True old-fashioned flavor — butter, flour, and buttermilk. That’s it.
Flaky layers created by pea-sized butter chunks in the dough.
No overmixing — the dough comes together with a fork in seconds.
Cast iron magic gives you crisp bottoms and tender centers.
Beginner-friendly — perfect for anyone still learning biscuits.
5 simple ingredients you probably already have in the kitchen.
Done in 15 minutes — no chilling, no laminating, no fuss.
If you love nostalgic breakfast moments, pair these biscuits with Creamed Chipped Beef for a true diner-style morning, or with Southern Bacon Tomato Gravy for a comforting Southern twist.
3. Ingredients Section
Ingredients
2½ cups all-purpose flour
Flour makes up the structure of your biscuits. Don’t pack it when measuring — scoop and level for accuracy.
1 tablespoon baking soda
This helps the biscuits rise tall and light.
1 teaspoon salt
Balances the buttery flavor.
½ cup cold butter
Cold butter is essential. The colder it is, the better your layers will be.
1 cup buttermilk
Adds tang and tenderness. If you don’t have any, use 1 cup milk + 1 tbsp vinegar or lemon juice and let it sit 5 minutes.
Tips for Choosing the Best Ingredients
Butter:
Use cold salted butter straight from the fridge. Extra cold butter = extra flaky biscuits.
Flour:
All-purpose works best here. Self-rising will change the lift and saltiness.
Buttermilk:
Real cultured buttermilk gives the best rise. Higher fat = richer biscuits.
Smart Substitutions
No buttermilk?
Mix 1 cup milk with 1 tbsp vinegar and let stand 5 minutes.
Salted vs unsalted butter:
Both work — just reduce the salt by ¼ tsp if using salted butter.
Gluten-free option:
See more on the next page
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