Buttermilk Biscuits

By Sharon

Sep 28
Buttermilk Biscuits fresh from the oven

Buttermilk Biscuits are a favorite in our house for breakfast or dinner. This quick buttermilk biscuit recipe comes together quickly to serve with eggs for breakfast. We like ours served with butter and honey.

For dinner you can cut them in larger circles and top a Shepherd’s Pie instead of using potatoes.


  • 2 12 cup
    2 12 cup
    591 ml*
    all-purpose flour
  • 1 tsp
    1 tsp
    1 tsp
  • 1 tbsp
    1 tbsp
    1 tbsp
    baking powder
  • 12 cup
    12 cup
    118 ml*
    unsalted buttercold
  • 1 cup
    1 cup
    237 ml*
Preheat oven to 400°F/200°C/Gas Mark 6.

Sift together the flour, salt and baking powder in a bowl.

Cut the butter in until mixture resembles coarse meal.

Add the buttermilk and stir until mixture forms a dough. Gather into a ball and transfer to a well-floured work surface. Knead lightly until it clings together. Do not overwork dough. Roll out or pat 3/4 inch thick. Cut into 2 inch circles.

Bake 12-15 minutes.