Best-Ever Buttermilk Biscuits

Total Time
Prep 0 mins
Cook 10 mins

Nice, big, soft and tender biscuits. Can be used for biscuits and gravy, Chicken and biscuit or just jelly or butter.

Ingredients Nutrition


  1. In a medium mixing bowl combine flour, baking powder, sugar, cream of tartar, salt and baking soda.
  2. Using pastry blender, cut in shortening until mixture resembles coarse crumbs.
  3. Making a well in the center of dry mixture. Add buttermilk all at once to dry mixture.
  4. Using a fork, stir just until moistened.
  5. Turn dough out onto lightly floured surface. Quickly knead dough by folding and gently pressing 10 to 12 strokes or until dough is nearly smooth.
  6. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch biscuit cutter, dipping the cutter into flour between cuts.
  7. Place biscuits 1 inch apart on an ungreased baking sheet.
  8. Bake 450°F oven for 10 to 12 minutes or until golden.


Most Helpful

Made this morning for dh valentine breakfast. I grabbed a couple on my way out. Very good. I'm always trying out new biscuit recipes. This one fits the bill. Thanks!

vlynn February 14, 2007

I read all the reviews and followed a couple of other reviewers advice. I didn't add the sugar, upped the salt to 1/2 tsp, lowered the shortening to 1/4 cup and added 3 tbsp unsalted butter, and cut the fat in with the food processor. BUT it didn't rise as much as i would have liked and lacked a bit of flavor. I think next time i'll just do all butter. But overall the texture was great, light and flaky.

Nika The Mad Baker October 23, 2011

Finally, I have found the perfect recipe for buttermilk biscuits! I have tried so many recipe's over the years I have lost count, and I never found one that fit the bill for both my husband's tastes and mine. This one FINALLY ended my search. The first time I made these I was trying super hard not to make them to tough, so I did not knead the dough any after I mixed it, just patted out and cut. As a result my biscuits were a little crumbly, which my husband did not like. I loved the flavor of these biscuits so much though that I had to try again. Next time I kneaded 5-6 times before patting out and instead of 1/2 cup shortening I used 1/4 cup shortening and 3 Tbsp. butter. They came out perfect, and have every time since. I have made them about a dozen times. I have also made double batches and frozen the extra biscuits. When I cook them from frozen I just bake at 375 until golden brown and they come out perfect every time. Thank you so much for the recipe!

Q Horse Mama October 10, 2011

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