These Old Fashioned Buttermilk Biscuits are one of my favorite memories from childhood. Served with butter and syrup for breakfast or filled with a slice of ham or sausage, they’re moist, substantial, and totally delicious! Now, if you’re thinking of the kind of homemade buttermilk biscuits that rise high and turn out flaky, then this is not that recipe. These biscuits are made with oil, not butter, and the result is incredible!
This recipe was a long time coming. A really long time. As in years.
I know that I’ve admitted before that there are two things that are my biggest failings in the kitchen. One is pie crust. Can’t make one to save my life. It was a really big day for me when they came out with those nice ones in the dairy section at the grocery store.
But pie crust isn’t such a big deal, really. Lots of people have trouble with pastry dough. I could get over that one.
The other one, however, was my biggest shame. Biscuits.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Oven
Total Time: 25 Minutes
Servings: 8
Primary Ingredient(s): Self-rising flour, buttermilk, oil
Skill Level: Easy
What Southern Cook Can’t Make Biscuits!?
Who ever heard of a Southern cook who couldn’t make a biscuit? It was just unbelievable. They’re one of the most basic elements of southern comfort food.
And it’s not like I haven’t tried. Over the years, I’ve wasted enough flour trying to make a decent biscuit that you could have baked a dozen of William and Catherine’s royal wedding cakes with it. Honestly.
I tried every biscuit recipe I could find, following each one to the “t.” I sifted my flour just so. Had the buttermilk at room temperature. Cut in the shortening till it was the perfect consistency. Nothing worked.
They were a complete disaster every time. The tops cracked. They burned on the bottom. They were dry, and they fell apart. And it frustrated me to no end.
Searching for the Perfect Recipe
But the more I thought about it, the more I realized that I was trying to make the wrong kind of biscuit. What I was longing for was the old fashioned buttermilk biscuits I grew up with. And they were nothing like the tall, flaky, light ones that everyone raves about. Nothing at all.
The biscuits that I grew up eating and which were produced by nearly every cook in my little corner of south Georgia were not light. They weren’t flaky, and they surely weren’t tall.
Those biscuits were moist! They had an almost chewy texture, and they never, ever fell apart. You could slice them open, put a piece of ham or sausage in them, and close them back up like a sandwich. Those biscuits had substance!
The Right Fat Makes All the Difference
After all these years, I’ve finally realized what made those childhood biscuits different. The difference was oil. Believe it or not – oil.
My childhood biscuits were not made with solid shortening at all. Our south Georgia cooks made up their dough using soft winter wheat flour, buttermilk, and vegetable oil.
There was no cutting in of shortening involved at all. They just dumped the ingredients into a bowl, mixed it up a little, formed the biscuits, and popped them in the oven.
And guess what else – I have now made pans full of perfect south Georgia biscuits! I cannot explain to you how relieved I am. Whew. I thought for a while there that I was gonna have to give up my Southern cook credentials.
What You’ll Like About This Recipe
- These biscuits are so substantial that you can use them as you would bread. Instead of being tall and flaky, they bake up with a moist interior and a pleasantly chewy bite. They’re sturdy enough to hold up to hearty fillings and simple enough to be with just a pat (or two!) of butter.
- These biscuits work beautifully with everything from a slice of salty country ham to a spoonful of cane syrup. Kids love them with jam and jelly.
- This is biscuit-making at its simplest. No chilling, no folding, no complicated steps. Just stir, shape, bake, and enjoy biscuits that have stood the test of time.
WHAT PEOPLE ARE SAYING …
“Now THIS is how my Mamaw taught me to make biscuits almost 40 years ago! Your’s is the first recipe I’ve seen that uses cooking oil the way that she showed me. 🙂 from South Alabama- thank you!”
— Suzanne
You’ll also find this recipe in my cookbook!
You can see this recipe on page 67 of my cookbook, My Southern Table! Get your signed copy today.
The Simple Ingredients You’ll Need
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- Self-Rising Flour — If you have White Lily brand flour in your area, be sure to use it; if not, any brand will work.
- Buttermilk — Gives the dough a rich, tangy taste.
- Vegetable Oil — Use any neutral-flavored oil such as canola.
- Salt — Optional but I like to add a bit to boost the savory flavor.
- Butter — For finishing the tops after baking.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Old Fashioned Buttermilk Biscuits
👉 PRO TIP: If you’d like to try my version of old-fashioned buttermilk biscuits, one of the things I’d recommend is to try finding some White Lily flour. It’s a Southern flour made from soft red winter wheat, and it makes a tremendous difference in your baked products. If it’s not available where you live, any self-rising flour will work. Your biscuits just won’t be quite as tender 🙂.
Sift the Flour and Add the Wet Ingredients
- Preheat the oven to 425 degrees. Spray a baking sheet or cast iron skillet generously with cooking spray and set aside.
- Sift the flour into a large mixing bowl (or not – most flours don’t really need sifting these days).
- Make a well in the center of the flour and add the buttermilk followed by the oil and the salt.
Mix the Dough
- Mix the ingredients together just until all the flour is moistened. Try to avoid over mixing. You’ll have a fairly rough, shaggy dough. That’s okay – it’s supposed to look like that.
- Turn the dough out onto a very lightly floured surface and gently knead it just 4 or 5 turns. That’s all you want to do – just enough to bring the dough together.
Form the Biscuits
- Now, for these biscuits, instead of using a biscuit cutter, you’re going to roll them with your hands like you would a dinner roll. Just pinch off a portion a little larger than a golf ball and roll it between your palms a few times. Be gentle. Then flatten it into a disk.
- Place the biscuits on either a greased baking sheet or in a cast-iron skillet with the sides touching. That will help them rise a little more.
Bake in a Hot Oven
- Place the baking sheet in the upper third of the oven and bake for approximately 15 minutes or until the tops are golden brown. Check a couple of minutes before the end of the cooking time and if the tops are not quite brown enough, turn on the broiler briefly to finish browning.
- While the biscuits are cooking, melt a little butter in a small saucepan over low heat. Remove the biscuits from the oven and brush immediately with melted butter.
Add Butter and Syrup for a Treat
If you really want to experience a south Georgia treat, split one of these biscuits open while it’s still good and warm. Add a pat or two of butter and drizzle it with a little cane syrup. Oh, yeah.
And there you go – the biscuits I remember from childhood. I was afraid I’d never figure out how to make them. I feel all grown up and everything :-)
What Goes With Buttermilk Biscuits?
Anything. Anything in the world. But if you need some suggestions, I’d say try my biscuits with sausage gravy, or steak and eggs, or maybe tomato gravy with over easy eggs. They’re all really good!
More Recipes You’ll Like
- If you enjoy a touch of sweetness with your biscuits, my Cinnamon Raisin Biscuits are soft, tender, and just right with a cup of coffee or a cold glass of milk.
- For a rich, buttery treat that’s just about foolproof, try my Butter Swim Biscuits. They bake in a pool of melted butter, and the result is golden and irresistible.
- Want something that falls somewhere between a biscuit and a roll? My Angel Biscuits use a bit of yeast for extra lift and are perfect for holiday dinners or Sunday supper.
- My Herbed Drop Biscuits are packed with fresh flavor and couldn’t be easier. No rolling or cutting—just mix, scoop, and bake.
- Bacon and cheese in a biscuit? Yes, please. My Bacon Cheddar Biscuits are savory, satisfying, and just right for breakfast sandwiches or alongside a bowl of soup.
- And if you ever find yourself with leftover biscuits (it happens!), don’t miss my Biscuit Pudding. It’s a cozy, old-fashioned dessert that turns day-old biscuits into something special.
Questions About Buttermilk Biscuits
Wrap any leftover biscuits and store them in the refrigerator for 3 to 4 days. Rewarm in the microwave or oven.
Yes, you can! The best way to make biscuits in advance is to make and roll out the dough and place individual unbaked biscuits on a cookie sheet in the freezer. Freeze for a couple of hours and then transfer to a freezer bag or container until you’re ready to bake. Place still frozen biscuits on a baking pan and bake at 425 degrees adding an additional 5 minutes to the baking time.
Not to worry! Just make your own by mixing 2 cups of all-purpose flour, 3 teaspoons of baking powder, and ½ teaspoon salt.
You can reheat biscuits in the microwave, but I think they’re much better when rewarmed in the oven. Preheat the oven to 350 degrees. Put the biscuits on a baking pan or in a cast iron skillet leaving a little space between each. Heat in the oven for about 5 minutes. Serve piping hot.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Old Fashioned Buttermilk Biscuits
Ingredients
- Cooking spray
- 2 cups self-rising flour
- ¾ cup buttermilk
- ⅓ cup vegetable oil
- ¼ teaspoon salt
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 425 degrees.
- Spray a baking sheet or cast iron skillet generously with cooking spray and set aside.Cooking spray
- Sift the flour into a large mixing bowl.2 cups self-rising flour
- Make a well in the center of the flour and pour in the buttermilk followed by the oil and the salt.¾ cup buttermilk, ⅓ cup vegetable oil, ¼ teaspoon salt
- Mix all ingredients together just until all the flour is moistened. Do not overmix.
- Turn the dough out onto a very lightly floured surface and knead 4 or 5 times – no more.
- Pinch off portions of dough a little larger than a golf ball.
- Roll the dough into a ball, then press to flatten into a disk.
- Place the biscuits on the prepared baking sheet or skillet with the edges touching.
- Place the baking sheet in the upper third of the oven and bake for approximately 15 minutes. If tops are not quite brown near the end of the cooking time, turn on the broiler briefly to finish browning.
- While the biscuits are cooking, melt the butter over low heat.
- Remove biscuits from the oven and brush with melted butter.2 tablespoons butter
Notes
- Wrap any leftover biscuits and store them in the refrigerator for 3 to 4 days. Rewarm in the microwave or oven.
- To make ahead: make and roll out the dough and place individual unbaked biscuits on a cookie sheet in the freezer. Freeze for a couple of hours and then transfer to a freezer bag or container until you’re ready to bake. Place still frozen biscuits on a baking pan and bake at 425 degrees adding an additional 5 minutes to the baking time.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on May 13, 2011. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
now THIS is how my Mamaw taught me to make biscuits almost 40 years ago! your’s is the first recipe I’ve seen that uses cooking oil the way that she showed me. I’m about to make up a batch now! 🙂 from South Alabama- thank you!
I remember watching my grandmother makes these. No measuring at all–she just made a well in the middle of the flour in her bowl, poured in buttermilk and oil, and mixed it with her hand. Best biscuits!!
Lana, little fall in the air in North Florida. The sugar cane survived Helene and it is almost time for our annual Streak o Lean, buttermilk biscuits made with our home rendered lard and fresh cane syrup. The peanuts are harvested, the calf crop is ready to market and the larder is filled . I am truly thankful for the blessings this beautiful land provides. Blessings to you, your family and the victims of the terrible hurricane.
Sounds like you’re all ready for the winter months! There’s a little fall in the air here in north Georgia, but curiously the leaves haven’t started changing yet. We should have lots of yellows and oranges righ tnow, but none so far. We didn’t have damage from the hurricane, but our daughter and her family are in the thick of it near Asheville. Thanks for your thoughts.
I am going to try these, because I can’t make biscuits worth a flip, either, other than drop biscuits from a box of mix.
I do remember my grandma using home-rendered lard, which was quite soft at cooler room temp, and in warmer temps, with no a/c, it was basically liquid or semi-liquid. Her biscuits weren’t tall, flaky and layered either, but they were tender and delicious and would stand up to a slice of country ham or fried sausage.
They do say that lard makes the very best biscuits. I hope you have lots of biscuit-making success with this recipe!
You have no idea how happy I am to have found your recipe! I never thought I would be able to have my grandma’s biscuits again, but I made these for some cowboy casserole and my sister said they were just like our grandma’s. My grandma never rolled and folded her biscuits, she just pinched some off and rolled it into a ball in her hands, so that’s what I did and it was perfect! Thank you so, so much!!
My pleasure! That’s how my grandmother did it and I do, too — just pinch off a ball and roll it gently.
Recently I made a German Chocolate cake for a family reunion and had buttermilk left over. I’ve been trying to think what to do with it. I’ve never used vegetable oil to make biscuits but I may try this recipe as I still have plenty of buttermilk. My aunt used to make the best biscuits in the world (to me) but she would never tell exactly how she did it. I suspect she used good old-fashioned lard in hers but I don’t know for sure. All I know is they were crispy on the outside and melt-in-your-mouth soft on the inside. By the way I am enjoying your cookbook, My Southern Table, very much!
Hi Pattie! So happy you’re enjoying the cookbook and I hope you love the biscuits as well!
I don’t buy self-rising flour, but used your directions for adding baking powder and extra salt. This was so easy and quick to put together and the biscuits turned out great. Thanks for another great recipe!! Also, I’m more in the King Arthur flour camp for my baking. Have you tried it? I haven’t used White Lily and wondered why you like it best?
Hi Beverly. Most southern cooks use White Lily. It’s a southern brand that’s made from soft red winter wheat, which has a lower protein content and results in a finer textured flour than other all-purpose flours. It makes very tender baked goods. I’ve used lots of other brands, including King Arthur, over the years and always go back to White Lily.
I’ve tried for years to get the correct measurements for my biscuits. My grandmothers, mother and dad make them without measuring. Finally I have the measurements to make delicious biscuits! Thank you
Hope you enjoy the biscuits, Wendy!
Love the taste! I baked these yesterday morning in the skillet as shown. This morning, I warmed up the leftovers in the oven on low heat (I know the microwave would have been faster). They warmed them up nicely and the family gave them two thumbs up, so thank you!
My pleasure! I’m happy to know that your family enjoyed them.
Thank You! It has taken me years to perfect biscuits for my husband’s gravy. I bought Lily White flour down south. It’s a game changer. I can’t wait to use it in my angel food cake.
Thank You!
Yes, you’re right, Diana – White Lily flour does make all the difference in baked goods. I’ve used it all my life and other brands just don’t compare!
actually the most u can get from this is 7. that is if you want a good biscuit…do not keep rolling out to make More. best of rolled out not pinched
Thank you for this recipe Lana! Best biscuits I’ve ever made, my husband said they are just like his Moms and Grandma’s, which is a huge compliment.
I’m so glad you enjoyed the biscuits! These are the ones my grandmother always made, too.
I’ve made these twice! First with all buttermilk, second with 1/2creme 1/4 buttermilk. Both turned out amazing. About to start on your entire site and see what treasures are here! Thanks 😊
I’m so glad they turned out good for you and hope you find many more recipes to try!
Thank you so much for this recipe. I have spent the last 30 years trying to figure out how to make Mama’s biscuits. Today it occurred to me that maybe she used oil. A quick search landed me on your recipe. The search is over! I have never gotten used to the flaky biscuits everyone I’ve ever met seems to love. Mama’s biscuits never crumbled or cracked. Sometimes she’d roll them thin so there’d just be a top and bottom crust. Those were for gravy and nothing else comes close to how good they were. Thanks again. Yours are on point.
It makes me very happy to know that you’ve found your ideal biscuit recipe! My mother, aunts, and grandmothers all made their biscuits with oil. It makes a huge difference in the texture, doesn’t it? Flaky biscuits crumble, but these hold their shape and taste fantastic.
Of course my Mother In Law just throws all the ingredients together and out comes these amazing biscuits! Your recipe was so helpful to me as I learned to make perfect biscuits for my family!!! Thank you!
My pleasure! I’m still amazed by cooks who can mix up biscuits that way. It took me a long time to learn :-)
I’m in my 60s and have tried all sorts of biscuit recipes through the years, and they all were failures. I, too, grew up with “south Georgia” biscuits, but I never called them that. Since I began using this recipe, I’m obsessed with baking them! 💗💗💗
I do love my south Georgia biscuits! So glad you found the recipe helpful.
Yay!! Finally, a biscuit recipe that acutally works <3
This is exactly the way I have made them for decades and people always ask for the recipe. I drop mine with a 4 tablespoon scoop and then I use a flour duster that I keep in my SR flour canister to dust the tops with flour. Then I gently pat them flat with my hand. I can have them ready for the oven in less time than it takes to preheat!