Buttermilk Biscuits I

Buttermilk Biscuits I


"This recipe was sent to me by a friend, the biscuits are delicious and very easy to make!"

Ingredients 25 m {{adjustedServings}} servings 271 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 661 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease two baking sheets.
  2. In a large mixing bowl, combine flour, sugar and baking powder; stir well. Cut in shortening until mixture resembles coarse cornmeal. Add 2 cups buttermilk and mix just to moisten.
  3. Roll out dough to 1 inch thick and cut into biscuits. Place biscuits on prepared baking sheets; brush tops with remaining 1/4 cup buttermilk.
  4. Bake in preheated oven for 15 minutes, or until golden.
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Reviews 129

  1. 161 Ratings

Evelyn in KC

These biscuits are quite good—light, fluffy, and tender—but just a smidge short of the biscuit nirvana I'm searching for. I will try making them again but topping them with butter. I do think that the people who rated this recipe poorly likely used all-purpose flour instead of self-rising flour; self-rising flour contains both baking powder and salt, and a biscuit without salt would truly be wretched. If you don't have self-rising flour (as I didn't), use four cups of all-purpose flour, two teaspoons of salt, and two teaspoons of baking powder (in addition to the tablespoon that's already called for).


I used to bake biscuits for a fast food restaurant and I have some tips for those of you that have never made biscuits or that are struggling to get them right. 1. Never over-work your dough. Mix it only as much as you absolutely have to or it will be tough. 2. Don't add too much flour! flour can be affected greatly by the humidity in the air so what works today may not work tomorrow. Biscuit dough should NOT be easy to work with, it will be pretty sticky. If you add enough flour so that it is easy to work with your biscuits will be dry. 3. Your shortening should be left in small chunks (about the size of a pea) so that your biscuits will be flaky. You can substitute a little butter for part of the shortening to give a richer flavor but your biscuits won't raise as well. 4. Roll your biscuits to at least 1/2 in thickness (or more) to have nice high biscuits. When you cut them push straight down and straight back up. Twisting the cutter will cause your biscuits to raise unevenly. This is a good biscuit recipe, flaky and delicious but I'm still looking for the perfect flavor.


Great biscuits - easy to make, fluffy, and delicious! I cut the recipe in half, upped the sugar to 1 Tbsp. and used butter flavored shortening. I let the dough set in the fridge for a couple of hours to ensure the biscuits would rise high. I rolled out the dough on a lightly floured surface, cut out the biscuits and placed them onto parchment paper to bake. Instead of buttermilk, I brushed the tops with melted butter. These smell great and taste even better. What's great is the leftovers are perfect with breakfast the next day!