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Buttermilk Biscuits

15 mins

2 dozen biscuits

What you are creating

Nothing is better than a homemade biscuit! We prefer buttermilk to cream in our biscuits. Buttermilk biscuits have a taller rise, a robust flavor and flaky layers.

A good biscuit goes well with any meal. Serve them with soft butter and honey for breakfast. Bake on top of chicken pie and serve for brunch. Perfect for a fried chicken, biscuits and gravy dinner!


  1. Preheat over to 425.

  2. Blend or sift together the flour, sugar, baking powder and salt. Cut the butter into the flour until it forms pea-sized pieces Add the buttermilk and the milk. Mix just to combine the ingredients.

  3. Roll the dough out to a 1 inch thickness on a lightly floured work surface, fold in half, turn and repeat 3 or 4 times for a final thickness of 1 inch. Cut the dough into rounds using a 3 inch cutter, retooling and cutting the scraps until you have 12 rounds.

  4. Place the biscuits on an ungreased baking sheet. Brush the tops with a little milk to make the tops shiny, if desired. Bake until golden brown. 10-15 minutes. Let cool on wire rack.​

  • 3 cups flour plus some for dusting

  • 2 ½ tablespoons sugar

  • 1 ½ tablespoons baking powder

  • 1 teaspoon salt

  • 8 tablespoons (1 stick) cold unsalted butter, diced

  • ⅔ cup buttermilk

  • ½ cup whole or low fat milk

Egg wash: ½ whisked egg. 

You can also use an egg wash of 1 egg and 2 tbsp of heavy cream.

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