Buttermilk Biscuits

With all the scariness of the Coronavirus going on, let’s all stay in and…bake. I had originally revamped much of this site to focus on meal prepping and while I hope to get back to that when the world turns right side up, what I think we all need now is a little more comfort and a little less rigidity. Let’s wake up, stretch, pour some coffee, and enjoy some fresh buttermilk biscuits before we read the news.

Where I live, we have a “stay-at-home” order and I have no desire to leave the house. AT.ALL. I realize I’ll have to venture out for necessary items like prescriptions and food but until then, I’m using up what I have on hand. I’ve seen so many delicious recipes online for breads and oh, yumm…. But yeast seems to be one of those things that’s hard to find now. What I do have on hand is buttermilk, left over from my Irish soda bread recipe.

This recipes is simple. All you need is flour, baking powder, baking soda, salt, butter, and buttermilk.

Make sure the butter and buttermilk are COLD. (the cold butter will melt inside the oven, creating steam and making the biscuits rise really well)

Sift the dry ingredients together, then add the butter and buttermilk straight from the fridge.

When you add in the butter and buttermilk, mix it enough just to incorporate the ingredients. Then fold just 3 or 4 times, flatten it with your hand, and use your biscuit cutter to cut them all the same size.

If you don’t have a biscuit cutter, a coffee mug works great.

NOTE: The recipe yields 6 biscuits. To double or triple the amount, just click the scale button in the recipe.

HINT: Flour the biscuit cutter and push straight down. Don’t twist the cutter into the dough. Twisting will cause the edges to seal and the biscuits will not rise as high.

HINT: If you like very tall, fluffy biscuits, arrange them on the baking sheet with their edges touching. If you prefer a more even, level biscuit, separate them.


Buttermilk Biscuits

  • Author: Kathleen
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 6 1x



2 cups all-purpose flour (plus more for kneading/cutting surface)
3 1/2  teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoons sugar
1 teaspoon salt
1 stick (8 tablespoons) cold, unsalted butter (cubed)
1 cup cold buttermilk (plus more for brushing)


Preheat the oven the 450 degrees.
Line a baking pan with parchment paper or silicone baking mat.
Sift the dry ingredients together.
Incorporate cold butter cubes and cold buttermilk.
Lightly flour working surface and knead/fold dough 3-4 times.
Flatten dough with your hands (or use a rolling pin) to 1/2″ 
Cut biscuits and arrange on baking sheet.
Bake 15-18 minutes, or until tops are golden.


Biscuits will stay fresh 1-2 days.  
To freeze, be sure biscuits are completely cool, then individually wrap with plastic wrap or aluminum foil, then seal in a freezer bag.  Frozen biscuits will keep in the freezer 1-2 months.

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