Best Flaky Buttermilk Biscuits from Scratch (With White Lily Flour)

If you’ve ever dreamed of making tender, buttery, and flaky buttermilk biscuits from scratch, you’re in the right place! This Southern-style biscuit recipe is foolproof, fast, and features the famous White Lily all-purpose flour—a favorite among biscuit bakers for its light, soft wheat texture.

Why You’ll Love These Homemade Buttermilk Biscuits

• Super flaky layers thanks to expert folding technique
• Golden crust with a tender, soft interior
• Uses White Lily flour for ultra-light texture
• No mixer needed — just simple, rustic biscuit magic!

What Makes White Lily Flour So Good for Biscuits?

White Lily flour is made from 100% soft winter wheat, which has lower protein than traditional all-purpose flour. This means lighter, fluffier biscuits that practically melt in your mouth. If you want truly Southern-style biscuits, White Lily is the gold standard.

Serving Suggestions

Serve these classic buttermilk biscuits warm with:

• Honey or jam
• Homemade sausage gravy
• Fried chicken or pulled pork
• Scrambled eggs and cheese

Frequently Asked Questions (FAQs)

Can I freeze these biscuits?

Yes! Freeze cut biscuits before baking. Bake from frozen, adding 2–3 extra minutes to the bake time.

Can I use self-rising flour?

You can, but adjust the leavening and salt. White Lily also offers a self-rising version made specifically for biscuits.

Can I substitute milk or yogurt for buttermilk?

You can use 1 cup milk + 1 tbsp vinegar or lemon juice as a buttermilk substitute. Or use plain yogurt thinned with milk.

Ingredients You’ll Need