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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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 357kcal


  • 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 1/2 inch pieces and chilled
  • 4 tablespoons vegetable shortening cut into 1/2 inch pieces and chilled
  • 1 1/4 cups buttermilk (see note 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. 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 3/4 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.



  • Buttermilk: To make your own buttermilk, in a small bowl, whisk 1 tablespoon lemon juice into 1 1/4 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.


Serving: 1biscuit | Calories: 357kcal | Carbohydrates: 40g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 560mg | Potassium: 105mg | Fiber: 1g | Sugar: 3g | Vitamin A: 412IU | Calcium: 142mg | Iron: 2mg