Go Back

Buttermilk Biscuits

These buttermilk biscuits are buttery, flaky, and all around delicious. They're perfect for breakfast sandwiches, with jam & honey, as a side for spaghetti, or just an afternoon snack.
Course: Side Dish
Cuisine: American
Keyword: buttermilk biscuits
Servings: 10 biscuits
Calories: 174kcal


  • 2 cups all purpose flour I highly recommend White Lily, or if this isn't available where you live, King Arthur is a good second
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons shortening
  • 4 tablespoons butter
  • 1 cup buttermilk If you don't have buttermilk you may substitute 1 tbsp of regular milk for 1 tbsp white vinegar, stir well, and let it sit for 5 minutes.
  • ~1 tablespoons melted butter for topping biscuits


  • Preheat oven to 425 degrees.
  • Whisk together flour, baking soda, baking powder, salt, and sugar.
  • Using a food processor with dough attachment, or a pastry cutter, cut butter and shortening into flour mixture. If you're using a food processor, using pulse about 3 times should be enough. If you're using a pastry cutter, do it just until it starts to look like very coarse crumbs.
  • Pour buttermilk into flour/butter mixture and mix until just combined. If you're using a food processor, a few pulses again should be enough.
  • Pour the mixture out onto a well floured surface.
  • Gently pat out the dough into a large circle, about 1-2" thick, then fold the dough in half 3-5 times, until it just starts to come together. Gently pat the dough out into another large circle, about 1.5" thick. NOTE: For this step I wear plastic gloves to help prevent the warmth of my hands from melting the butter, and because it's so messy.
  • Use a biscuit cutter to cut out as many biscuits as possible. Place these on an ungreased baking sheet, with the sides touching each other.
  • Gently push the remaining dough together to cut out more biscuits. Place these biscuits on the baking sheet, again with sides touching each other. NOTE: These biscuits will not be as fluffy as the first cut biscuits.
  • Bake for about 12-15 minutes, or until tops start to golden. Remove from oven and rub melted butter on tops of biscuits.


Calories: 174kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 326mg | Potassium: 180mg | Sugar: 2g | Vitamin A: 180IU | Calcium: 85mg | Iron: 1.3mg