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4.25 from 146 votes

Grandma's Southern Buttermilk Biscuits

Course bread, Side Dish
Cuisine American, southern
Keyword buttermilk, country, fluffy, lard, shortening
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 14 minutes
Servings 8 people
Author Divas Can Cook


  • 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)


  • 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.



Here are a few tips on how to make the Best 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.