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Buttermilk Biscuits

Buttermilk biscuits...flaky, soft and fresh from the oven...are a quick and simple treat.  We have been enjoying them recently with a variety of fresh jams.

  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 cup butter, cold
  • 1 egg
  • 1 cup buttermilk
  1. Combine flour, baking powder, soda, salt and sugar.
  2. Cut in butter, using a pastry blender to form a mixture of coarse crumbs.
  3. Whisk together buttermilk and egg.
  4. Add to crumbs, and mix gently to form a soft dough.  
  5. Turn onto flour surface, and knead gently about ten times. 
  6. Pat into a 3/4-inch thick round.
  7. Use a biscuit cutter of your choice (I use 2 1/2" round) and place on parchment lined or buttered baking sheet.
  8. Bake at 400°F until golden (about 12-15 minutes).

These biscuits are best fresh from the oven...but can be frozen and re-heated later.  They are also great split...and used as a 'shortcake'  with fresh fruit and ice-cream for dessert.


  1. Thank you for posting this! I can't make biscuits to save my life!!!!

    Maybe this recipe will change that. Hope so! They look delicious! I've got some organic honey from our kids' farm and am itching to have some.

  2. Love biscuits and scones, they are so easy and you're right... quick! I make them both (and cornbread) all the time...

  3. I've always wanted a good biscuit recipe and this one looks fabulous! Thanks for sharing!

  4. Hi Judy. Thanks for the recipe.
    Just a little tweak in step 1. I think that the baking soda was omitted in this step.

    I'm off to bake those right now. JB

  5. My kidlet loves these and sometimes as a special treat I will chop something up to throw in the mix. Her favorite are the ones I make with fresh chives, oregano and garlic mixed in! I've even done it with apples.

  6. Since I rearly use buttermilk, can I freeze the rest of the carton?

  7. Lisette
    When a recipe calls for "Buttermilk" and I don't have any at home, I will add a couple of tablespoons of lemon juice or white vinegar into the measuring cup and then fill with regular milk. Let it stand for about 10 minutes and it is good to use as a replacement for Buttermilk in most recipes.
    Now for the question about freezing it, I my self have not tried it, but would measure out the amount needed for a particular recipe and freeze it in that amount. I see no problem with freezing it.

  8. Made these to go with supper tonight. Yummy! More like my scone recipe, would be good used with berries for shortcake. I used cider vinegar to sour the milk and it worked fine. Unusually wet dough, but the flavor,texture, etc was wonderful. Definitely will make again!-D

  9. Here is a little time-saving tip. When making biscuits i roll (or pat) my dough into a rectangle and cut "squares" rather than rounds. I don't have to re-roll the scraps that way. Fast and easy! Thanks for the great blog and wonderful recipes! They really bless my family! Warmly, Karen ~smile~

  10. While I bake a lot, biscuits have always been my nemesis. I'm hoping this recipe changes that. Thank you for sharing.

  11. Biscuits are my "go-to" recipe when I serve soup and don't have any bread in the house. Thanks for the buttermilk version. I will make these for sure.

  12. Are these the same as scones that we make in Australia/Britain?

  13. Oh my goodness...this is the best recipe that I have ever tried...thank you so much!

  14. Made these biscuits tonight and they were very light and flaky. I have tried many different recipes and this is one of the best.

  15. Thanks for your biscuit recipe to try this weekend. Going to have with our Thanksgiving turkey.

  16. Replies
    1. I'm sure it would work...though not quite as good. If you give it a try, let us know how they turn out.

    2. I have the margarine biscuits in;
      Out in 5 min........
      They are scrumptious!
      This is also the first Ive made that are light&fluffy!
      Thank You!

  17. Hello,

    One question, about the milk used to make the buttermilk. Does it make any difference if its Full fat, low fat or skimmed ? which is better?

    1. You can use the milk of your choice...though I have always used whole milk, since that is what I have on hand.

  18. My grandmother used to prepare this recipe it is delicious but I miss it because now she's so sick and she can't make it so I have to buy them but it doesn't taste similar

  19. Just baked a batch of these and they are by far the best ones I've ever baked......keeping this recipe!!!! Thank you so much for sharing :)

  20. Made these tonite and they are amazing...this is going to be my go to recipe from now on!


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