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I LOVE a good biscuit, and these buttermilk biscuits that my mother-in-law makes are my favorite! When I want a good bread to go on the side and don’t have time for making rolls. They are light and flaky, but also moist. We love to make extras and put in the freezer or just have on hand to use for breakfast sandwiches.

Start by measuring the dry ingredients. Cut the butter or shortening into the dry ingredients using a fork or pastry cutter.

I love my pastry cutter. I used a fork for years, which is ridiculous because the pastry cutter is SO much better than a fork.

After it is well blended use a fork or your hand to create a well in the center. Then pour the buttermilk into the center.

Use a fork to slowly incorporate the dry flour crumble. When it is mostly combined, get your hands in there to squeeze and smoosh and toss till it is smooth.

Roll out on a dry, lightly floured surface. Do not roll too thin! Between 1/4-1/2 inch thick. Cut with a 3-inch biscuit cutter or use the rim of a glass. I highly recommend getting a set of biscuit cutters. I LOVE mine! The Demarle set I have is no longer for sale. This biscuit cutter set is similar.

Place in rows on a lightly oiled baking sheet, or silpat, about 1-inch apart. Brush the top of each biscuit with melted butter.

Bake at 450 degrees for 10 minutes or until golden brown on top. Cool before freezing or store in an airtight container or Ziploc bag.

Buttermilk Biscuits

Flaky, moist biscuits perfect for breakfast lunch or dinner to use for sandwiches or on the side with butter and jam.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Bread, Breakfast
Cuisine American
Servings 12 biscuits

Equipment

  • 1 3-inch biscuit cutter or glass rim
  • 1 Rolling Pin

Ingredients
  

  • 4 cups flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup shortening or butter, cold
  • cups buttermilk
  • 4 Tbsp melted butter for brushing on top, optional

Instructions
 

  • Preheat oven to 450°.
    Measure the dry ingredients into a medium sized bowl. Use a pastry cutter or fork to cut the butter or shortening into the dry ingredients.
  • Use a fork or your hands to make a well in the center of the dry ingredients. Pour the buttermilk into well.
  • Use a fork to slowly mix the dry ingredients into the butter milk. When it is mostly combined, I get my hands in there to squeeze, toss, mix and combine till it is a smooth, soft dough.
  • On a clean, dry surface, sprinkle a little flour then roll out the dough to ¼-½ inch thickness. Use a biscuit cutter or the rim of a glass to cut out biscuits. Place them on a lightly oiled baking sheet about 1-inch apart.
  • *The dough can be reworked. Roll up the scraps over and over till there is not enough left to cut anymore biscuits.
  • Brush the tops with melted butter. Bake at 450° for 10 minutes or until golden brown on top.
Keyword bread, breakfast