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!

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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

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Easy Buttermilk Biscuits from Scratch (Food Processor)

Worry about over-mixing? No problem using my food processor method. These biscuits are light and fluffy. I hate to say anything is the 'best ever', but these are pretty close!!

Author: Paula

5 from 6 votes

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Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: 8 servings

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Ingredients

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

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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24 Comments

These biscuists are so good and easy. I make them often and they do not disappoint.

So easy and soooo good.
Thanks for recipe

Love this recipe, my definitely go to for buttermilk biscuits. Thank you!!

LOVED these biscuits. I made them this morning. I was careful to measure the flour by spooning and removing top with a knife, but I had to use 1 cup of buttermilk to get it wet enough, but MAN were they good! The best I ever made. Now, I use highland buttermilk and it is VERY thick so that may be the reason, but I singed up to post this review as these were the best biscuits I have ever had, and I had breakfast done in 20 minutes! Much more flavorful than the frozen ones and so much faster. Thanks so much for sharing! A real keeper!