Homemade Buttermilk Biscuits

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Hi familia! I am here back to back with another delicious recipe. This one pairs beautifully with my previous butternut squash chili.

I don’t know about you, but I am a sucker for a good buttermilk biscuit and I think I have a great version that is quick and super easy to make. These are full proof and my family enjoys them every time I make them. They are perfect for any meal of the day and come together so quickly so you can easily incorporate them with your meals even if it is last minute.

As always the video for this recipe is at the end of the blog post. 

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Some items you need for this recipe are: 

For this I use unbleached all purpose flour, 2 cups. 

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1/2 Tsp of Salt and 1/2 Tsp of Baking Soda. 

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I add 1 TBSP of sugar and 1 TBSP of Baking Powder. 

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I whisk all of those dry ingredients together and then I add 1 cup of cold buttermilk (you can definitely substitute this for one cup of milk and 1 TSP of white vinegar if you don’t have buttermilk, but in my honest opinion, it just won’t taste as rich). 

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This next step can be done one of two ways. Usually I add 7 tbsps of cold SALTED butter and I grate it over the top of the flour. 

When I have butter flavored vegetable shortening on hand, I use 4 tbsps of that with 3 tbsps of salted butter. The salted butter here is key regardless which method you go with. 

Honestly, it’s all up to what you prefer. Either way tastes amazing. 

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Next I combine everything. For the biscuit forms, I love this cutting set as it allows me to make different sizes for different occasions. 

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I like to spread my dough on a cutting board and since it can be pretty sticky at first, I like to use a dough cutter to help knead the dough. It also helps me scrape the dough that sticks onto the cutting board or countertop.  

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I try not to over work the dough. I leave it kind of rustic, and I pat it down to about 1/2 inch to 3/4 inch thick before cutting the biscuits. 

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This dough makes 10 good size biscuits. 

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The last one may look a little janky cause it needs to be formed mostly by hand, but it’s still tasty nonetheless. 

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I place these on a cookie sheet and in the oven at 425 degrees for 8-10 minutes. The time you leave them depends on your oven and on how golden you like them. 

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This time they came out nice and golden. This is a new oven to me so I am still getting used to how it cooks. 

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I let them cool for a few minutes before serving them, but honestly these don’t last much time once they are out. 

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They have a great exterior with a slight crunch on top and a soft buttery inside. The salted butter gives them just the perfect amount of saltiness that pairs great with any soup or chili. You can eat them like just like this or you can add even more butter or jelly as well and eat them on their own. 

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%name Homemade Buttermilk Biscuits

Homemade Buttermilk Biscuit

Prep Time 15 minutes
Servings 10 Biscuits


  • 1 cookie sheet
  • 1 biscuit cutter
  • 1 dough scraper
  • 1 large bowl


  • 2 cups Unbleached All Purpose Flour
  • 1/2 Tsp Salt
  • 1/2 Tsp Baking Soda
  • 1 Tbsp Sugar
  • 1 Tbsp Baking Powder
  • 1 Cup Cold Buttermilk
  • 7 Tbsps Cold Salted Butter (or 4 Tbsps of Butter Flavored Vegetable Shortening and 3 Tbsps of Salted Butter)


  • Set your oven to 425 degrees.
  • Combine all of the dry ingredients in a large bowl.
  • Pour the buttermilk.
  • Grate the cold butter over the dry ingredients.
  • Mix everything together. Combine just enough to get all the dough combined, but keep it rather rustic (don't over mix).
  • Cut the biscuits with a cutter.
  • Place on a large baking sheets.
  • Put in oven for 8-10 minutes.
  • Let cool for a couple of minutes and enjoy!

Watch this recipe come to life here. 


Know anyone that would enjoy this recipe, please share!

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 I hope you enjoy these with your family and I will see you very soon! 

Until then… adios! Yami Signature 300x161 Homemade Buttermilk Biscuits

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