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Buttermilk Biscuits

Buttermilk Biscuits

There’s nothing like warm, homemade biscuits right out of the oven. It takes longer for the oven to heat up than it does to put this simple, healthy recipe together. My biscuits are lower in fat than any you can buy. I use the same biscuits for strawberry shortcake by adding a tablespoon of sugar to the dry ingredients. Biscuits really should be served immediately; otherwise, I split & freeze them. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Makes: about 10

Buttermilk Biscuits

Ingredients:

  • 1 3/4 cups all purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

  • 2 Tablespoons cold butter
  • 3/4 cup low fat buttermilk

Instructions:

  1. Preheat oven to 450° F. Line a baking sheet with parchment paper.
  2. Sift dry ingredients into a bowl.
  3. Cut butter into flour mixture using a pastry cutter or two knives until mixture resembles cornmeal. (it takes about a minute)
  4. Add buttermilk, stirring briefly with a fork until combined.
  5. Place dough on a floured surface and knead 8-10 times. (it’s easy with a scraper)
  6. Roll or pat dough about 3/4 to 1-inch thick.
  7. Using a 2-inch round cutter, cut biscuits – do not twist – cutting straight down, dipping cutter into flour each time.
  8. Re-roll remaining dough for extra biscuits.
  9. Place biscuits on baking sheet, well spaced, and brush tops with milk or buttermilk.
  10. Bake for 10-12 minutes until tops are golden. Serve right away.

No buttermilk? See Substitutions in my blog.

Buttermilk Biscuits

43 Comments on "Buttermilk Biscuits"

  1. Sarah Eberson

    I just discovered your presentations on UTube and was delighted to
    follow. It is so inspiring also the shortcut. May I say that I also find you
    most charming, which doesn’t spoil the presentation.

    I am looking forward to watch more of your programs.

    Thanking you.

    sarah e

  2. Miranda

    Dear Jenny,
    I live far away from the US and I just absolutely love buttermilk biscuits. But all other recipes got me cringe with the vast amount of butter in them. I was looking all over the place for a less butter recipe but no luck finding one. Until I stumbled upon your video on YouTube. I was a bit sceptical because I happened to make very good, flaky and flavorful biscuit yet I was afraid to eat them. So I tried your recipe yesterday, and promised myself to call you my goddess if this recipe a success. And it was! Same flaky, buttery, couldn’t stop eating just 1! So, now you’re officially my goddess! Thank you so much for the recipe, and I will be an avid maker on your other recipes.

  3. K&E

    What a lot of fun! My husband and I could not stop watching your how to videos. Your simple, no-fuss approach is exactly what we are looking for. We will be starting with the no knead bread recipe and then moving onto the buttermilk biscuit recipe. Thank you for making us want to bake again. You are a delight and we will revisit your website whenever we are looking for a recipe. Thank you so much Jenny.

  4. Batool

    Hi Jenny,
    I love your recipes! I was wondering how much sugar I should add to turn these lovelies into sweet strawberry scones?

  5. Sue

    I made these biscuits for the first time today and they were the best tasting and easiest recipe I’ve ever made! They are so flaky and tender and so delicious! I had to control myself as it would have been very easy to eat the entire batch instead of dinner! 😀 I had to wait to bake them in the oven until my main dish was done. The biscuits actually starting rising on the sheet pan before they got into the oven! This is now my #1 go-to recipe for buttermilk biscuits. 🙂

  6. Mayra

    I did not have buttermilk and what I did was to substitute buttermilk with 2% milk. I used 1 cup of milk and 1 stick of butter instead. The biscuits turn out flaky.

    🙂

    • Halle

      Actually, butter and milk isn’t buttermilk. Buttermilk is a mix of milk and lemon juice/vinegar.

      • Jenny

        Buttermilk is produced from cow’s milk combined with lactic acid bacteria, which creates the sour taste. Some people wanting a substitute for buttermilk use a combination of milk with lemon juice or vinegar.

  7. Boots

    I’ve tried several biscuit recipes the past few months and these are by for the best. I used Rumford reduced sodium baking powder. Wife and i both have high blood. Thank you so much Jenny…

  8. Komal

    For How many days we can preserve these biscuits ?

  9. Jensine29

    Hi Jenny can I use a mixer to do my biscuit, and Every recipe

    • Jenny

      I have only made biscuits the traditional way, which is to cut the butter into the flour using a pastry cutter or two knives and the result is excellent, but you can find recipes online that use an electric mixer.

  10. Kamella

    Love these!! I freeze a stick of butter and then grate it on a cheese grater to get the two tablespoons. Incorporates much easier with the flour. Just an idea…

  11. Frances

    Great biscuits and easy to make. The best of all is no shortening added.
    I use 3/4 of whole wheat pastry flour to blend in 1 cup all purpose….my boy like it plain. For guests and rest of the family members I add 1 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp dried pasley, and 1~1 1/4 cups Mexican blend cheese for breakfast quick bread…… Use a 1/4 measuring cup to lightly pack the dough and transfer to a baking sheet, gently press down to 1-inch thickness and bake at 450°F for 14 minutes or until golden brown on top. make 12 yummy biscuits.

  12. Chatong

    Can i use or mix whip cream instead of buttermilk?

  13. Cheri

    You can go to the baking isle of the store and by powered buttermilk blend. Use what you need per instructions and never have to worry the regular buttermilk will spoil before you use it all. I buy mine at Wal Mart. I don’t know if the name is Saco but it is a red, white and orange container with a chef on the front.
    Have fun!

    • Jenny

      That’a a great suggestion, thank you.

      • Jane

        I’m grateful for Cheri’s suggestion of using ‘powdered buttermilk’ as I had never heard of that before and it sounds perfect! 🙂

  14. Melissa

    I’m only 11 and my mom won’t drive me to the store to get buttermilk and I looked at your website and I only see a substitute for one cup of butter milk but I need 3/4 cup butter milk because that’s what it says in your recipe. So do I put 1 tablespoon of white distilled vinegar then fill it up to one cup THEN measure 3/4 of a cup of buttermilk from the mixture with one cup of milk and 1 tablespoon of vinegar.

    Sorry for asking so many questions, I’m FINALLY going to make your cinnamon roll recipe I’ve been wanting to do that for so long. I LOVE BAKING !!!!!

    • Jenny

      I love baking too! You can do this two ways: 1) Measure one cup of milk, add one tablespoon of vinegar and after you let it stand, stir it up and pour off 1/4 cup to keep for later. That will leave you 3/4 cup to use. 2) Measure 3/4 cup of milk and add 2 1/2 teaspoons of vinegar, which is pretty close to 3/4 of a tablespoon. Good luck. Let me know how the biscuits turn out. I still prefer baking with real buttermilk so I hope you can get some next time your mom goes to the store.

  15. Mel

    Could I please have a substitute for 3/4 cup of buttermilk

  16. Anita

    Above you said you can freeze the biscuts. Are they formed and frozen before they are baked or after baking?

    • Jenny

      I freeze mine after baking but you can also freeze them before baking. Frozen biscuits can go right from the freezer into the oven.

      • Brenda

        I love your receipts and videos. On the biscuits once frozen how long is the cooking time.

    • Anita

      Before they are baked.

  17. joline

    Hi, i didn’t use butter milk before, isn’t safety for baking? I have goggle many comments say 1 tbsp vinegar or lemon juice+ 1 cup milk, any kind of milk can? Or glucose work?

  18. Rob

    Jenny,
    I live outside the USA right now and cannot get buttermilk. What would work best for this recipe?

    Also I want to make about 60 of these and freeze them 2 days before baking them. Any suggestions?

    Your recipes are great, and so glad I can make some traditional Polish food for my kids just like my Grandma used too.

    • Jenny

      There is no perfect substitute for buttermilk because it’s the acid in buttermilk that makes biscuits light and tender. You can try combining yogurt with milk until it’s the same consistency of buttermilk. Use about 1/3 part yogurt to 2/3 part milk. Some say you can add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it stand for 5 minutes to mimic buttermilk but to me it does not quite measure up. As for freezing you can freeze biscuits to bake later. Once they are cut, place them on a sheet in the freezer and once frozen, place them in an air-tight freezer bag. You can bake them while still frozen but you may have to bake a minute or two longer.

  19. jose

    Hi i made this recipe and the biscuits were wonderful but when we started eating them they felt like they had dirt in them any suggestions what i did wrong ?

    • Jenny

      Sometimes biscuits develop tiny brown spots on the top and that might be what you’re tasting. These brown spots are usually caused by over-working the dough so make sure to knead it gently by hand only 8 or 10 turns. The less that biscuit dough is handled, the better. If it’s not the brown spots, I can’t imagine what would cause a grainy texture. There’s no ingredient I can think of that can create that. Be sure to start by sifting the dry ingredients together so they are well incorporated. Stir & knead the dough gently. If you have made no changes or substitutions and are following the recipe exactly, this really should not happen. Keep me posted.

  20. Bonnie

    You can make a buttermilk substitute for each cup of milk, remove one tablespoon and replace that tablespoon of milk with 1 Tablespoon white vinegar or lemon juice. For less than a cup then you would have to adjust that.

    • Jenny

      Bonnie, thanks for your comment. I’m familiar with adding an acid like vinegar or lemon juice to milk to make buttermilk but I don’t ever recommend it because it has never worked for me. I wish it did but I’ve tried it several times and the results never live up to real buttermilk. By the way, buttermilk can be frozen so that’s good to know…

  21. jessell

    I made the buttermilk biscuits and my daughter absolutely loves it!! She asks for them all the time!! //Thank you for sharing:-)

  22. Dorna

    Dear Jenny I made the buttermilk biscuits and found them dry when I make them again I will add a little more butter thanks.

  23. khabirah

    Just made these and they taste great!

  24. Deb

    You make all things cooking look effortless! You have a knack for placing the greatest cooking cowards at ease! Thank you.
    May I use very cold coconut oil in place of the butter?
    In order to use regular milk instead of buttermilk, what should I add/omit?
    Love love love your recipes,website,you tube channel!!

    • Jenny

      I am a big fan of buttermilk for baking for the light & tender results you get. I’m not sure you would get the same using milk but I see recipes online that do use milk…. and some that use coconut oil but I’m sorry I’m not able to tell you how to change my recipe quite that much. You could try just making those 2 substitutions with my recipe but you may have better luck looking for a different recipe that was created specifically for milk and coconut oil.

  25. Viesta

    I am going to use your biscuit recipe for Easter, *fingers crossed* wish me luck!

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