Best Buttermilk Biscuits Recipe -
Best Buttermilk Biscuits Recipe
  • READY IN 55 mins

Best Buttermilk Biscuits

Recipe by  

"This recipe makes fluffy, light, and tasty biscuits."

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Ingredients Edit and Save

Original recipe makes 1 dozen biscuits Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    55 mins


  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
  3. Cut biscuits out with biscuit cutter and transfer to a baking sheet.
  4. Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Apr 05, 2013

I don't make biscuits often, tho' curiously I've made them twice this week. Both these and Kentucky Biscuits, also from this site, were winners. Tender, fluffy and light, these are equally as good warm with butter as they are without. This recipe, unlike the other, did not call for any sugar - I didn't miss it, so why add it? Rather than shortening I used cold butter from the fridge and grated it into the flour with a box grater. That made quick work of blending it! I do have self-rising flour, but I was too lazy to dig it out from the pantry. A cup of all-purpose flour mixed with 1-1/2 tsp. baking powder and 1/4 tsp. salt did the trick. I did NOT knead for two minutes - just a few turns is what I did, because I did not want to overwork the dough. I swear, THAT and buttermilk, are the secrets to a fine biscuit! Once again, I regrettably only made a half recipe. Thankfully, another half recipe can be mixed up in a jiffy! Note: I was also too lazy to dig out my rolling pin and roll them out. Patting the dough out with my fingers seemed to work just fine.

Most Helpful Critical Review
Nov 22, 2014

'Made these & "Buttermilk Biscuits I". I liked the other ones better. These were okay, but need some tweaking to be better than that. The flour, shortening, buttermilk ratio seemed near perfect. Often, much more flour is required than the recipe states; but not this one. Nice change. These have a beautiful golden finish, btw.

Feb 05, 2013

I brushed each biscuit with melted butter before baking them in the oven. One of the BEST biscuits I've ever made. Light, fluffy and absolutely delicious. We ate every single one of them.

Feb 09, 2013

For only four ingredients, these are terrific! I probably should've made them a little bigger, but they rolled out perfectly, and the dough was very easy to work with. They have a little crispiness on the outside, but the insides are like little soft pillows of goodness. Thanks for this easy recipe!

Mar 01, 2013

These were very good! Super simple to make, rose beautifully and tasted great (mine were kinda ugly looking, but it didn't matter, lol). My only thing is that I think they could use a bit of salt, but that's my personal preference. I made my own self-rising flour and buttermilk, and that worked out nicely. I would def make these again! Thanks for sharing. :)

Feb 16, 2013

I've been using this site for many years without registering; I registered JUST to review these biscuits. They are fantastic! Followed recipe exactly 3 times so far and they come perfect every time. Thanks for submitting this.

Apr 16, 2014

I substitute butter for shortening. I've gotten many rave requests for the recipe.

Aug 21, 2013

Absolutely the best recipe for good ol' Southern buttermilk biscuits. I only knead the dough for about 30 seconds or so, though. I'm always wary of overworking it. These turn out perfectly fluffy, with exactly the right texture and flavor. Even my husband (who fancies himself quite the biscuit connoisseur) says they are amazing. Try this recipe- you won't be disappointed!


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  • Calories
  • 170 kcal
  • 9%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 345 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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