Butter Biscuits Recipe

| October 25, 2020 | 8 Comments

Butter Biscuits

Follow our easy, step-by-step, photo illustrated instructions to learn how to make our Butter Biscuits. Made with butter instead of lard or shortening, that’s why we call them Butter Biscuits. Printable recipe included.


Butter Biscuits, enjoy!
We hope you like the way we make these just as much as you like the biscuits themselves. Have you ever baked biscuits this way? We call them Butter biscuits because they are made with butter instead of lard or shortening.


Butter Biscuits, slider.

Before we proceed, please understand this one thing – I will ALWAYS prefer my Mama’s Buttermilk Biscuits Recipe over any other biscuit recipe you might see here on Taste of Southern. It’s the way Mama made them and the way she taught me to make them. I will just always prefer hers the most.

Now, we can proceed.

This recipe is a combination of two things. First, I wanted to try making biscuits with butter instead of the lard that Mama always used to make her biscuits. Secondly, I was recently intrigued by this particular way of making biscuits. I grew up and still live in the South, but I’d never heard or seen biscuits baked all together like this.

Let me explain the process a bit more for you.

A young lady by the name of Erika Council, from down in Atlanta, Georgia, posted a photo of biscuits that showed up one day in my Twitter timeline. She wanted to know if this particular way of baking biscuits was a North Carolina type thing. One of her grandmothers baked biscuits this way. Erika says the adults were served the biscuits, and the kids ate the leftover pieces that remained. I was a bit intrigued. Smile.

I replied back that even though I have always lived in North Carolina, I’d never seen biscuits made this way. And, at the same time, I knew I had to try it the next time I made some biscuits here at Taste of Southern,

I’ve never met Erika, but I did get to meet one of her grandmothers on several occasions. Her grandmother was Mildred Council and had a restaurant in nearby Chapel Hill that I visited on occasion. She was often in the restaurant on my visits and I had spoken with her a couple of times. Sadly, she is no longer with us, but the restaurant is still thriving.

Perhaps you’ve heard of it. Mama Dips Kitchen    Click the link to learn more and see some of her recipes.

So, I put my desire to try butter biscuits and my desire to try out this style of baking biscuits together and that’s how all of this came about. Thank you for listening. Smile.

I do hope you might try them as well. Even if you don’t cook them all together as pictured here, you’ll still enjoy the biscuits either way.

Ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!


Butter Biscuits, ingredients.
Homemade Butter Biscuits – You’ll need these ingredients.


Butter Biscuits, sift the flour.
We’ll begin by sifting 2 1/2 cups of Self-Rising Flour into a large mixing bowl.


Butter Biscuits, grate the butter.
Next, grate the entire stick of butter. You’ll need really cold butter to begin with. You might even want to stick it in the freezer an hour or so before you make the biscuits. The colder the better and the easier it will be to grate.


Butter Biscuits, add butter to the flour.
Place the grated butter into the bowl with the flour.


Butter Biscuits, cut the butter into the flour.
Use a fork or spoon to “cut” the butter into the flour. This just means you’re going to work the butter into the flour until you have small pieces of butter about the size of a garden pea. Break up any larger chunks of butter with your fork or spoon. You could do this with your hands, but your body temperature will heat up the butter so I suggest you use a spoon or fork.

Some folks even place the flour and butter mixture back into the freezer for 15 minutes or so in order to let the butter firm back up. Personally, I’m not into doing all that but feel free to do so if you want too. Smile.


Butter Biscuits, add the buttermilk.
Make a well in the center of the flour, then pour in the cold buttermilk.


Butter Biscuits, stir.
Grab a large wooden spoon and stir the flour and buttermilk together. Don’t overwork the dough, just stir it around until the dough starts to pull from the sides of the bowl. It’s going to be a bit wet, but that’s what we’re looking for.


Butter Biscuits, turn out on board.
Turn the dough out of the bowl onto your counter top.

I placed a sheet of parchment paper on mine, then lightly floured it. I also sprinkled a bit of flour on the dough ball. Turn and work the dough until it’s just slightly tacky to the touch. Add a bit of flour until you reach this point.


Butter Biscuits, roll out dough.
Rub some flour on your rolling pin, then gently roll the dough out into an oblong shape like this.


Butter Biscuits, fold the bottom up.
Fold the bottom half of the dough up to about the middle point of the oblong.


Butter Biscuits, fold the top down.
Fold the top half of the dough down over the bottom portion.


Butter Biscuits, turn the dough.
Turn the dough so the open end is facing you. Use your rolling pin to roll this out into an oblong once again. Then, REPEAT this process of folding, turning and rolling FOUR MORE TIMES. This will create layers in your biscuits.


Butter Biscuits, move dough to baking sheet.
Lightly butter the bottom of a sheet pan. Then, carefully place the rolled out portion of dough onto the pan. I used the parchment paper to transfer the dough to my sheet pan. It was a two hand process so I didn’t get a photo of that part. Sorry.

The dough should be about an inch thick. I rolled mine a bit thinner, about 3/4 of an inch thick. But, I suggest you don’t roll it out quite that thin. Smile.


Butter Biscuits, cut the biscuits out.
Use your biscuit cutter to cut the biscuits out of the dough, but DON’T REMOVE them. Lightly flour your biscuit cutter and press it into the dough. Try not to twist the cutter, but be sure you’ve pressed it down good to the pan so that you fully cut out the shape of the biscuit. This will help you separate them easier once they are cooked.

The biscuits will rise some once they have been baked, but the thicker the dough to begin with the thicker the finished biscuit.


Butter Biscuits, baking time and temp.
Pre-heat your oven to 475F degrees.

Place the biscuit pan in the oven and let them bake for 10 to 12 minutes, or until the tops of the biscuits have lightly browned.


Butter Biscuits, brush tops with butter.
When the biscuits are done, remove them from the oven. Place your sheet pan on a wire rack or folded towel to let the biscuits cool. If desired, brush the tops with some melted butter. I melted about 2 more Tablespoons of butter in a dish in the microwave and then brushed it over the tops,


Butter Biscuits, separate the biscuits.
Separate the biscuits from the sheet of dough while they are still warm. Serve immediately.


Butter Biscuits, enjoy.

Mama always pinched off a portion of dough and rolled it out in her hands to make her biscuits. If she had a small piece of dough left over, she would roll it out long and thin and called it a “snake.” It was a special biscuit just for me. She would even sometimes roll out very small pieces of dough and make “eyes” on the snake.

Do you have any memories of biscuits being baked all together like we’ve shown here? I’d love to hear your stories and memories of them. Take a moment and share your story with us below. Thank you in advance. Smile.


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Butter Biscuits, printbox.

Butter Biscuits Recipe

  • Author: Steve Gordon
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6-8 biscuits 1x


I call these Butter Biscuits because they are made with butter instead of lard or shortening. They’re easy to make, and I hope you might even try baking them all together as one piece like in the photos. You can just cut them out and bake them separately if that’s your preference. Taste good either way. Smile



2 1/2 cups Self-Rising Flour, sifted
1/2 cup (1 stick) Butter, very cold or frozen
1 cup Buttermilk, chilled
Melted butter to brush the tops, if desired.


Pre-heat oven to 475F degrees.
Sift the flour into a large mixing bowl.
Grate the butter.
Add the grated butter to the flour.
Use a fork or spoon to cut the butter into the flour.
Make a well in the center of the flour. Add the buttermilk.
Use a wooden spoon to stir ingredients until dough pulls from sides of the bowl.
Dough will be a bit wet or sticky to the touch.
Lightly flour your countertop. Turn the dough out onto the counter top.
Sprinkle dough ball lightly with flour as needed. Fold and shape into a ball.
Roll the dough ball out into an oblong shape.
Fold the bottom half of dough up to about the mid-point of the oblong.
Fold the top half of dough down over the bottom half.
Turn the dough ball. REPEAT this process four times, rolling, folding, turning.
Lightly butter a sheet pan for baking.
Place the rolled out dough onto the baking sheet. Dough should be about one inch thick.
Use a biscuit cutter to cut the biscuits, but don’t remove them from the sheet of dough.
Bake the biscuits at 475F degrees for about 10-12 minutes, or until tops are lightly browned.
Remove biscuits from oven and place on wire rack or folded towel to let cool.
Brush tops with melted butter if desired.
Separate the biscuits while still warm and serve immediately.


I found this way of cooking biscuits to be very unique. You can do the same, or you can cut out your biscuits and place them in a pan to bake them if preferred. They’ll taste delicious either way.

Keywords: butter biscuits, made from scratch, homemade biscuits, buttermilk, self-rising flour, southern biscuits, easy, quick biscuits

Your Comments:

Have you tried our Butter Biscuits Recipe?  How did you like it? Have you ever seen biscuits baked all together like this? I’d love to hear your story about them.

Share your memories of this dish with us. It will only take a minute or two for you to leave your comments in the section below.

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You might also like: Mama’s Buttermilk Biscuits Recipe

Or, maybe this one?  Sourdough Bread Recipe

Ok, this one?  Skillet Cornbread Recipe


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Category: Breads

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (8)

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  1. Mary says:

    Are you throwing away the parts that aren’t circular?? I can’t imagine wasting that much. Instead why not roll it into a rectangle and cut it into squares. No waste!
    Actually what I do is roll my dough into a log and slice. No re-rolling and no waste.

  2. Sally says:

    I have been trying to find the best recipe for biscuits the past 2 years, this came out GREAT!!! They were so soft and full of layers! Thanks for sharing the recipe, it’s my go to now! Trying them this morning with some sausage gravy! Thanks!!

  3. Joan Bacon says:

    Never heard of this way but I think it is an awesome ideal!!:). I can’t wait to try it:)!

  4. cj thomas says:

    Something I never thought of! I always want the biscuit in the middle of the fry pan because it is soft on all sides, doing it this way, all the biscuits are tender sided (yum) and my husband can use the odd bits to dip in applesauce-ever hear of that? Applesauce and biscuits?.

  5. Kathleen says:

    Many thanks for sharing this!
    This does look similar to the biscuits I used to bake with slightly sour thick cream from our cows. I bet they must be equally delicious.

  6. Robbin says:

    I have always made my biscuits this way. Only I’m a bit lazy. I don’t use a rolling pin, I just flatten the dough with my hands. Then I pick it up and fold it over a few times. These are the best biscuits I’ve ever eaten and my family loves them. They are wonderful with gravy made with your bacon grease. Lol

  7. Betty Goodman says:

    Haven’t ever done this but going to!!! Looks a lot easier than having to handle dough so much. Thanks. Enjoy my visits with you. Stay safe.

  8. Tonya says:

    I’ve never seen biscuits done this way but I will definitely try this recipe. These look delicious!

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