Buttermilk Biscuits

4.5 (9 Reviews)
10 Biscuits
32 Minutes

Who doesn’t love freshly baked biscuits!? The only thing standing between you and these delicious biscuits are 5 ingredients and 1 bowl. They can be eaten on their own, slathered with butter or jam or used as a side for your breakfast, lunch or dinner.


They’re soft, fluffy, butter-y and super easy to bake! They also use simple ingredients so you can bake them anytime the craving strikes. No more running to the store to grab biscuits when you have this recipe on hand!


If you try them, let me know what you think. I would love to hear from you!


Buttermilk Biscuits

4.5 (9 Reviews)

Recipe details

  • 10 Biscuits
  • Prep time: 15 Minutes|Cook time: 17 Minutes|Total time: 32 Minutes

Ingredients


Instructions


Preheat oven to 425°F and line a baking sheet with parchment paper.
In a large mixing bowl, combine flour, sugar and baking powder. Whisk until mixed.
Grate the cold butter. (I use a cheese grater but you can also cut it into small cubes.) 
Add your cold grated butter to your flour mixture. Using your fingers or a pastry cutter, cut the butter into the flour mixture until it is the size of peas.
Add your buttermilk to the bowl and stir just until a dough forms.
Transfer dough to a lightly floured surface. Roll dough out to 3/4 inch thick. Use a 3 inch biscuit cutter to cut out your biscuits. Transfer biscuits to your prepared baking sheet.
Bake for 15- 17 minutes or until golden brown. Serve immediately.

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Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

4.5 (9 Reviews)

Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

4.5 (9 Reviews)
  • Irma
    Irma
    on Mar 31, 2021

    Very yummy in everybody tummy

    • Nancy Canup Gravitt
      Nancy Canup Gravitt
      8 days ago

      There are other flours that work well. White Lily is what my mother used and she wouldn’t use any other kind. I have used Martha White in a pinch, but of we are going to be somewhere that I can’t get my White Lily or Martha White I take my flour canister with me. I also freeze my flour at least 24 hours ahead of putting it in my flour canister. I keep an extra 5 lb bag in my freezer. We used to take our family on a skiing trip to Sugar Mtn., NC every year the week after Christmas. If you know anything about that area there are very few places close by to eat out especially breakfast and since my Mother ruined my family early on with making homemade biscuits and gravy every morning we would cook breakfast at the house or condo we rented.

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