Buttermilk Biscuits

Buttermilk Biscuits

Buttermilk Biscuits

I love biscuits. Who doesn’t? Butterwise they should be considered a dessert. They are that rich, but I like them anytime and often make them as a side for roast chicken or beef stew. Mine alternate between drop biscuits (lazy biscuits which is totally me) and proper rolled out biscuits cut with a cutter. Probably you will only want one as they can be light, but heavy, if that makes an odd sort of sense (there are several tablespoons of butter in each biscuit so one per guest is probably enough). The recipe below doubles well and is actually halved from the original. Plan to eat them right after they pop out of the oven. They are best hot and do not reheat well. Now, that said, I made extra biscuits last weekend because my father in law was in town and we had several leftover. I served those the next day with a fried egg and a layer of cheese (the bacon was on the side, but had it been Canadian bacon could just have easily been on top). They were excellent and the recipe is here. So I guess you decide if you want to plan ahead and have biscuits for breakfast the next day or just enjoy them once. Once you’ve figured that out you can weigh in on the great debate (or so it was, since I’m in Ohio) should biscuits be served with butter or honey? My southern friends always insisted on honey, my northern friends, butter. My children would do both if I let them, peacemakers they are. Put out both with your biscuits and find out at a glance where everyone is from. Food, once again, is in the role of regional indicator. I have no idea where the jam lovers fit in. The West perhaps?

Tip: You can use any of the usual cheats in these if you don’t have buttermilk and they work just fine. I try to remember to freeze some buttermilk when I buy it (if I’m making buttermilk pancakes for example) so that when I need it, I have it and it doesn’t go to waste.

Makes 6-8 biscuits

Serves-3-4 (two each roughly)

Reheats- Not really

Freezes- No

Kid Friendly Tasks- biscuit cutter



  • 1 c Cake Flour
  •  1 c All purpose Flour
  •  1 tsp salt
  •  1.5 tsp baking powder
  •  ½ tsp baking soda
  •  1 stick butter
  •  ¾ c Buttermilk plus more for brushing on top


  1. Preheat the oven to 425. Line a baking sheet with parchment paper (it makes clean up a snap and nothing ever sticks to the tray). Combine both flours, salt, baking powder and baking soda. Cut in the butter either with a pastry cutter or a food processor (I own both and it’s always a tossup which is worse to clean. Sometimes I just use my fingers) The mixture should resemble coarse crumbs.
  2. Pour in buttermilk and mix until just combined. Try not to over mix as it will toughen your biscuits. If you’re making rolled biscuits, flour your work surface and roll/pat out the dough to ¾ in thickness. Cut with 2.5 in biscuit cutters.
  3. Place the cut out biscuits on the tray and brush the tops with buttermilk. If you are making drop biscuits take roughly 1/3 c dough and drop onto pan, pat down slightly and repeat.
  4. Bake 15-18 minutes or until biscuits are a light golden color. Brush with butter if you want (I find these rich enough without, but I leave it up to you)


Buttermilk Biscuits

Buttermilk Biscuits


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