the best buttermilk biscuits

The Best Buttermilk Biscuits!

There’s not much better on a Saturday morning than the BEST buttermilk biscuits! Top them with honey, jam, or my favorite, homemade sausage gravy!


  • 2 C. all purpose flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 4 Tbsp. soft butter
  • 3 Tbsp. shortening
  • 1 C. buttermilk-if you don’t have buttermilk, add 1 Tbsp. vinegar to 1 C. milk and let sit for 10 minutes


  1. Preheat oven to 450℉.
  2. With a pastry cutter or fork, combine all ingredients except buttermilk. The consistency will be crumbly, like sand.
  3. Slowly add in buttermilk ⅓ C. at a time until it’s your desired consistency. Stir with a pastry cutter or fork. I usually end up using slightly less than the full cup of buttermilk, but it changes every time I make them. You want it to not be too wet or too dry.
  4. On a lightly floured surface, pat the dough out flat with your hands to ½ inch thickness (the secret to the best biscuits is not rolling them out too thin, which is why I pat out the dough with my hands rather than using a rolling pin) Cut with a biscuit cutter (you could also use a glass or a jar ring).
  5. Place biscuits on an un-greased cookie sheet at least 1 inch apart.
  6. Bake for 10-12 minutes or until golden brown. Yields 8-2½ inch biscuits.

Here’s a link to my favorite biscuit cutters!


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