How to Make Buttermilk Biscuits | The Daily Dish

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How to Make Buttermilk Biscuits

5 Comments | Written on August 6, 2013 at 5:00 am , by

You can make warm, fluffy buttermilk biscuits and enjoy them fresh from the oven with only 3 ingredients!   Who knew baking from scratch could be this easy?

Let me show you step-by-step how to make buttermilk biscuits at home.

Keep reading for the recipe…

All you need is:

-Self-Rising Flour



Start with 2 cups of self-rising flour (this is flour that comes with salt and a leavening agent) and add 1/4 cup of cubed cold butter.  Using a pastry blender (or just your hands!) work the flour and butter until the mixture resembles large peas.

Then add between 2/3 and 3/4 cup of buttermilk until the mixture comes together. If the dough is too dry you might need to add more buttermilk.  Since I live in a dry environment, I found I needed a bit more buttermilk.  If you are baking on a humid day, you might find you need less.

Knead the dough on a well-floured surface by folding it over on itself several times, using more flour as needed to prevent sticking.

Roll or pat the dough into a rectangle about  3/4″ thick.

You can cut the biscuits using a round biscuit cutter, or if you don’t have a biscuit cutter, just use an inverted glass like I did here.  Dip the glass or biscuit cutter into flour between cuts to reduce sticking.

After cutting the biscuits, pat the scraps together to form one final biscuit.  It won’t be as perfect, but this is always the one I like to “test” right when it comes out of the oven and save all the “pretty” ones for dinner!

(Ok, fine…it’s just my excuse to eat an extra biscuit.)

Place the biscuits on an ungreased baking sheet.  If you leave about 1″ between them, you will have crisp biscuits.  (see above)

If you prefer softer biscuits, arrange closer together so they are just barely touching.  (see below)

Bake the biscuits at 425 for 10 to 14 minutes, or until they’re a light golden brown.  Remove from the oven and serve warm.

Biscuits can also be cooled, wrapped airtight and stored at room temperature for several days.  They can also be frozen and enjoyed later.

For a printable version of this recipe, follow this link –>

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