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Buttermilk Biscuits

What ever else is on your plate with a couple of buttermilk biscuits sitting up on the corner, you know it's going to be good.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12
Author www.sanpasqualskitchen.com


  • Makes 12 biscuits
  • 2 cups all-purpose flour Mama Smith would probably be using While Lily self-rising flour and omitting the following 3 ingredients
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 6 tbsp of cold butter Mama Smith would have used shortening
  • ¾ to 1 cup buttermilk


  • Preheat oven to 450º.
  • Sift together the flour, baking powder and soda, and salt.
  • Cut in the butter with a pastry blender or by hand until mixture resembles large bread crumbs.
  • Add buttermilk and gently mix until all ingredients come together.
  • Form dough into a ball (it should be a little sticky at the point) and placed on a lightly floured surface.
  • Flour your hands and begin to knead the dough gently, folding the dough over and over. Add more flour as needed to keep from sticking. You can also do this in the bowl if you want.
  • With a lightly floured surface underneath begin to pat out the dough until it is about and ½ to ¾ inches thick.
  • Cut out biscuits with a 2” biscuit cutter or a glass.
  • Reroll scraps and cut out the rest.
  • Place biscuits on a baking sheet about an inch apart and bake for 12 minutes.