Buttermilk Biscuits

buttermilk biscuits

Buttermilk Biscuits

Recipe by Melissa Nicholson Course: Breads


Prep time


Cooking time



Buttermilk biscuits take my mind to simpler times when most foods were homemade and neighbors visited on the front porch. They are pretty simple to make for something that yields such beautiful results. I like to whip them up in the morning for a breakfast of butter and honey or jam on biscuits. Or even better, biscuits and gravy.


  • 2 cups all-purpose flour

  • 4 tsp. baking powder

  • 1/2 tsp. salt

  • 2/3 cup shortening

  • 3/4 cup buttermilk


  • Heat the oven to 425 degrees F
  • In a mixing bowl, whisk together the flour, baking powder, and salt.
  • Cut in shortening until crumbly. I like the crumbles to be larger than pea size. It adds to the flakiness.
  • Stir in buttermilk just until moist.
  • Knead until smooth. (you can do this using your Kitchen-Aid mixer or by hand)
  • Roll out on a floured surface to about 1/2 to 3/4 inch thick. It takes very little rolling. You want a thick and fluffy biscuit.
  • Cut biscuits with a round biscuit cutter, or use the rim of a glass if you don’t have a biscuit cutter.
  • Bake on parchment lined sheet for 10 – 12 minutes until lightly golden brown.


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Meet Melissa

Bourbon stole my heart a few years ago when I had several opportunities to write about it. Food stole my heart when I was lucky enough to be raised by a mom who managed to make nearly everything from scratch when we were growing up.