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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


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.

  1. I typically cut the frozen butter into small cubes. You can also grate it.
  2. Next, I add the sifted flour and butter to the food processor and pulse it until it looks crumbly.
  3. 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.
  4. Using your (clean) hands or a spatula dump the dough onto parchment paper or waxed paper that’s been floured.
  5. Press the dough to about 1/2-inch thickness then fold it over itself. Repeat the two more times.
  6. 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.

More like this

  1. Bisquick Cinnamon Biscuits
  2. Buttered Pan Biscuits
  3. Blue Cheese Biscuits
  4. 3 Ingredient Biscuits for Two
  5. Homemade Sausage Cheddar Biscuits
  6. Cheddar Jalapeno Cornbread Biscuits
  7. Bacon Cheese Butter Pan Biscuits
  8. Frozen Buttermilk Biscuits
  9. Cream Cheese Buttermilk Biscuits
  10. Blueberry Biscuits
  11. Cinnamon Biscuits

⭐⭐⭐⭐⭐Have you tried this recipe? Please consider leaving a 5-star rating and comment.

Easy Buttermilk Biscuits

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 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 8 servings
Cut your grocery bill and your food waste. Unlock savings of up to 30%* (sometimes more!) compared to grocery store prices.


  • cup cold butter cut into pieces
  • 2 cups self-rising flour
  • ¾ cup buttermilk


  • 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.


Calories: 195kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 92mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 273IU | Calcium: 33mg | Iron: 1mg
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  1. 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.

    Peggy~PJH Designs

  2. 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!

    Fluster Buster

  3. 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?

    1. 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.

  4. 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 🙂

  5. 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.

    1. 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.

  6. 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!!

    1. 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 🙂

  7. Great recipe, Paula. You should share these at What’d You Do This Weekend? Love to see you there.


5 from 6 votes (2 ratings without comment)

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