If You Have These Four Ingredients, You Can Make The Best Biscuits Ever

  • buttermilk biscuits

Fluffy And Buttery: These Buttermilk Biscuits Are Like Pillows From Heaven!

I don’t know about you, but I love southern comfort food. From greens, to grits, to barbequed meats, there’s nothing that beats southern cooking. My Aunt Denise is from Tennessee; and, when she moved up towards my neck of the woods in Pennsylvania, she brought along her recipe for her buttermilk biscuits.

I remember spending holidays at her house in Tennessee as a child, and my Aunt Denise would always make these biscuits form scratch for breakfast during Thanksgiving and Christmas. These biscuits were always so fluffy and buttery, and they were perfect for dipping into gravy or syrup. You can even make mini leftover Thanksgiving turkey sandwiches with the biscuits, by slicing them in half!

When my Aunt Denise finally revealed her special buttermilk biscuit recipe to me, I couldn’t believe my eyes to see that it only takes four ingredients to make them. That can only mean one thing: the path to the best breakfast biscuits is to make them with love.

Now that I have the recipe, I plan to make the biscuits at every family holiday event I host. In fact, I think I’ll even start making them every Sunday with breakfast. I just can’t get enough of these buttery pillows from Heaven!


Quick Tip: Sift your dry ingredients before mixing to avoid any lumps.

Recipe and Image courtesy of: Mama Peggy

By | 2017-12-07T03:51:56+00:00 September 16th, 2017|004, Author, Breakfast, In Demand, Popular, Side Dish|41 Comments


  1. Rebecca October 7, 2017 at 8:00 am - Reply

    We don’t keep buttermilk. Is it ok to use the old standby buttermilk sub of milk with a Tbsp or so of vinegar added?

    • Aunt Betty's October 12, 2017 at 5:18 pm - Reply

      Absolutely, Rebecca! It should turn out just as delicious. 🙂

    • JP Colter October 20, 2017 at 9:08 pm - Reply

      Have you tried lemon juice rather than vinegar? I think it works better as a buttermilk substitute.

      • Frederick Souza January 7, 2018 at 4:41 pm - Reply

        I agree…especially in sweet things like pound cake.

    • Les February 9, 2018 at 6:29 am - Reply

      I’ve bought powdered buttermilk (at the bulk food store) and keep it in the freezer. Mix with water when needed. Handy!

  2. Brenda October 8, 2017 at 10:27 pm - Reply

    I also wish that my Smart phone wouldn’t change my soelling!!!

  3. Candace Boulin October 16, 2017 at 5:00 pm - Reply

    If I don’t have self-rising flour, can I add baking powder or baking soda to regular flour? If so, how much do I need to add to the regular flour?

    • Ron Mullins November 14, 2017 at 2:51 am - Reply

      2tbsp baking powder 2tsp salt

  4. dorothy October 23, 2017 at 1:03 pm - Reply

    I will try bthese

  5. Joan October 27, 2017 at 10:57 pm - Reply

    Would you reccommend wholewheat flower in the biscuits?

    • Henny Hall February 20, 2018 at 11:46 pm - Reply

      I do not know if there is a reply for the whole wheat flour but I have been a little ‘ole biscuit maker for a long while–this recipe is tried and true. I would try not to change it in any way if you want a true Southern Biscuit. WW flour is just to dense. It can be used if it is cut with white flour but it isn’t very tasty. ( My opinion only )

  6. Carley October 28, 2017 at 11:19 am - Reply

    Can I use lard instead of Cisco? Oh can’t wait to make these..they look amazing!!

    • Henny Hall February 20, 2018 at 11:49 pm - Reply

      For sure ! Lard is the original for biscuits–folks didn’t have Crisco back then…Lard does make them light as as a breeze–same applies–don’t overwork your dough.

  7. Yvonne Matthews October 30, 2017 at 3:37 am - Reply

    I use real butter instead of Crisco. Rather expensive but, delicious. However, you can use butter flavored Crisco. I use one stick of butter for every 2 to 2 1/4 cups of flour. Don’t try margarine. It just didn’t taste good. Not even the sticks. mmm!!

    • Yvonne Matthews October 30, 2017 at 3:40 am - Reply

      Not mmm! for margarine but, mmm! for the biscuits,

  8. Vicki Hutchinson November 6, 2017 at 7:15 pm - Reply

    Substitute the Crisco for a stick of real butter and they will be so much better!! I used to use Crisco in my biscuits, but butter makes them so much better. Freeze the butter and shred it with a cheese grater….also, add a little sugar…

    • Laynie January 6, 2018 at 8:12 pm - Reply

      …wow…you sound pretty professional at this !
      I’m a foodie and love to cook but a baking phobe… not sure why… these may get me to break the ice ! Love everyone’s comments !!!

    • Janie Mc January 8, 2018 at 12:40 am - Reply

      Never tried the shredder trick on Butter – wow- will have to do that.

    • Theresa January 13, 2018 at 1:45 pm - Reply

      I’m an ex pastry chef, caterer etc. I learned if you find the best recipe for something like these biscuits WHY substitute a thing? My best friend ( now passed ) gave me a roll of best sugar cookies I’d ever had! I begged her for recipe for months! It was her great grandmas, but she caved and she used crisco I made them for Christmas and came out so beautiful I decorated and looked professionally made. If I had sent this recipe I’d never suggest any changes, no offense.

      • Henny Hall February 21, 2018 at 12:05 am - Reply

        I could not have said it better !!
        If you want a Southern Biscuit – Aunt Denise had her recipe for a true Southern Biscuit and aren’t we lucky that MaMa Peggy shared it with all of us !!

  9. Brenda Jenkins December 20, 2017 at 6:55 pm - Reply

    Have always made biscuits this way except pinch the dough & pat in my hand. My Grandmother made them this way. Also just pat them with a little buttermilk after their in the pan & before putting in the oven.

  10. Al Ray January 7, 2018 at 10:33 pm - Reply

    Before Crisco there was lard. Lard makes an excellent old school biscuit. Col lard makes a superior pie crust too.

  11. Vikki Hanks January 8, 2018 at 6:19 am - Reply

    Will the brisket rise just using all purpose flour and not using any baking powder? I love to make homemade biscuits for my family.

    • Joetta February 16, 2018 at 7:52 pm - Reply

      If you add no leavening there is nothing to cause the rise. Almost all baking with flour requires something to give it a rise. Add salt and
      All the best!

    • Jean February 28, 2018 at 12:14 am - Reply

      Vikki Hanks:
      An emergency substitution for self rising flour is one cup all-purpose flour, one and one-half teaspoons of baking powder and one-half teaspoon of salt.

  12. shirley January 8, 2018 at 5:18 pm - Reply

    You forgot to tell how long to bake the biscuts.

  13. Cherrie January 10, 2018 at 2:50 am - Reply

    Til “golden” brown…

  14. Vaughn January 12, 2018 at 5:52 pm - Reply

    To keep us newbie from sitting and watching the biscuits approximately how long?

    • Linda February 20, 2018 at 12:30 am - Reply

      I usually bake at 425 for 12 to 15 min ,,then brush the tops with melted butter when you take them out

  15. Danese January 12, 2018 at 7:18 pm - Reply

    what is the measurement for milk and vinegar………or lemon juice….bout how long till baking till they start to rise…

    • Jean February 28, 2018 at 12:10 am - Reply

      Emergency substitution for buttermilk = One Tablespoon of lemon juice or vinegar plus remainder of sweet milk (regular milk) to make one cup. Let stand five minutes before use.

  16. Michelle January 13, 2018 at 5:55 pm - Reply

    You can’t wait to do these. Thank you for sharing.

  17. Margaret January 15, 2018 at 3:37 am - Reply

    Sounds good

  18. Shelly January 19, 2018 at 3:28 pm - Reply

    Your right, why substitute a great thing!! . I do however keep powdered buttermilk on hand for those spur of the moment things. Many thanks for sharing these

  19. Michelle February 10, 2018 at 2:48 pm - Reply

    All I could find was reduced fat buttermilk, which I wouldn’t ordinarily buy, but I want to make these for dinner tonight. Any ideas if it will affect the outcome?

  20. Brian V. Butt February 26, 2018 at 6:24 pm - Reply

    I can’t find the dam reciepe!

    • Aunt Betty's February 27, 2018 at 7:49 am - Reply

      Hi Brian, right below the article and above the Quick Tip there is a red Next Page link that will take you straight to the ingredients and instructions. 🙂

  21. sue burnett February 27, 2018 at 12:37 am - Reply

    I am a southern girl and my mother always pinch ed her biscuits she used whatever greese she had and her biscuits were always the best i have ever eat I have tryed her reciept but i just used frozen biscuits they are very good.

  22. Jean February 28, 2018 at 12:17 am - Reply

    These biscuits do look heavenly. I’ll give them a go, for sure!! Thanks for sharing the recipe.

  23. Wendy March 5, 2018 at 6:09 am - Reply

    Is there a good gluten free suggestion for this recipe?

  24. Jeanne March 23, 2018 at 10:04 pm - Reply

    How many biscuits does this recipe make?

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