Tall and fluffy, light and airy, these Buttermilk Biscuits are peak brunch fare. Serve with with sausage gravy, with scrambled eggs and cheese, or with a slather of jam. There’s no wrong way to biscuit here.

Buttermilk biscuits on a baking rack.

We have options for biscuits around here: the 3-ingredient wonder biscuit (a tried and true family recipe for over 35 years), the basic biscuits made with heavy cream, and now the pinnacle of all biscuit creations: The buttermilk version.

I think options are important because not everyone has buttermilk or knows what it is. But if you do, here’s a great way to put it to use. And if you don’t, you can easily make buttermilk yourself, too.

I love all the biscuits on my site, but these are definitely my favorite. I hope you love them as much as I do.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Buttermilk Biscuits Recipe

Recipe ingredients

Labeled ingredients for buttermilk biscuits.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Buttermilk: To make your own buttermilk, in a small bowl, whisk 1 tablespoon lemon juice into 1 ¼ cups of milk. Let stand until slightly thickened, about 10 minutes.

Step-by-step instructions

  1. Adjust oven rack to middle position and preheat oven to 450 degrees. Line a baking sheet with parchment paper. In a food processor, pulse flour, sugar, baking powder, baking soda, salt, butter, and shortening in until mixture resembles coarse meal, about 15 pulses.
Making biscuit dough in a food processor.
  1. Transfer to large bowl. Stir in buttermilk until combined.
Biscuit dough after adding buttermilk.
  1. On a lightly floured counter, turn out dough. Knead until smooth, about 8 to 10 times. Pat dough into 9-inch circle, about ¾ inch thick (focus on the diameter first and the correct thickness will happen more naturally).
Biscuit dough patted in to a circle.
  1. Using 3-inch biscuit cutter dipped in flour, cut rounds of dough (do not twist cutter) and arrange on prepared baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits (you should have 8 biscuits total). 
Cutting out biscuits from a round of dough.
  1. Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Continue baking until golden brown, 12 to 15 minutes longer, then transfer to wire rack and let cool.
Buttermilk biscuits on a baking rack.

Recipe tips and variations

  • Yield: This recipe makes 8 tall, fluffy biscuits.
  • Storage: Biscuits can be stored in zipper-lock bag for up to 2 days.
  • Freezer: The biscuits can be wrapped in plastic and stored in a freezer-safe bag, labeled, and frozen for up to 2 months. Thaw at room temperature. To reheat, bake in a 350-degree oven for 5 to 7 minutes or until warmed through.
Buttermilk biscuits in a basket.

Recipe FAQs

What does buttermilk do to biscuits?

The acidity of buttermilk reacts with leavening agents (baking soda and/or baking powder) to get more rise from your dough. Regular milk or heavy cream doesn’t have the same effect, the biscuits won’t get as tall and fluffy.

Biscuits and Gravy

Southern Biscuits and Gravy is one of the best weekend brunch recipes ever. Who could resist flaky buttermilk biscuits topped with a rich creamy sausage gravy? Ask any diner what their best-seller menu item is,…

40 minutes
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Delicious ideas for biscuits

Buttermilk biscuits on a baking rack.

Buttermilk Biscuits

Tall and fluffy, light and airy, these Buttermilk Biscuits are peak brunch fare. Serve with with sausage gravy, with scrambled eggs and cheese, or with a slather of jam. There's no wrong way to biscuit here.
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 8 servings
Course Breakfast
Cuisine American
Calories 357

Ingredients 

  • 3 cups all-purpose flour (15 ounces)
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon Salt
  • 8 tablespoons unsalted butter cut into ½ inch pieces and chilled
  • 4 tablespoons vegetable shortening cut into ½ inch pieces and chilled
  • 1 ¼ cups buttermilk (see note 1)

Instructions 

  • Adjust oven rack to middle position and preheat oven to 450 degrees. Line a baking sheet with parchment paper.
  • In a food processor, pulse flour, sugar, baking powder, baking soda, salt, butter, and shortening in until mixture resembles coarse meal, about 15 pulses. Transfer to large bowl. Stir in buttermilk until combined.
  • On a lightly floured counter, turn out dough. Knead until smooth, about 8 to 10 times. Pat dough into 9-inch circle, about ¾ inch thick (focus on the diameter first and the correct thickness will happen more naturally).
  • Using 3-inch biscuit cutter dipped in flour, cut rounds of dough (do not twist cutter) and arrange on prepared baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits (you should have 8 biscuits total). 
  • Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Continue baking until golden brown, 12 to 15 minutes longer, then transfer to wire rack and let cool.

Recipe Video

Notes

  • Buttermilk: To make your own buttermilk, in a small bowl, whisk 1 tablespoon lemon juice into 1 ¼ cups of milk. Let stand until slightly thickened, about 10 minutes.
  • Yield: This recipe makes 8 tall, fluffy biscuits.
  • Storage: Biscuits can be stored in zipper-lock bag for up to 2 days.
  • Freezer: The biscuits can be wrapped in plastic and stored in a freezer-safe bag, labeled, and frozen for up to 2 months. Thaw at room temperature. To reheat, bake in a 350-degree oven for 5 to 7 minutes or until warmed through.

Nutrition

Serving: 1biscuitCalories: 357kcalCarbohydrates: 40gProtein: 6gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 34mgSodium: 560mgPotassium: 105mgFiber: 1gSugar: 3gVitamin A: 412IUCalcium: 142mgIron: 2mg
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