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Buttermilk Biscuits From Scratch

These homemade buttermilk biscuits from scratch are the perfect anytime treat. They are light, fluffy, and best of all made from scratch. I love crisp, flaky biscuits, enjoy them toasted with jam for breakfast or covered with gravy next to crispy chicken, Buttermilk biscuits are every meal’s best accompaniment.

Prep Time
30 mins
Cook Time
30 mins
Servings: 12 pieces
Calories: 180 kcal
Course: Breakfast , Bread
Cuisine: British

Ingredients

  • 1 1/2 cups flour
  • 1/2 cup buttermlk
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 6 tablespoons cold butter divide, cut into small pieces
  • 3 tablespoons shortening

Instructions

    Cup of Yum
  1. Preheat oven to 400°F (205°C), and line a 9X13 inch baking sheet with parchment paper.
  2. Sift the flour, salt, sugar, baking powder, and baking soda, in a medium-sized bowl.
  3. Using a pastry blender (cutter), cut 3 tablespoons of butter and shortening into flour until the mixture is crumbly.
  4. Stir in buttermilk and mix just until the mixture absorbs the buttermilk and a dough begins to form.
  5. Transfer the dough onto a lightly floured working surface and knead 3 or 4 times.
  6. Dust some flour on the dough, pat it into a rectangle about 1 inch thick, and cut with a 2-inch cookie cutter into 8 rounds.
  7. Shape the excess dough into an additional biscuit.
  8. Bake on a lined baking pan for 16-18 minutes or until golden.
  9. Melt the remaining butter in the microwave for 30 seconds.
  10. Remove the buttermilk biscuits from the oven, brush the top with melted butter and allow them to cool on a baking pan for 5 minutes, then serve.
  11. Enjoy!