Homemade butter cookies perk up your day. Classic, buttery, and divinely fluffy, Southern meal is incomplete without buttermilk biscuits to pass.


2 c. self-rising flour

6 tbsp. frozen unsalted butter

½ c. Club Soda

¼ c. cold buttermilk

1 large Egg

Honey butter

Honey Butter

½ c. unsalted butter

3 tbsp. Honey

¼ tsp. salt


Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

Place the flour in a large bowl. Using the large holes of a box grater, grate the butter into the flour and, using your fingers, combine until the mixture is crumbly. Using a fork, gently stir in the soda and buttermilk, mixing just until incorporated (the mixture will be very shaggy).

Turn the mixture onto a clean surface and fold 5 to 7 times until the dough comes together. Shape into a 3/4-inch-thick rectangle (about 6 by 9 inches).

Cut into 6 squares and arrange on the prepared pan. Brush with the egg (if using) and bake, turning the pan halfway though, until the biscuits are puffed and golden brown, 18 to 20 minutes.

To make the honey butter: In a small bowl, whisk together butter, honey, and salt until well combined.

Note: You can make these biscuits up to 1 month ahead. Freeze unbaked biscuits on a parchment-lined plate until firm. Transfer to a resealable bag and freeze for up to 1 month. Bake from frozen at 425 degrees F until golden brown, 20 to 25 minutes.