Buttermilk Biscuits

Serves per biscuit

Buttermilk Biscuits

I definitely ate one or 5 of these right out of the oven...with butter

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  • 2 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • 1/3 cup butter
  • 3/4 cup buttermilk


  1. Preheat oven to 450 degrees F.
  2. In a bowl combine the flour, baking powder, salt and baking soda.
  3. Cut in the butter until mixture resembles coarse crumbs.
  4. Add the buttermilk until just moistened.
  5. Turn out onto lightly floured surface and roll into 1/2 inch thickness.
  6. Cut out in round biscuit shapes and place on a ungreased baking sheet about 1 inch apart.
  7. Bake for 8-10 or until golden. Serve warm.
Recipe Type: Breakfast


Preheat the oven to 450 degrees F.

In a bowl combine the flour, baking powder, salt and baking soda.

Add the butter.

Cut it into the flour until it resembles loose crumbs.

Pour in the buttermilk. 

You don’t want the dough to be to dry but also not too sticky.

Place the dough on a floured surface.

Roll it out till it’s about 1/2″ thick.  If it’s too thin then the biscuit will be rather small and flat.  And we don’t want that.

Use a good size biscuit cutter to make your cut outs.  Firm press down on the cutter.  Don’t twist or it will seal the edges of your dough preventing the biscuit from rising.

Continue cutting circles until all your dough has been use.  You may re-roll the dough scraps one more time but no more or you’ll get hard and flat biscuits.

Place the cut dough on a cookie sheet and place in the oven.

Bake for 8-10 minutes or until golden.

I highly recommend opening one up, slathering it with butter and diving right in.  You probably will have more than one so be warned that you may need to make another batch.



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