Buttermilk Biscuits

Buttermilk Biscuits

Growing up, we spent the holidays at my grandmother Jeannie’s house. Jeannie made a lot of good food. 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 buttermilk biscuits with lunch or dinner, they’re perfect for breakfast, too! Top with honey or jam and a little more butter; 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 CasseroleEasy Egg CupsCoffee Cake, or Sausage & Egg Casserole.

Buttermilk Biscuits


  • 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 cold unsalted butter, cut into 8 pieces
  • 3/4 cup cold buttermilk


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


  1. Heat the oven to 350°F. Line baking sheet with parchment.
  2. Put flour, sugar, baking powder, salt, and baking soda in the bowl of a food processor; pulse processor a few times to mix. Add butter; pulse just until combined. Add buttermilk and pulse again just until combined; do not overmix.
  3. Dump the dough onto a lightly-floured surface. Press the dough into a 1-inch-thick rectangle. Fold dough in half, and then gently press dough back into a 1-inch-thick rectangle. Repeat two more times, sprinkling flour on the dough or rolling surface if needed.
  4. 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.
  5. Bake for 18 to 20 minutes, or until biscuit tops are golden brown. Place biscuits on a wire rack and cool for a few minutes. Serve warm with butter and honey or jam. Or make them into breakfast sandwiches with sausage, egg and cheese!

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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.

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