The Best Buttermilk Biscuits Recipe You’ll Ever Make

January 23, 2019Holly Sosa

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LoveWhatsReal #CollectiveBias

In the little bio to the right of this post, you’ll see that I proudly boast that food is my love language. And it’s truer than true. Feeding people is how I love them and working in the kitchen, I put a little of my heart into everything I make. It started in my grandmother’s kitchen, where she’d let me choose an apron and help her to bake cookies, or start a pot roast. In her kitchen, I felt loved and deeply connected to her. Food was her love language too, I think. Now that I’m a mother, having my children in the kitchen with me is a way to create something together with them. Teaching them to cook will serve them later in life, but it’s also my way of creating that same feeling of love and connection that my grandmother gave me in her kitchen all those years ago.

One of the recipes my kiddos help with are these simple Buttermilk Biscuits. It’s a recipe that is easy to prepare and tastes delicious. Plus, a good biscuit recipe is always something you should have on hand. They add a little extra comfort to any meal. Breakfast? These biscuits are perfect for biscuits and gravy. Lunch? Warm up some left over soup and have one of these biscuits with it! Dinner? These biscuits make the perfect little side to mop up any leftover morsels on your plate.

When I’m cooking with my littler kiddos, I try to get all the ingredients out and pre-measured ahead of time. My older ones can measure, but it helps to be a little more prepared with smaller children.

To start, we add two cups of flour, some baking powder, and kosher salt to a bowl and whisk it all together.

Then we cut in some vegetable shortening using two butter knives until the dough forms pea sized crumbles.

In a measuring cup, we add half a cup of buttermilk with a quarter cup of whole milk. Now, you can use either or in this recipe, but we love this ratio. It’s created the perfect Buttermilk Biscuit.

We add our milk mixture to the bowl of our flour crumbs and gently stir it together until just combined.

Next, we spread our dough over our floured counter top and gently knead it several times until smooth.

Then using a rolling pin, we roll it flat to about half an inch thickness.

Then we use a circle shaped biscuit cutter and cut out our biscuits, placing them each about an inch apart on our prepared baking sheet.

We roll the scraps back into a ball and then back out flat and cut out more biscuits until the dough is gone.

Then we bake them in a 475F degree oven for about eight minutes or so.

We brush some melted butter over the top of each biscuit right when they come out of the oven.

And once they’ve cooled just enough to touch, we enjoy! We like to cut them in half and add some butter.

At the center of nearly all of my recipes (and grandma’s!) is real dairy milk – one of the original farm-to-table foods. Milk has long been at the center of everything from our weeknight dinners to family milestones. We love celebrating achievements with ice cream at our downtown ice cream shop. That’s why we’re excited to participate in the Love What’s Real Sweepstakes. To enter,  all we have to do is post a photo on Instagram showcasing our “Love What’s Real” milk moment (photo must include milk) and include the hashtags #LoveWhatsReal and #Sweepstakes. The prize? A year’s worth of free milk! If you’d like to enter for your chance to win, post your own photo with the required hashtags between 1/22/19-2/28/19. No Purchase Necessary. Ends 2/28/19. See this link in my post for official rules.

The Best Buttermilk Biscuits Recipe You’ll Ever Make


  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup vegetable shortening
  • 3/4 cup buttermilk
  • 1/4 cup butter, melted


  1. In a large bowl, combine flour, baking powder and salt.
  2. Cut in shortening with pastry blender or two knives until crumbs are the size of peas.
  3. Using a fork, fold in just enough buttermilk until dough leaves sides of bowl.
  4. Turn dough onto lightly floured countertop and knead gently, just until smooth.
  5. Roll dough into a 7-inch circle that is roughly 1/2- to 3/4-inch thick.
  6. Cut out 7 to 8 biscuits using a biscuit cutter.
  7. Place on baking sheet, about 1-inch apart. (For softer biscuits, arrange so that edges almost touch.) Shape dough scraps into a ball.
  8. Pat out until 1/2-inch thick.
  9. Cut out additional biscuits.
  10. Bake in 475F degree oven for 8-10 minutes.
  11. Remove from oven and brush with melted butter.
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To learn more about milk and find more delicious recipes like this one from bloggers like me, be sure to visit the Milk Life website.


  • Jax Jackson

    February 3, 2019 at 8:02 PM

    Hi what is the exact recipe for these biscuits please??

    1. Holly Sosa

      February 18, 2019 at 11:19 AM

      My mistake! The recipe card is there now! Please forgive the silly oversight on my part!

  • Angela Smallwood

    February 6, 2019 at 3:37 AM

    I don’t see the exact measurements

  • Alyson Goroski

    February 12, 2019 at 8:40 PM

    Living in the south and making and eating biscuits for years a hint for you. Try baking your biscuits closer together, just about touching and ideally in a cast iron skillet. You will get a better rise and a nice crispy bottom.

    1. Holly Sosa

      February 18, 2019 at 11:03 AM

      What a great tip! Thank you!

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