Fluffy Buttermilk Biscuits

by Shawnda on June 23, 2010

in Bread,Breakfast,Lighter & Healthier

Biscuits were standard breakfast fare growing up. Mom served them every weekend alongside a pot of chocolate gravy. Dad would make his way through the baking pan, splitting biscuits to butter them while they were still warm. And I had to constantly remind him to leave me two unbuttered biscuits because he’d forget if I didn’t… and even with the reminders, he almost never left mine unbuttered.

Sometimes Mom would serve homemade drop biscuits – those were some of my favorites. Crumbly and tender, they were perfect for mopping up chocolate gravy. The Foodie Groom does not share my love for chocolate gravy so I don’t make it very often but he is all about buttered biscuits and jelly for breakfast.

The buttermilk makes the biscuits tender and moist. For a moister, slightly denser biscuit, try substituting fat-free Greek yogurt. I use Fage 0% instead of buttermilk sometimes and they’re fantastic.

Buttermilk Biscuits

Soft and fluffy homemade buttermilk biscuits in minutes.


  • 1 1/4 cups cake flour
  • 3/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 stick butter + 1 Tbsp, divided
  • 3/4 cup buttermilk
  • Black pepper (optional)


  1. Preheat oven to 500.
  2. Stick the 1/2 stick of butter in the freezer while gathering other ingredients.
  3. Place the flours, baking powder, baking soda and salt in the bowl of a food processor.
  4. Using the grater blade, obliterate the stick of chilled butter. Switch to the dough blade and pulse 7-10 times, until the mixture is crumbly.
  5. Transfer mixture to a medium bowl and stir in buttermilk until the dough has just combined. (If you do not wish to use a food processor, you can cut chilled butter into the dry ingredients by hand. That method takes too long for me.)
  6. Turn dough out onto a floured surface and lightly pat to 1 inch thick.
  7. Use a cutter (mine was ~3 inches) dipped in flour to cut biscuits and then transfer them to a lined baking sheet with the sides touching.
  8. Lightly push together the scraps and cut biscuits from the remaining dough. (Alternately, to avoid the "scrap biscuit," pat your dough into a rectangle and use a sharp knife to cut square biscuits.)
  9. Melt remaining butter and brush over the tops. When making biscuits for savory applications, like Spicy Chicken Breakfast Biscuits, add fresh ground black pepper to the dry ingredients when making the Dough. Add a sprinkle of salt and black pepper over the tops of the buttered biscuits before baking.
  10. Bake for 6-8 minutes, until the biscuits are golden brown. Let cool a few minutes before serving.


Yields: 6-8 biscuits

Adapted from Pinch My Salt

Estimated time: 25 minutes

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