Total Time
Prep 15 mins
Cook 30 mins

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Line large cookie sheet with parchment.
  3. Sift dry ingredients into a large bowl.
  4. Cut in butter using pastry blender or fingers until mixture resembles fine meal.
  5. Beat buttermilk and egg in a small bowl to blend; add to dry ingredients and mix until just combined – do not overmix.
  6. Roll dough out on lightly-floured surface to 1 inch thick round.
  7. Cut out biscuits using floured 2-inch cutter.
  8. Gather and re-roll scraps; cut out additional rounds.
  9. Transfer to cookie sheet, spacing 1 inch apart.
  10. Bake until golden-brown, 25-30 minutes.
  11. Cool biscuits slightly before serving with lots of butter.
Most Helpful

5 5

Great biscuits! they went really well with your Goulash; I used Splenda instead of sugar, it worked very well.Beautiful high risin golden biscuits, but I only baked them for about 20 minutes. Will be making them again, thanks for sharing.

3 5

Good biscuits, but kind of "eggy" texture. Not as flaky as many of the other recipes I have tried.

5 5

Great Biscuits Evelyn. We really enjoyed these delicious, tender buttermilk biscuits. They were light, fluffy and incredible tasting. I served them with a spicy bean casserole, we couldn't have asked for a better meal. Thank you so much for sharing. I will be making these again often...Kudos...Kato :)