Buttermilk Biscuits

Cleaning out the fridge. One of the worst household chores, in my opinion. Who knows what slimy monstrous creatures you’ll find in the deep corners of the fridge? Sometimes I wonder why I even save food because I’m not a big fan of leftovers and half of it goes uneaten. I know it’s awful to waste food but for some reason when I smell the cold strange scent of a leftover meal I loose my appetite. Ah, first world problems…

Now that you’re thoroughly disgusted, let’s talk about these mouthwatering biscuits! You can have homemade biscuits on the table with dinner in 30 minutes, which I think is the best part of this recipe. If you have a food processor, you barely have to do any work. Who needs biscuit mix when they are this simple to make?

Recipe Rundown
Taste: Tangy and oh so buttery.
Texture: The best part! These biscuits are light, tender, crumbly, and crisp at the edges.
Ease: Ridiculously easy. Biscuits are perfect for when you want a homemade bread without the effort and time of using yeast.
Appearance: Okay, so biscuits aren’t going to win any beauty pageants but we all know they are delish.
Pros: Quick, easy, scrumptious. These are so adaptable, too. You could add fresh herbs for an earthy taste, cheddar cheese and green onion (and maybe some jalapeno) for some sharpness, the list goes on.
Cons: None!
Would I make this again? Yes!


Buttermilk Biscuits

If you don't have a food processor, you can use two knives or a pastry blender to cut the butter into the flour mixture.

Yield: 12 biscuits


1 cup all-purpose flour
1 cup plain cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cubed
3/4 cup cold buttermilk


Preheat the oven to 450°F.

Pulse the flours, baking powder, baking soda, sugar, and salt in the work bowl of a food processor to combine. Add cubed butter and process for 12 1-second pulses. Add the buttermilk and process until the dough comes together in moist clumps, about eight 1-second pulses.

Transfer the dough to a lightly floured work surface and shape into a rough ball, being careful not to overmix or handle too much. Cut the dough into quarters then divide each quarter into thirds. Quickly and gently shape each dough piece into a rough ball and place on an ungreased baking sheet. Make ahead: wrap the baking sheet in plastic wrap and refrigerate for up to 2 hours before baking.

Bake until light brown, about 10 to 12 minutes. Serve immediately.

Get my *Favorite Desserts* e-cookbook for free!

Don't miss a recipe! Sign up to get new posts delivered via email and receive a FREE E-COOKBOOK!

3 Responses to “Buttermilk Biscuits”

  1. #
    Lucy — October 16, 2012 at 3:34 am

    They look lovely and so simple!
    I added some sunflower seeds to mine so I could pack in more goodness!

  2. #
    Charlie Wilson — October 20, 2012 at 11:23 am

    I have not tried this recipe yet but I regularly make home made baking powder biscuits. I am sure that these will be very good biscuits. I usually mix my biscuit dough in a bowl by hand. I think the food processor is too time consuming and messy. I use cold vegetable shortening and sometimes add cold butter also. I start out mixing the shortening/butter into the flour with a table fork then finish up using my fingers until I get the right crumble look. I knead it about four times then form it into a ball. Then sometimes I roll it out with a rolling pin to 1/2 in or so, and some times I just pound it flat with my hands. Sometimes I make a egg and milk wash and paint the top of the biscuits which makes the tops come out a beautiful brown color. Then I cut out round biscuits with a cookie cutter and bake at 405 for 14 minuites. ( A hotter oven is ok too)
    I noticed that you put your biscuit dough in the fridge before baking. I try different recipes from time to time and I tried one where after adding the chortning/butter the dry mix is put back into the freezer for 15 mins or so, and I liked those biscuits very much. Sometimes I will make my biscuit dough a little wetter than normal by adding a little extra milk. I don’t use a cookie cutter on these because the dough is so soggy but they come out very light and fluffy. I have used the word “sometimes” several times because I don’t always follow the same recipe. There is no such thing as a bad biscuit. :) ( I have never reviewed or responded to a recipe or anything else before so this is my first).

  3. #
    Ariane Spayer — April 22, 2013 at 7:24 pm

    Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.^

    Have a look at the most current posting at our personal blog site

Leave a Comment