In a large bowl, sift all dry ingredients (including sugar if using) together. Cut butter or shortening into the flour with finger tips until the consistency is like tiny peas.

Blend buttermilk a little at a time until all flour is moist and the dough can be gathered in the center of the bowl.

Turn onto a floured surface and kneed lightly until the dough is easy to work with and not sticky. Roll out and cut biscuits to your favorite size - 3/4-inch thick.

Bake at 450 degrees until golden brown - about 12 to 14 minutes. Paint with melted butter and serve hot.

Note From Mr Breakfast:
When I tried this recipe, I included the optional sugar, used butter instead of shortening and used 2 teaspoons baking powder and 1/2 teaspoon baking soda instead of 2 and 1/2 teaspoons baking powder. The biscuits turned out great!

While every day is a good day for buttermilk biscuits, there's only one National Buttermilk Biscuit Day and that May 14th.





For a more in-depth look at this recipe, see my article called How To Make Buttermilk Biscuits.


A basic biscuit recipe that adds a homespun goodness to any breakfast. Very good with a sausage patty for a simple breakfast sandwich.

Mr Breakfast would like to thank Saunny for this recipe.

Recipe number 941. Submitted 4/4/2003.

Overall Average Rating = 5 (out of 5)

Based on 2 votes.

From micloza

Recipe Rating (out of 5):

Loved them!! Added the optional sugar, and used baking soda instead of baking powder. They tasted delicious! But since I have no experience, they didn't look like the picture. Mine had a smooth surface. How do you make it bumpy?

Comment submitted: 4/16/2013 (#15673)



From aayi

Worked good for me. I added just two teaspoons of sugar based on the note from Dan. It took about 20 minutes for them to be done.

Comment submitted: 6/5/2012 (#14039)



From Dan

Traditional Biscuits should have a little sugar in them. If you are using vegetable shortening or lard (lard is the prefered method but is not great for you) then sugar is a must because it cuts down on the greasy flavor you sometimes get.

Comment submitted: 6/17/2007 (#3031)



From heater2012

Recipe Rating (out of 5):

Yum! They were awsome! Try subsititing baking powder with baking soda! It make them crispy and fluffy!

Comment submitted: 12/9/2006 (#912)

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