Buttermilk Biscuits

Buttermilk Biscuits

(16 servings)    Printable Version
  • 2 and 1/2 teaspoons baking powder
  • 3/4 to 1 cup buttermilk
  • 1/2 stick real butter or 1/4 cup shortening
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 Tablespoons sugar - optional
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 is May 14th.


Happy National Buttermilk Biscuit Day!


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.

Comments About This Recipe
What do you think of Buttermilk Biscuits?
Overall Average Rating = 5 (out of 5)
Based on 4 votes.


From Another Way
Rating (out of 5):  

Instead of using buttermilk, I use powdered buttermilk solids and skimmed milk . I pat them out thicker than you do and leave the dough rather sticky and bake at around 375 for a little longer so that they are done in the middle and not dry. Brush with plenty of butter-cut-put more butter in.

Comment submitted: 2/18/2018 (#20529)



From Bryce S.
Rating (out of 5):  

The best biscuit I ever ate. By Bryce Scott.

Comment submitted: 4/11/2014 (#18536)



From micloza
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
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)





Comment On This Recipe:

Enter Your Review or Comments Here:



Rate This Recipe:


Rotten Pretty Bad Okay Very Good Awesome

I Prefer Not To Rate This Recipe


Security Question:
Please type the name of the cereal below.

Please type the name of this cereal in the space to the right

Please enter the name of the cereal to the left:








See All 436 Recipes For Baked Goods


Connect With Mr Breakfast:

Mr Breakfast At FaceBook
Mr Breakfast On Twitter
Mr Breakfast On Pinterest