
This is the go to recipe for buttermilk biscuits in my house. I have tried a couple different recipes with “higher” ratings on the net and they are NOT as good as these. Thank you for sharing these, these remind me of the ones my grandma use to make, all but brings a tear to my eye when I eat these, again thank you for the amazing recipe and the memories you have helped me remember.
I’ve made pie crust and cakes, but have always feared the biscuit. I followed these instructions and the video and they were perfect on my first try. I made them again a week later and proclaimed myself biscuit conqueror! I’m so glad I found this recipe; it’s awesome!!
Monique,
Thank you for sharing Ms. Barb’s recipes. Your grandmother is a LEGEND. She cooks just like my great grandmother did when she was living. I ♥️every recipe you’ve shared. Thank you for you blogs, tutorials and recipes. I give you a thumbs up on your Buttermilk biscuit recipe. I followed everything to a T, even putting everything in the refrigerator. My dough turned out exactly like you said, wet. I kneaded and folded the dough. I an see the layers when I cut them. Please keep doing what you’re doing. You’re one of my favorite bloggers for African American cooking and baking!!!
Made these for my wife and I this morning, and they were amazing. Easy to make, too. And I’m a rank beginner. Your grandma would be proud.
Made these once and skipped mayo basting. Used mixture of melted butter and buttermilk baste before biscuits went in and after. I read not to get basting on sides or it could halt/minimize rising process? True or not? Do you know?
These biscuits are OUTSTANDING!
Making again tonight with last night’s leftovers. Last night I made: smoked salmon (did apple cider vinegar/salt/water infused cedar plank and smoke planked the salmon), side Waldorf salad and corn on cob.
Tonight I will try some with egg wash and some with mayo basting, like you suggested before going into oven.
More then 5 out of 5 stars on this recipe!
Thanks for the share!
Mo
Wow never heard of the basting tip but I’m anxious to try it!
Made these this morning…..may goodness, they were so good. Will definitely make this again and again.
Is the White Lily flour plain or self-rising?
Plain flour. Anytime you have a recipe adding salt, baking powder and Baking Soda. Usage All Purpose Flour. If you use self rising flour omit the Baking powder, baking soda and salt because the flour already have those ingredients.
I was wondering the same thing. Some recipes use self rising and others use reg flour. Maybe I can look at the bag again in the video
The bag says All Purpose Flour.
I made these biscuits tonight. They were DELICIOUS! Thank you for sharing. Quick and easy recipe. Be well!
Did you wash your hands I did not see you. Yuck
Were you there to eat any of her biscuits? Well then, you don’t have to see her wash her hands! Did you see any dirt on them? NO! People like you always have something negative to say. YUCK!!
Wow… You need something positive in your life.
Were you at her house eating any of her biscuits? Well then, you don’t need to “see her” washing her hands! Did you see any dirt on them? No you didn’t! Just make sure you wash your hands when you make them at your house!! People like you always have to find something negative to say. YUCK!!!
@Ann..This is just a tutorial for the followers. The biscuits are going to be served to HER family..NOT YOU! I mean really? YUCK to your comment!
It’s an edited video. Use your critical thinking. She doesn’t need to show every single preparation she does before filming. Everyone already knows they should and how to wash their hands. But I guess some Karen’s need the reassurance. So Diva could you please assure this frightened woman you washed your hands so she can sleep better at night (since ovens don’t kill germs anyways).
Why would she? She said roll those sleeves up and let’s get DIIIIIRRTYYY
I absolutely LOVED your upbeat video. Made me laugh and want to make your delicious biscuits. Great Job!!!!! Printed the recipe and going to make them. You are fabulous!!!!
Just made these last night.
I didn’t use mayo for basting, I melted butter and added some buttermilk to the melted butter, blended with my basting brush and basted biscuits raw and after baked. Otherwise, I followed recipe to the T.
These biscuits are outstanding!
Can one subscribe to you? I didn’t see a link for it on your web page. If not, you should create one, would love to try other recipes you have posted.
Thanks for the recipe share!
Mo
Love this recipe. “Having communion” LOL
Do I grease or butter the pan befor baking the biscuits?
What a darling doll!
Your grandma was blessed to have you!
Because of you she lives on hallelujah!
I wish I could leave a photo.
These were AMAZING!!! Our daughter (10) made them all by herself last night and they turned out perfectly!
I live in Missouri and you can buy it here.
Just in case some of y’all didn’t know, but I think White Lily flour is only available in the south (maybe only in NC if I’m not mistaken!) I know for a fact they have it at my local Food Lion and Piggly Wiggly. So if you find it, consider yourself blessed!! I feel so special to have it lol.
Hi… Every year we have Christmas breakfast. This year (2019), I forgot to buy biscuits. I rushed and googled biscuits and came across your recipe. I was contemplating with this recipe and another recipe. I picked this recipe because it looks easy. I bake cakes, but not breads. I am so glad I picked this recipe because this recipe was a big hit in our Family! My husband who loves biscuit and gravy even said it was a success. Thank you for this recipe. I did not change anything in this recipe because I never made biscuits in my life before this.
i made these Friday nite with graveeee, have U ever added just yeast to make biscuits . I doint want to try this till i get more intel . I will make them again ! T U
I’m getting good at the biscuit game thanks to your recipe/tips. Grating frozen butter is fun! Happy holidays.
Bruce
This is by far the best biscuit recipe I’ve tried. I used to make baking powder biscuits, but no more! The whole family loves these biscuits.
I love this recipe! These are THE best biscuits I’ve EVER made. I’m wondering how they freeze. Have you tried freezing them unbaked or half baked? I’m bringing biscuits to thanksgiving this year and since we’ll be traveling a distance I want to bake them right before the meal so they’re as fresh as can be. What do you recommend? Thank you SO much for sharing this recipe!
They Look DeLish!! It’s Really HARD to find Full Fat Buttermilk!! Do you have any ideas about where to find it (stores)? Great idea using the Mayonnaise!!☺️
I have never made such excellent biscuits. The recipe is clear, the instructions are great and the biscuits are to die for! I have been baking for years and this is the best by far. Thank you for sharing!
Hello,
Omg thank you for the recipe. My kiddos loved it and it was easy to make as this was my first time making it.
I tried this during my maternity leave…. and oh boy hubby and oma (grandma) loved it so much. Great instructions, there’s no biscuits at the KFC in the Netherlands so def was a repeat order when we had kfc take out. Love it!!!
The best biscuits I’ve ever had (in a restaurant or home made – light, fluffy, moist and cooked light golden without broiling! Never tried the mayo technique but it was perfect! Used for southern biscuits and sausage gravy and topped off with a honey biscuit for dessert! Thank you so much for this incredible recipe!
Wish I could post a pic of these amazing biscuits we made!
The is, hands down the best biscuit recipe I have ever tried! My husband has always preferred those nasty canned biscuits over my attempts at REAL biscuits. We invited company for breakfast and I broke the cardinal rule of hosting which is NEVER try a new recipe out on company. But I was NOT serving canned biscuits to our guests. I wasn’t super confident so I baked a batch of “fake” biscuits as a backup just in case these flopped. When my husband saw these buttermilk biscuits he couldn’t resist, but he didn’t commit either! He put a backup fake biscuit on his plate as well. He did end up eating his backup but only because company couldn’t resist these big flaky biscuits and had seconds… so my poor man had to have his seconds with a definitely subpar canned biscuit. I guess that’s what he gets for not believing his eyes when they told him that big fat biscuit was going to be even better than it looks. I was a little weirded out by the idea of brushing mayo on top, but do NOT skip it! At long last, I have found the perfect biscuit for my little family and it will be passed down to my four daughters! I can’t thank you enough for posting this recipe.
Monique I am a huge fan of yours!! I LOVE the way you talk on your YouTube videos, you make me feel like I’m cooking with a southern Angel. Lots of love to you and for your recipes!! I’ve been making many different versions of biscuits for a while now and these are by FAR the best one!! Big ol’ thanks to your grandma for handing down this recipe and for the influence she had on you! Happy Sunday!
I’m making Fried buttermilk chicken, your awesome biscuits, green beans with shallot and a Yam hash. <3
Girrrrl! Grandma’s Southern Buttermilk biscuits recipe is it! I’ve never made biscuits from scratch before. I just tried this recipe today. They were so light, fluffy and tasty. My husband ate five in one sitting. They were great with a bowl of Lima beans and smoked turkey.
I made these biscuits, my very first ever tonight! They came out AMAZING! I was so proud of myself because I am not a baker at all! I can barely make cookies. These were sooo delicious and my boys hmmmd and hawed and gobbled them up! Thank you!
This may be my new favorite biscuit. So fluffy and light.
Thank you for sharing your recipe Buttermilk Biscuits.
The “Hints”.
are what put the love in cooking
Baked nice and brown but inside was a little doughy. Used a deep nonstick pan. Followed directions.
Non stick will NOT work with biscuits.
Use cookie sheet or cast iron always for biscuits.
Non stick cannot retain the heat to lend itself to the biscuits.
Can you make these a day ahead and refrigerate them to bake next morning?
Can you taste the mayonnaise at all? I’m not a fan. I’ve never seen it in biscuits though.
I just made this recipe and couldn’t taste the mayo at all. I was careful to use a VERY thin layer, and I think using a brush was key to making sure it was as thin as possible.
No you can’t taste it at all… I am not a big fan of mayonnaise either, biting used it and they turnout delicious!
Hi there. This is the ONLY biscuit recipe that I use….PERIOD and no ma’am you cannot taste the mayonnaise….I promise. However IT DOES add a lil sumthin sumthin to the biscuits…indescribable goodness!
Mayonnaise is basically just oil, and eggs. It shouldn’t leave a strong taste, but will help to brown the tops of the biscuits, and keep them tender. (I haven’t tried it yet, but that’s my take on it.)
i just made these, and you don’t taste the mayo. Butter would work just fine, too. Delicious recipe!
I’m not a mayo fan either. You just brush it on very lightly before putting biscuits in the oven. You won’t taste the mayo.
Just brush the mayo lightly on biscuits before putting them in the oven. You won’t taste it. I’m not a fan of mayo either.
I used the whipping cream on top instead of mayo.
No it’s hardly noticeable. Just the perfect amount of sweet and salty.
No, no mayonnaise taste at all but it does leave a nice golden colour. Works well for grilled cheese as well if used in place of butter!
i made this recipe.it worked great.hadto bake a few minutes longer than recipe called but was great.now i will practice to get better.Thanks for this great recipe.
The dough was super wet. I felt I had to add more flour, like a cup. I measured everything as you stated and froze everything prior. Any ideas what went wrong?
Hi, I made your grandma’s biscuits, I have only one word–BEAUTIFUL–thanks.
This is very similar to the recipe l’ve used for yrs. I suggest adding a 1/2 teaspoon of cream of tartar, 1/2 of a cup of cake flour & 1 & 1/2 cups of unbleached white flour, it makes biscuits lighter. Once baked l brush with melted butter.
Don’t nobody want no cream of tarter biscuit lady
Can you be more specific on your recipe Because I’d like to try yours as well
To understand you ADD this to the flour already listed in the recipe?
I love this recipe and my husband raves about it. These biscuits remind me of when I was young and my grandma’s cooking. We called her Lala, she was from the deep south where good cooking came a close second to God. Thank you, i cant wait to pass this on to my girls, I wouldn’t change a thing. ?
This is a foolproof recipe, my husband LOVES them and I couldn’t be happier with the end result. Reminds me of my grandmother’s cooking, we called her Lala. She was from the deep south where good food came right after God. I can’t wait to pass this on to my girls. Thank you, I wouldn’t change a thing. ?
Just made your biscuits. They were fabulous! Loved your video!
These were amazing, holy moly, they were my first biscuits, they are amazing, my husband and I just died.
I just wanted to say I enjoy your videos so much you are such a joy to watch.
Thanks so much love!
Hi Monique I love your blog and your YouTube channel! Reading about your saying that your yummy biscuits don’t compare to your Grandma Barb’s biscuits reminded me of something my mom used to say to me. She grew up in the south and was hands down the best southern cook around! When I would attempt to recreate something she made but it didn’t turn out quite like hers she would tell me, “It’s because you haven’t learned how to hold your mouth right when you’re doing it.” So the next time you are at your Grandma’s house and she is making those biscuits be sure to pay attention to how she’s holding her mouth. 😉
Hahahaha! I believe it!
Oh man, I thought my Granny was the only one that said that!
Hi Monique,
My name is Sheneequa Bishop and I am 23 years old. I want to become a great cook. Not as a career but as a good wife and mother someday. I would like to know if you could share some tips on how to be confident in the kitchen. I love to cook and eat. I love you and your YouTube channel. I really admire how confident you are in the kitchen. I hope to here from you soon.
Thanks so much Sheneequa! I think that would make a great video!
Hey Sheneequa, I started really learning to cook when I was your age. I think the key is to have fun and not be afraid to make mistakes. Even today (I’m 40 now) I still make mistakes but I don’t beat myself up about it. I love cooking for my family and I get joy from seeing how excited they are to eat a home cooked meal. I missed the opportunity to learn from my grandmother so Monique is my go to for delicious recipes that remind me of her.
It’s really just practice! And a good or new recipe to expand your thinking every now & then doesn’t hurt. My Grandmother was also a great cook, nothing went to waste, always using leftovers if there was any. (leftover biscuits & fired apples became apple stack pie for lunch). We never really got a special dessert unless it was a special day, birthdays, Holloween homemade treats & holidays!
Ok so when I was making these, I felt like the dough was a little tough. So I started complaining and regretting my decision to make these. But then they came out of the oven and they were tall, light, fluffy, and then I tasted them…they are delicious! I ate 3 of them even though I was stuffed but it was so worth it. Thank you for this recipe! It’s a keeper!
Thanks so much for sharing love!
I just love ever video you put out .you helps me to cook girl
I’m so happy to hear that! Thanks, Candace!
Looks delicious! Am sure it tastes as delicious as it looks. I am a regular visitor to your website and love your posts.