The Perfect Buttermilk Biscuit!

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The Perfect Buttermilk Biscuit!

This recipe is simple, but very good. There’s not much better for breakfast than a really good biscuit!

  • Prep Time: 1 hours
  • Cook Time: 20 mins
  • Servings: 7


  • 2 cup(s) all-purpose flour
  • 2 tsp(s) baking powder
  • 1/2 tsp(s) baking soda
  • 1 tsp(s) salt
  • 1 tbsp(s) sugar
  • 5 tbsp(s) very cold unsalted butter, cut into small pieces
  • 3/4 cup(s) whole buttermilk

Tips and Suggestions

Add grated cheddar cheese just like those tasty Red Lobster Cheese Biscuits


Set oven temp: 450 degrees

Step 1: Mix all dry ingredients together in a medium bowl: flour, baking powder, baking soda, salt and sugar.

Step 2: Drop into the dry ingredients five to six tablespoons very cold butter, cut into small pieces. Cut the butter into the mixture with a pastry knife. Do this quickly so as not to let the butter soften too much. If you want flaky biscuits, cut the butter in two parts until you have larger pea-size chunks and some that looks like cornmeal. You can cut it all in at once until it is all uniformly cornmeal. This will give you a fluffy texture.

Step 3: Pour ¾ to one cup low-fat cultured buttermilk into the mix. Quickly bring together the buttermilk and the dry ingredients with a spoon until it is just mixed. Don't work it too much or you will have tough biscuits. You will want a slightly sticky dough. Bring the dough together and drop the dough onto your work surface that has been lightly dusted with flour. This will prevent the dough from sticking to the surface.

Step 4: Gently gather your dough, pressing it out flat and folding it in half, turning it a quarter turn, gently pressing it together again. Do this three or four times. Press or roll it until it is about ¾ of an inch thick. Using a cookie or biscuit cutter (I use a water glass that is about the size I want the biscuit to be) dipped in flour, cut out your biscuits, laying them on an ungreased baking sheet at least one inch apart. The small scraps left over can be gently pushed together and another biscuit made (it's never as tender as the others, but I hate to waste). If you don't have a cutter or glass the size you want, you can always roll the dough out to a rectangle the same thickness and using a pizza cutter, cut squares the size you want. You can brush the tops with melted butter or milk to give you nice brown tops.

Step 5: Chuck them into your pre-heated 450-degree oven for 10 to 14 minutes. Check them at ten minutes to be safe and keep an eye on them. They can turn from almost done to "oops!" in a blink!

Final tips, thoughts, serving suggestions: Put your little gems into an oven-proof bowl lined with a tea-towel in a warm oven if you can't serve them immediately. Save the leftovers when they have totally cooled in a re-closeable baggie for a biscuit and egg sandwich tomorrow! Throw them into a toaster oven to bring back the crunch. Enjoy!

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