Total Time
Prep 10 mins
Cook 10 mins

This was inspired by PetitFour's Carolina's Buttermilk Biscuits #52198. I needed a make-ahead biscuit mix so I adapted this fabulous recipe to my needs. For fresh biscuit snobs, you will be amazed by PetitFour's biscuits. The texture, aroma, and flavor are amazing. Mine are in a lesser caste, but still (according to DH) quite tasty.

Ingredients Nutrition


  1. Mix all dry ingredients together.
  2. Store and label.
  3. Keep in cool, dark place.
  4. Will keep 2-3 months.
  5. To make:.
  6. Chop butter into dry ingredients until it resembles coarse bread crumbs.
  7. Beat egg with water.
  8. Combine dry and wet ingredients.
  9. Turn onto lightly floured surface and knead 5-6 times.
  10. Roll 1/2 inch thick and cut into two 5 inch diameter circles.
  11. Bake in preheated oven at 400°F for 10 minutes.
Most Helpful

Super easy and super good! I've been looking for a recipe that uses butter instead of shortening. This is now the house biscuit recipe! Like the other 2 chefs commenting, I used a blend of all-purpose flour and whole wheat pastry flour, a cup and a half of each. The biscuits are beautiful, nicely textured and yummy. Thanks for such a good recipe!

raisdbywolvz January 12, 2007

Easy recipe, the biscuits were very good and the directions were quite accurate. We used them for biscuits and gravy for breakfast and I used powdered buttermilk instead of regular powdered milk. I will be making these again.

richard.woodress October 12, 2009

Just made this recipe for the family breakfast and it enjoyed by all. Substituted 1 cup of whole wheat flour. Texture was great - even the kids loved them.

NoisyFridgeII April 02, 2006