Old Fashioned Buttermilk Biscuits are pure comfort food. Flaky layers and a touch of tanginess come from the addition of buttermilk. They have a golden-brown crust and a soft, airy interior. The biscuits are slightly savory with a crispy outside and a tender inside. Perfect for breakfast, brunch, or as a side dish, these biscuits deliver comfort and flavor in every bite.
If you’ve never made buttermilk biscuits from scratch before this recipe has your name on it. You can easily make soft, fluffy, and irresistibly chewy biscuits ready for dipping, dunking, or soaking. Dating back to 1964, this recipe bakes up old-fashioned buttermilk biscuits perfectly with just a few simple ingredients.
I like to bake up a batch of these homemade biscuits on a Sunday morning to serve alongside these Pork Chops With Mushroom Gravy or these Braised Beef Short Ribs With Red Eye Gravy for our traditional Sunday evening family dinner. They are just perfect for soaking up the gravy. They are also great with butter and jelly for breakfast the next morning or even as a midday snack.
Make a double batch and keep a stash in the freezer for those impromptu dinner parties or for when the mood hits. These biscuits freeze well and will keep for up to 3 months.
Ingredients Needed To Make Homemade Buttermilk Biscuits
You will find the complete recipe with measurements and instructions in the printable recipe card at the bottom of this post.
All-Purpose Flour – I used unsifted all-purpose flour for the biscuits themselves and for rolling the dough.
Baking powder and baking soda- These both help the biscuits rise.
Salt – I used a touch of salt to enhance the flavor.
Crisco shortening – I used Crisco shortening but any brand of vegetable shortening will work to make these easy buttermilk biscuits.
Buttermilk – I used store-bought buttermilk but you can make your own with my easy recipe!
How to Make This Recipe For Buttermilk Biscuits
First: Preheat the oven to 450 degrees.
Second: Stir the dry ingredient together; flour, baking soda, baking powder, and salt with a rubber spatula in a mixing bowl until blended.
Third: Cut in shortening with a pastry blender until the flour mixture is wet and coarse. Make sure to remove any air pockets.
Fourth: Stir in the milk with a fork until the ingredients are moistened.
Fifth: Turnout the dough onto a lightly floured cloth-covered surface.
Sixth: Knead gently 20 times.
Seventh: Roll dough into a ½-inch thickness.
Eighth: Using floured a 2” biscuit cutter cut into rounds.
Ninth: Place the rounds onto an ungreased cookie sheet.
Tenth: Bake these homemade buttermilk biscuits for 8-10 minutes or until golden brown.
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What does buttermilk do in biscuits? Buttermilk helps create a tender biscuit and it provides a nice sourish tangy flavor.
Is buttermilk or heavy cream better for biscuits? It is better to use buttermilk as it contains both acid and fat which combined help to create a fluffy dough and a nice distinct flavor.
Does buttermilk make a difference in biscuits? Yes, buttermilk does make a difference in biscuits so if you are preparing biscuits make sure to use buttermilk to get the best buttermilk biscuits possible.
e It is more of a personal preference. My grandmothers always baked with Crisco, even in their pie crusts. It was how I was taught.
Substitutions and Variations
To add more flavor to the biscuits add dried or fresh herbs like chives, basil, or oregano.
Make cheesy biscuits and mix in some cheddar or Parmesan cheese.
Tips & Tricks
Store leftover biscuits in an airtight container or freezer bag so they don’t dry out.
Serve biscuits warm with melted butter or at room temperature.
No need to prepare a lined baking sheet, the dough can go straight on the sheet without parchment paper.
If you have a hard time mixing the dough you can use a food processor.
Make your buttermilk by adding 1 tablespoon of white vinegar or lemon juice for every cup of milk.
Brush the tops of the biscuits with buttermilk before baking so the tops get nice and brown.
Don’t over knead the dough or you’ll get tough biscuits.
More Recipes to Love
If you love these Old Fashioned Buttermilk Biscuits – you’re sure to love these:
- Crispy “Oven-Fried” Chicken in a Biscuit Sandwiches (pictured above)
- Pumpkin Spice Biscuit Donuts
- Cheesy Cornbread Drop Biscuits
- Italian Cheese Bombs (with biscuit dough)
- Red Lobster Cheddar Bay Biscuits
- Chicken in a Biskit Dip
- Black Pepper Drop Biscuits
This easy biscuit recipe is still great today, almost 60 years later. Make up a batch to soak up your favorite sausage gravy, slather on some jam or jelly, or enjoy them on their own.
- 1 ¾ + 2 Tablespoons All-Purpose Flour, unsifted
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup Crisco shortening
- ¾ cup buttermilk
- Preheat oven to 450 degrees.
- Stir together flour, baking powder, baking soda, and salt until blended.
- Cut in shortening with a pastry blender until the mixture is wet and coarse.
- Stir in milk with a fork until the ingredients are moistened.
- Turnout onto a lightly floured cloth-covered surface. Knead gently 20 times.
- Roll dough into a ½-inch thickness. Using floured 2” biscuit cutter cut into rounds.
- Place onto an ungreased cookie sheet.
- Bake for 8-10 minutes or until golden brown.
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Amount Per Serving: Calories: 50Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 353mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
Please note that nutrition is not guaranteed accurate.