Marie Saba

From My Kitchen To Yours

Buttermilk Biscuits

These Buttermilk Biscuits are a family favorite! Growing up, we spent the holidays at my grandmother house. No matter what was on the menu, we could always count on her legendary buttermilk biscuits. They were passed—warm—in a little woven basket lined with a clean dish towel.

Although we usually enjoyed the biscuits with lunch or dinner, they’re perfect for breakfast, too! Top with honey or jam and they’ll absolutely melt in your mouth. For something more substantial, make a hearty breakfast sandwich with sausage, egg and cheese!

Looking for some more easy breakfast ideas? Try our French Toast Casserole, Easy Egg Cups, Coffee Cake, or Sausage & Egg Casserole.

Buttermilk Biscuits

Ingredients

1 3/4 cups all-purpose flour; plus more for shaping the dough
1 tablespoon white granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons frozen unsalted butter
3/4 cup cold buttermilk

For serving: extra butter with honey or jam, or sausage, egg and cheese

Instructions

Heat the oven to 375°F. Line baking sheet with parchment.
Put flour, sugar, baking powder, baking soda and salt in a bowl. Mix to combine.
Using a hand- or box-grater, grate frozen butter. Add butter to flour mixture and toss to combine. Add buttermilk and mix gently just until the dough comes together; do not overmix.
Dump dough onto a lightly-floured surface and press into a 1-inch-thick rectangle. Fold dough in thirds (like you would fold a letter), and then gently press dough back into a 1-inch-thick rectangle. Repeat three more times, sprinkling flour on the dough or rolling surface if needed.
Using a rolling pin (or just your hands again!), roll or press the dough until it is about 1-inch thick. Dip a 2-inch round biscuit cutter in flour and cut out biscuits (press straight down and lift straight up; don’t twist), dipping the cutter in flour between each cut. Place biscuits on prepared baking sheet about ½-inch apart. Gather together scraps of dough, roll out again, and cut more biscuits.
Bake for 18 to 20 minutes, or until biscuit tops and bottoms are golden brown. Serve warm with butter and honey or jam. Or make them into breakfast sandwiches with sausage, egg and cheese!

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Welcome!

Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author.

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!

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2 Responses

Kenneth stephenson says:

October 30, 2025 at 10:05 pm

Made your lemon crème pi. DELICIOUS. First crème pie I ever had hold up .Good to the last slice

Reply
1. Marie Saba says:
  
  November 13, 2025 at 4:15 pm
  
  Hi! Wonderful to hear! I’m so glad you enjoyed the pie! Stay tuned for more new recipes soon, Marie
  
  Reply