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There are few things as delicious as a perfectly golden, salty, buttery, slightly crisp-on-the-outside-soft-in-the-middle, warm buttermilk biscuit fresh from the oven. I have been making biscuits for as long as I can remember, starting with the ultra traditional Betty Crocker Baking Powder Biscuits that were found in my mother’s original Betty Crocker cookbook. Don’t all of our mothers have that one? The one with the red cover, that has been so well loved and used over the years that the binding has split and the book is actually in two to three pieces, the pages are falling out and can be used as bookmarks, and there are remnants of flour and butter within the pages?

Tried and true and always good.

As much as I loved those biscuits,  it took me forever to figure out what made the restaurant biscuits taste so different. Not better. Just richer.


There are so many great recipes out in the world, and I have probably tried at least 87 of them. I easily could eat biscuits with butter and honey every day. I love them for breakfast, and I really love them next to a bowl of warm beef stew to sop up all the beefy goodness. Yum.

It must be lunchtime.

I have passed along this biscuit love to Clara. Nearly every Sunday, I find an excuse to whip up a batch. The recipe I have adopted as my own is the culmination of several, plus a few additions to make it work for our family. Clara is now getting to the point that she knows to pull out the pastry cutter, a butter knife, the measuring cups and a mixing bowl without me even asking.

Well trained.

This is Sous Chef Training: 101. I am proud to say that my 3 year old girl can {messily} cut up the butter into the flour, and also knows that we use the butter knife to clean off the cutter when the butter clumps up onto it.

I have also trained her well about one important step. Tasting the biscuit dough. I know, I know. Raw flour is terrible. But it tastes good. And I’m going to keep doing it!

To make your own batch of delicious buttermilk biscuits, you’ll need flour, baking powder, baking soda, salt, cold butter and buttermilk. That’s it! Easy-peasy.

Begin by mixing your dry ingredients together. Once they are incorporated, you will want to dice up your cold butter and use your pastry cutter (or fingers) to break up the chunks until the butter pieces are about the size of small peas. Add in your buttermilk, though I always err on the side of not quite enough to begin with. You can always add more moisture, but it’s awfully hard to take it away!

You’ll want to make sure you stir ONLY until it is just combined. If you over-stir, your biscuits may become tough. Fairly quickly, you will know whether more buttermilk needs to be added.

There are two trains of thought with biscuits: rolled and drop. This recipe works for either, depending on your preference. If you want them rolled/shaped, flour the countertop and drop the sticky dough onto it, adding a touch more flour to the top of the dough. This will prevent the rolling pin from sticking. Roll until the dough is about 1 inch thick and either cut with a knife or use biscuit cutters to your desired shapes. If you are choosing to do drop biscuits, simply take a spoonful and drop onto the baking sheet.

I use silicon baking mats like this one and they have seriously changed the way I bake. I love them so much. Cleanup is a breeze now.

The last step is to brush an additional bit of buttermilk on the top of the biscuits. It enhances and gives a nice shine to those biscuits. Bake them in a preheated oven (400*) for about 15 minutes, or until golden brown on the top and bottom.

If you’re like me, you’ll split one in half the second you pull it from the oven, and likely it will break apart because it’s so hot. But you won’t care. And you’ll add some butter, wait a nano-second for it to soften on the hot biscuit, then pop it in your mouth.


Buttery Buttermilk Biscuits
Yields 12
A buttery, light, crispy, but soft biscuit ready to sop up some soup, get piled with some sausage gravy, or smothered in honey and butter.
Prep Time
15 min
Total Time
35 min
Prep Time
15 min
Total Time
35 min
  1. 3 cups all purpose flour
  2. 1.5 tsp salt
  3. 3 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1.5 sticks of cold butter
  6. 1 3/4 c buttermilk
  7. 2-3 tbsp buttermilk for finishing
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  1. Preheat the oven to 425.
  2. Mix dry ingredients into a bowl: flour, salt, baking powder, and baking soda. Stir until combined. Dice up cold butter and, using either a pastry cutter or your fingers, break up the butter until roughly the size of small peas. Pour 1 1/2 cups of the buttermilk into the flour mixture, lightly stirring. Continue to add the remaining 1/4 cup of buttermilk to help the dough come together, but only just. Do not over mix. If cutting them out, lay the dough on a floured counter-top and flatten to about 1 inch thick. Cut into desired shapes and place on baking sheet. If doing drop biscuits, simply place spoonfuls of dough onto the baking sheet. Brush the top of the dough with buttermilk and place the baking sheet into the oven.
  3. Bake until golden brown on top, and golden brown on the bottom, about 15 minutes.
  1. These biscuits are great as a side to a savory meal, or on their own with fresh homemade jam or butter and honey.
Wanderstead Wife http://www.wandersteadwife.com/

Author: Erin

I'm doing what I can to provide the best life I can for my family. I love cooking & baking, homestead arts, DIY, and gardening {as well as coming up with projects for Mr. Wanderstead Husband!!}...but I love to explore the world around us too! We will figure out how to do it, and eat well while trying.

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5 thoughts on “Buttery Buttermilk Biscuits

  1. I HAVE that cookbook! And it looks exactly the way you described it! I’ve had it since january of 1973 and it has always been my go to cookbook!
    And I like your ideas about the buttermilk part – I;ve pinned this recipe and will look for a time when I can try it out!
    Your next recipe assignment? Perfect an orange chocolate chip scone recipe for Meg and me! The Cookie Company changed ownership and the new owners dropped out favorite item! WAAAA!

    Posted on May 2, 2017 at 2:57 am
    1. I hope you love it! And yum!! That sounds like an excellent assignment to me! I’m on it 🙂

      Posted on May 2, 2017 at 3:11 am
  2. I never buy buttermilk, but this sounds so good! Is there anything I can use as a replacement for buttermilk if I don’t want to buy it?

    Posted on May 2, 2017 at 3:39 am
    1. If you choose to replace it with milk (which you can do) you’ll end up with a more traditional baking powder biscuit taste – which is good too! However, buttermilk stays good for a loooooooong time. Way past the expiration date. You could also freeze the excess for future use!

      Posted on May 2, 2017 at 3:42 am
  3. It is yummy ! i would like to try this dish adding other ingredients.

    Posted on May 2, 2017 at 6:01 am