Buttermilk Biscuits

I went through many batches of test runs developing this buttermilk biscuit recipe. I seemed to constantly be feeding workmen who came to the house, the cable guy who fixed the internet connection, neighbors, friends, anyone who walked by really. There were no complaints from the peanut gallery, but I wasn't satisfied with the recipe until I was satisfied.

Now Let’s Get Cooking
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I wanted a biscuit that crumbled as you bit into it and yet wasn’t dry inside. I wanted it to be easy to make and yet full of flavor. I borrowed some technique from Shirley Corriher (a cookbook author whom I greatly admire) and played with different soft self-rising flours (settling on this one here).

A stack of three buttermilk biscuits on dark marble.

I think the technique of grating the butter into the flour is a fantastic trick to have in your toolkit. It creates morsels of butter that are just the right size without having to cut the butter into the flour with a fork or two knives.

Buttermilk Biscuit batter on a tray with flour.

The resulting batter is quite wet and soft, but there’s no need to roll it out – just scoop it into your floured hands, tossing it back and forth to shape it ever to slightly and put it right next to its neighbor in the baking pan.

Buttermilk Biscuits raw in a cake pan lined with parchment paper.

These biscuits rise up nicely and with the tops brushes with a little butter, you’ll be in heaven in about half an hour.

 

Watch The Recipe Video

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Buttermilk Biscuits

  • Prep Time: 15 m
  • Cook Time: 30 m
  • Total Time: 45 m
  • Servings:
    9

Ingredients

  • 2-1/3 cups self-rising flour
  • 8 teaspoons sugar (2 tablespoons + 2 teaspoons)
  • ½ cup butter 1 stick
  • 1-1/3 cups buttermilk
  • 1 cup all-purpose flour for shaping

Instructions

  1. Preheat the oven to 425°F and arrange a shelf slightly below the center of the oven.
  2. Line a buttered 8” cake pan with parchment paper or a silicone liner.
  3. In a large mixing bowl, stir together the flour and sugar. Grate the butter into the flour and stir it in to coat evenly.
  4. Gently stir in the buttermilk. The dough should be quite wet.
  5. Spread the all-purpose (not self-rising) flour out on a small cookie sheet.
  6. With a spoon, scoop evenly sized balls of dough into the flour, making sure they don’t touch each other.
  7. With floured hands, coat each dough ball with flour and toss them gently from hand to hand to shake off any excess flour.
  8. Place each floured dough ball into the prepared pan, right up next to the other. This will help the biscuits rise up, rather than spreading out. You might need to do the above in batches.
  9. Place the cake pan on the arranged shelf in the oven. Bake until lightly browned, about 25 minutes.
  10. Brush the tops of the biscuits with some melted butter and pop back into the oven for another 5 minutes or so, until nicely browned.
  11. Turn the biscuits out onto a plate, and then invert them again so they are right side up. Pull or cut the biscuits apart and serve immediately with some butter and honey if you like.
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Comments (21)Post a Reply


  1. Best biscuits ever! I had struggled with trying to make biscuits for years and with Meredith’s recipe, I had success the first time. I was so proud, I took a picture of my pan of biscuits. Then every time I made them, I was so amazed I kept taking pictures of every batch. After 6 or so times, I finally stopped. I used White Lily flour and the idea to grate the butter is such a great tip.

  2. Thank you, thank you, thank you! This is the best biscuit recipe that I’ve ever found. All the others turn out like hockey pucks! Crisp outside / tender inside and very easy to do! Awesome!

  3. First time I made these has been a while back. As with any new recipe, it was a learning experience. My first batch wasn’t very pretty or evenly sized, but they were still yummy. The dough was very wet, as expected, and very sticky to handle to get coated with the plain flour. I should have used a larger pan to coat & roll in the flour. The next couple of times I made them, the process went much easier because I knew what to expect. It really is easy!

    Thanks for the recipe! The grated butter is genius 🙂


  4. These Buttermilk Biscuits looks delicious & actually easy to make However I would like a recipe for feeding only 2 people instead of a full household if possible! Don’t care for buttermilk, Is it possible to use Milk instead? Thanks for All you do. Big Fan & Miss seeing you on the Q. Best regards.

    1. Hi Becky. In order to make biscuits for just two people, you’d need to have a very small pan and just cut the recipe in a quarter. The pan is necessary to hold the biscuits up and force them to rise up instead of just spread out. If you have a small pan for just 2 or 4 biscuits, you could reduce the recipe and give it a go. If you don’t want to use buttermilk, you could use milk along with some lemon juice. The recipe needs an acid of some kind to help activate the learners in the batter. Hope that helps answer your questions.

    1. Hi Kim. It’s not ideal to refrigerate them before baking because once you’ve mixed the wet and dry ingredients together, the leavener in the self-rising flour are activated. Waiting to bake will prevent the biscuits from rising as high as they could. If you want to make ahead a little, I would mix the dry ingredients with the butter and refrigerate that. Then, add the buttermilk and shape them right before baking. Alternately, if it’s that fresh baked aroma and warmth you’re looking for, you could make bake them and leave them in the pan. Warm them for 10 minutes in the oven before breaking them apart and serving.

  5. I saw this video about a year ago. I’ve NEVER been able to make biscuits, which is quite embarrassing when you come from s long line of biscuit makers. I tried the recipe, followed the instructions to the letter…and successfully made homemade biscuits for the first time. Yes I cried. My family ate them and raved at the flavor! Never too old to learn. Thank you Meredith.


  6. Hands down, my family’s #1 favorite biscuit. This recipe works for sweet AND savory! I make enough so we can have with dinner and then too with whipped cream and strawberries for dessert!

    1. Hi Liza. I would bake them and freeze them once they have cooled completely. Then, just refresh them in the oven for 5 to 10 minutes and they’ll be delicious.

  7. I made these biscuits today today to go with instapot chiken pot pie instead of frozen or canned! They came out awesome. I’ve been trying to make my grandmother’s tea biscuits for years only rose big once, but I’m going to try this method with her recipe and see how it does!

    Thank you,

    John Nastu

  8. Thank you so much for the recipe and video. I only tried to make biscuits from scratch a coupe of times because they were like Hockey Pucks. These were scrumptious! Thank you again.


  9. I must have nearly 100 different biscuit recipes. This one looked so different I decided I had to try it. I’ll be 86 years old in two days and have been making biscuits for a lot of those years. This has to be the WINNER over all others. Thank you Bluejeanchef for it. I appreciate all your recipes.
    Best of Gods blessings to you.


  10. Thank you Meredith for this recipe! I’ve tried soooo many recipes and never have they turned out like these biscuits. Easy Recipe and a delightful outcome. So happy I finally have a biscuit recipe I know will turn out every time and so yummy to eat

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