I don’t know if there is anything better than waking up to the smell of freshly baked buttermilk biscuits coming from the kitchen. There is just something so simple and delicious about this classic southern staple. I have many memories of coming to visit my grandparents in Mississippi and waking up to my Nanny making these in the morning. If I was up early enough I would help her measure flour and shape biscuits to place in the skillet. And of course they were always served hot from the oven with plenty of butter and homemade preserves to choose from, although my favorite biscuit topping has to be sugar cane syrup. Yum.

These classic biscuits are incredibly easy to make and only require a few key ingredients, but they are guaranteed to be a hit every single time!

A few notes about these biscuits:

  1. You must use real butter. Please no butter substitutes.
  2. Use frozen butter and and grate it in the food processor. It ensures even distribution of all that delicious buttery goodness.
  3. Use White Lily brand flour.
  4. Don’t be tempted to overmix the dough. It will seem like it isn’t fully incorporated, and that’s ok. Overmixing will melt all the butter and you won’t get those delicious flaky layers and crumbs.
  5. Be warned: if you make these once, you will be asked to make them time and time again.

See how shaggy the dough still is? That’s exactly what we’re looking for.

White Lily flour is a staple in the every southern kitchen. These biscuits use the self rising version. It’s extremely soft and finely milled flour that results in incredibly light and tender biscuits. It can’t be found everywhere, but stock up if you can find some. Your biscuits (and breakfast guests) will thank you.

I’m calling this recipe Nanny’s biscuits because she is the one who has made them throughout my life, but the recipe actually comes from the back of the White Lily self rising flour bag….with a few tweaks. Like doubling the amount of butter the recipe calls for. Can’t hurt, right? This southern classic is insanely easy to make and is always a crowd pleaser.

Nanny’s Buttermilk Biscuits Ingredients

  • 1 stick (1/2 cup) of frozen butter
  • 2 cups White Lily self rising flour
  • 3/4 – 1 cup buttermilk

Nanny’s Buttermilk Biscuits Instructions

  • Freeze a stick of butter the night before or a few hours ahead of time. I always keep a few sticks of butter in the freezer for these biscuits, and once you taste them, you’ll see why.
  • Preheat the oven to 475.
  • Using the grater attachment on your food processor, grate the butter into fine pieces. This is why we froze the butter – otherwise you’d have a greasy buttery mess.
  • Transfer the grated butter to a mixing bowl. Add 2 cups of White Lily Self Rising flour, stirring to combine, insuring the butter is evenly distributed in the flour.
  • Add the buttermilk and combine using a fork. Start with 3/4c and add up to 1 cup as needed. I tend to use just shy of 1 cup. You want just enough moisture for the dough to come together, but it shouldn’t be wet or sticky. You’re looking for a very shaggy dough that barely holds together.
  • Turn the dough out onto a well floured surface. Knead gently a few times until the dough just comes together in a cohesive ball.
  • Using either your hands or a rolling pin, spread the dough out until about 1/2 inch thick. Cut biscuits out using a biscuit cutter or rim of a glass. Place biscuits into either a cast iron skillet (my preference) or on a baking sheet, making sure the edges of the biscuits touch. Brush the tops of biscuits with melted butter.
  • Bake for 8-10 minutes, until golden brown.
  • After biscuits are done, immediately brush the tops with more melted butter (I know, I know) and serve immediately. Enjoy!

Nanny's Buttermilk Biscuits

This southern classic is insanely easy to make and is always a crowd pleaser.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Cuisine American

Equipment

  • food processor

Ingredients
  

  • 1/2 cup (1 stick) butter
  • 2 cups White Lily Self Rising Flour
  • 3/4 - 1 cup buttermilk

Instructions
 

  • Freeze a stick of butter the night before or a few hours ahead of time.
  • Preheat the oven to 475. 
  • Using the grater attachment on your food processor, grate the butter into fine pieces. Transfer the grated butter to a mixing bowl. Add 2 cups of White Lily Self Rising flour, stirring to combine, insuring the butter is evenly distributed in the flour. 
  • Add the buttermilk and combine using a fork. Start with 3/4c and add up to 1 cup as needed. I tend to use just shy of 1 cup. You want just enough moisture for the dough to come together, but it shouldn't be wet or sticky.
  • Turn the dough out onto a well floured surface. Knead gently a few times until the dough just comes together in a cohesive ball. 
  • Using either your hands or a rolling pin, spread the dough out until about 1/2 inch thick. Cut biscuits out using a biscuit cutter or rim of a glass. Place biscuits into either a cast iron skillet (my preference) or on a baking sheet, making sure the edges of the biscuits touch. Brush the tops of biscuits with melted butter.
  • Bake for 8-10 minutes, until golden brown. After biscuits are done, immediately brush the tops with more melted butter (I know, I know) and serve immediately. Enjoy!
Keyword Baking, biscuits, Bread, breakfast, buttermilk, southern
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