from Kelley’s kitchen

Southern Style Buttermilk Biscuits

The same warm, fluffy, buttery biscuits Kelley bakes at home — without all the measuring. Our Southern Style Buttermilk Biscuit Mix gives you a tender inside and a golden crust every time. Just add milk, mix, and bake. Serve them with gravy, butter and jam, or right alongside Sunday dinner.

Get the Biscuit Mix → How to make them
Kelley holding a cast-iron skillet of golden buttermilk biscuits That’s good right there.
Just add milkOne package, 1½ cups cold milk. That’s it.
12 minutesIn the oven at 425°F until golden.
Makes 8Big, fluffy biscuits per 1 lb bag.
Homemade tasteReal buttermilk, real butter in the mix.

Baking instructions

How to Make Themthe same way Kelley does

You’ll need

  • 1 package That’s Good Right There Biscuit Mix
  • 1½ cups cold milk
Plus a mixing bowl, a spoon, and a baking sheet or cast-iron skillet.
Makes 8 biscuits

Steps

  1. Preheat the oven to 425°F.

    Set a rack in the middle. Grease a baking sheet or a cast-iron skillet — the skillet is how Kelley gets those crisp, golden bottoms.

  2. Mix until the dough just comes together.

    Pour the mix into a bowl, add 1½ cups cold milk, and stir until it forms a soft, shaggy dough. Stop as soon as the dry spots are gone. Overworking the dough is what makes biscuits tough, so leave it a little lumpy.

  3. Drop or roll onto the pan.

    For drop biscuits, scoop 8 mounds onto the pan. For cut biscuits, turn the dough onto a floured surface, pat it about an inch thick, and cut rounds — press straight down without twisting so they rise tall. Set them close together for soft sides, or spaced apart for crisp edges all the way around.

  4. Bake 10–12 minutes until golden.

    They’re done when the tops are deep golden and the sides look set. Brush with melted butter as soon as they come out if you want that shine, and serve warm.

Keep the milk coldCold milk keeps the butter in the mix from melting early, and that’s where the flaky layers come from.
Don’t overwork itLumpy, shaggy dough is the goal. Smooth dough means tough biscuits.
Store it rightKeep the mix in a cool, dry place and reseal the bag after opening.

Contains milk, wheat, and soy

Watch Kelley make them

See the whole thing start to finish on her YouTube channel — scan the code with your phone or tap the button.

Watch on YouTube →
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Warm. Fluffy. Buttery.

Ready to bake a batch?

Get the Biscuit Mix →
Seasoned to Perfection™