Buttermilk Biscuits

Leah Maroney
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 12 biscuits (12 servings)
Nutritional Guidelines (per serving)
189 Calories
17g Fat
7g Carbs
2g Protein
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Nutrition Facts
Servings: 12 biscuits (12 servings)
Amount per serving
Calories 189
% Daily Value*
Total Fat 17g 22%
Saturated Fat 10g 52%
Cholesterol 44mg 15%
Sodium 702mg 31%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 2%
Protein 2g
Calcium 146mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Buttermilk biscuits are flaky, soft, buttery, and perfect. They come hot out of the oven and are just begging to be slathered in butter! 

They are the best thing to make when having guests over. They are my best friend's favorite, so I make them a lot! You can whip up the biscuits in no time and simply serve them with scrambled eggs, bacon, and sausage.  People can make their own biscuit sandwiches or just eat them separately.  You can also turn them into biscuits and gravy! Nothing beats hot, sausage gravy poured over these babies.  It's to die for!  

When preparing the biscuits, it's important to make sure you incorporate the butter when it is very cold. This helps the biscuits stay flaky, with little pockets of butter.  Make sure to not over mix the dough.  It should be just combined so the butter and dough aren't over worked!   Also, there is no need to actually have buttermilk.  I always have trouble using up buttermilk when I buy the quart that it always seems to come in. Simply add a little vinegar to milk and let it sit for a minute.  The vinegar will curdle the milk a little and you will achieve the buttermilk flavor and texture.  I rely on this trick all of the time with biscuits, pancakes, and fried chicken!

The thicker you roll out the the biscuits, the taller and puffier they will be.  I think they look prettiest when they are brushed with butter when they are hot out of the oven.  The extra butter also tastes amazing. 

These biscuits freeze really well, too.  Just pop them out of the freezer and into the oven or toaster oven when you are ready to serve them.  They will heat back up in about 10 minutes time.  

Make sure to have fresh jam and butter, too! 


  • 4 cups flour
  • 2 sticks butter (cold)
  • 2 teaspoons salt
  • 4 teaspoons baking powder
  • 1 1/2 cups buttermilk (or regular milk with 2 teaspoons of vinegar mixed in)

Steps to Make It

  1.  Preheat the oven to 400 degrees.

  2. Take the butter out of the refrigerator or freezer, the colder it is the better this recipe will work! Use a box grater to grate the butter.

  3. Combine all dry ingredients and butter in a bowl. Just gently toss to cover the butter shreds with the dry mixture.

  4. Slowly add in buttermilk, mixing with a wooden spoon or spatula until it becomes a soft dough.

  5. Turn out dough onto a clean flour surface.

  6. Roll out into a thick sheet, about 1/2 inch thick.

    Fold the dough in half and half again. Then roll out to 1/2 inch thick again. Repeat at least one more time. Finish with a rectangular sheet that is rolled out to 1/2 inch thick.

  7. Cut straight down (no twisting!) using a biscuit cutter and place onto an un-greased baking sheet.

  8. Bake for 15 minutes, until golden brown. Top with melted butter if you wish!