Easy Buttermilk Biscuits from Scratch (Food Processor) are light and fluffy. Made in a food processor to lessen the chance of over-mixing, you’ll find these biscuits really easy to make!
My favorite way to enjoy them is hot out of the oven with melted butter!
Easy Buttermilk Biscuits from Scratch
Three ingredients and one bowl (or food processor) are all you need for delectable, flaky, buttery Southern-style biscuits.
This recipe makes eight Southern classic biscuits.
- I typically cut the frozen butter into small cubes. You can also grate it.
- Next, I add the sifted flour and butter to the food processor and pulse it until it looks crumbly.
- Add the buttermilk to the food processor through the top lid and pulse until the dough comes together. It will stick together and pull away from the side of the bowl.
- Using your (clean) hands or a spatula dump the dough onto parchment paper or waxed paper that’s been floured.
- Press the dough to about 1/2-inch thickness then fold it over itself. Repeat the two more times.
- Finally, cut the biscuits into any shape you want.
I like to bake biscuits on a cast-iron skillet greased with Crisco or oil. Bake them at 425°F until they’re golden brown.
Much like when making a pie crust, use cold butter, and cut it into cubes.
I pulsed the butter and flour together until it looked crumbly.
Next, I poured in the buttermilk and processed it until just combined. Don’t overwork the dough.
Part of the secret to fluffy biscuits is no kneading or rolling the dough. I pat mine out very lightly to the thickness I want, then I cut them with a biscuit cutter.
Do you use cast-iron skillets to bake biscuits?
What do I serve with Buttermilk Biscuits?
You can serve biscuits with either sweet or savory fillings.
- White or brown gravy
- Chocolate gravy
- Blueberry Jalapeno Jam, Strawberry Jam, or any jam or jelly
- Syrup (try a good Maple Syrup)
- Butter
- Honey
- Cheese or pimento cheese
- Bacon or sausage
More like this
- Bisquick Cinnamon Biscuits
- Buttered Pan Biscuits
- Blue Cheese Biscuits
- 3 Ingredient Biscuits for Two
- Homemade Sausage Cheddar Biscuits
- Cheddar Jalapeno Cornbread Biscuits
- Bacon Cheese Butter Pan Biscuits
- Frozen Buttermilk Biscuits
- Cream Cheese Buttermilk Biscuits
- Blueberry Biscuits
- Cinnamon Biscuits
⭐⭐⭐⭐⭐Have you tried this recipe? Please consider leaving a 5-star rating and comment.
Easy Buttermilk Biscuits from Scratch (Food Processor)
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.
Save To Your Recipe BoxIngredients
- ⅓ cup cold butter cut into pieces
- 2 cups self-rising flour
- ¾ cup buttermilk
Instructions
- Add flour and butter to a food processor. Pulse until combined and crumbly.
- Add buttermilk and pulse until buttermilk is incorporated into the flour mixture. Do not over mix.
- Pour out onto a lightly floured surface; Pat dough to ½-inch thickness and fold the dough over on itself. Repeat two more times. Cut into biscuits and place on a greased pan.
- Bake at 425°F for 11 to 15 minutes or until golden.
Nutrition
Sarah says
Both of your linkups look really yummy this week. I love a nice scone style biscuit 🙂
Thanks for linking up!
Sarah @ A Cat-Like Curiosity
Angela says
I’m so not good at biscuits. However, you made it look so simple. I think I’m going to try this. Angela @ HickoryTrail
Peggy~PJH Designs says
ioHi Paula,
These sound delicious. I love biscuits. I can never get biscuits right either so I’ll be sure and give this a try. Thanks so much for joining us at Transformed Tuesday.
Hugs,
Peggy~PJH Designs
Cathy says
These looks delicious!
I would love for you to link up to my TGIF Link Party! Who knows, you just might be featured next week!
http://apeekintomyparadise.blogspot.com/2013/05/a-peek-into-my-paradise-tgif-link-party.html
Cathy
Robin says
You’re killing me! You’ve linked some wonderful food. Saving this for when I feel like cheating on my diet. Thank you for sharing on Fluster’s Creative Muster Party!
Robin
Fluster Buster
Jessica @ All She Cooks says
Great tip to use a food processor. I really need to get one. I use a mixer for my biscuits, and like you said- the trick is to not over-mix. I’ve never used self-rising flour before. Do you bake with it often?
Paula says
No, I usually use all-purpose. Really, now that I think about it, I can’t think of what else I use self-rising in… my mother used self-rising in her biscuits so in my mind that’s what you’re supposed to use. 🙂 You know Mother’s influence us like that.
Cindy Eikenberg says
Oh my, these look just delicious and biscuits are my big weakness! Thanks so much for sharing the recipe! Have a great week!
lisa@cookingwithcurls says
These look amazing! I have only made biscuits a couple of times, with no success. These will be perfect…thank you so much for sharing 🙂
Paula says
You’re welcome. I prob make biscuits more than anything else 🙂
Brooks says
Paula, these biscuits not only look fabulous, but they use a minimum of ingredients and come together lickety-split! A food processor and pie dough get along splendidly, but now I’m enlightened to a new use for the tool. Thanks for sharing this with us.
Paula says
You’re so welcome, Brooks. I honestly bought a food processor to make pie crusts and thought, why can’t I do biscuits the same way in it? It worked out beautifully. Thanks for visiting.
Kim @ Soliloquy Of Food & Such says
Stopping by from Let’s Get Social Sunday…better late than never, right?
Big Daddy’s biscuits are saved!! I purchased a food processor to master pie dough – what a difference it makes!
Thanks for hosting!!
Paula says
That’s the same reason I asked for a food processor. I loved the results of the pie crusts too. Big Daddy’s biscuits are a bonus! love that.
Thanks for stopping by, unfortunately, I understand, I’m late to parties all the time 🙂
Linda says
Great recipe, Paula. You should share these at What’d You Do This Weekend? Love to see you there.
Linda
Paula says
Thanks Linda, I’ll hop over right now! Thanks