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Buttermilk Biscuit Recipe (Baking Tips & Tricks)

Baking is my passion. I love baking. And I love sharing all my favorite recipes with you! In this post, I will share my secret recipe for Buttermilk Biscuits. They are fluffy, tender, and buttery. And they are the perfect addition to any brunch or dinner table.

I’ve always loved making desserts and baking. Baking is a hobby of mine. I started by baking cupcakes for my friends. Then, I began to bake bread, cookies, cakes, pies, and even brownies.

But I wasn’t sure how to make biscuits. So I had to learn by trial and error. I eventually perfected my biscuit recipe. I hope you enjoy it as much as I do.

 Have you ever wondered how biscuit-making works? I’ve learned a lot of tips and tricks when it comes to baking biscuits. They are the perfect go-to when you’re in a hurry or want something quick to eat for breakfast. This video will walk you through my basic Buttermilk Biscuit recipe. You’ll see how easy it is to make these biscuits and what you must pay attention to.

Buttermilk Biscuit Recipe (Baking Tips & Tricks) 127

Creamy Buttermilk Biscuits Recipe

Here is my secret recipe for Buttermilk Biscuits. These biscuits are fluffy, tender, and buttery. They are the perfect addition to any brunch or dinner table.

Prep time: 10 mins

Cooking time: 30 mins

Total time: 40 mins

Servings: 6 to 8 biscuits


1 ½ cups flour

One ¼ teaspoons salt

One teaspoon of baking powder

1 ½ teaspoons sugar

¾ teaspoon baking soda

Two teaspoons of dried buttermilk

½ cup cold unsalted butter, cut into cubes

Four tablespoons cold shortening, cut into cubes

1 cup heavy cream

One teaspoon of white vinegar


Preheat the oven to 450 degrees F.

Combine the flour, salt, baking powder, sugar, and baking soda in a large bowl. Add the buttermilk and stir until the mixture comes together. Cut the cold butter and shortening into the flour mixture using your fingers.

Form the dough into a ball and turn it onto a floured surface.

With a rolling pin, roll out the dough to a ¾-inch thickness. Using a biscuit cutter, cut out the biscuits.

Place the biscuits on an ungreased baking sheet and bake for 15 minutes.

Meanwhile, whisk the heavy cream with the white vinegar.

Once the biscuits are done, brush the tops with the buttermilk cream and return to the oven for 5 minutes.

Buttermilk Biscuit Recipe

When it comes to biscuits, I am a traditionalist. I wouldn’t say I like the flaky texture of commercial biscuits. I want to make my homemade biscuits and use store-bought baking mix.

This is because I know how to make my flaky biscuits, which are very simple.

In this post, I will share my recipe for Buttermilk Biscuits. They are fluffy, tender, and buttery. And they are the perfect addition to any brunch or dinner table.

How to store buttermilk biscuits

You’ll never find a better breakfast food than a warm buttermilk biscuit. But what do you do when you don’t have time to bake? Well, you can buy pre-made biscuits or biscuit mixes.

The problem with buying pre-made biscuits is that they don’t taste as good as homemade ones. But you can make your biscuits from scratch and enjoy the same delicious results.

Buttermilk biscuits are quite different from regular biscuits because they are much fluffier. If you’ve ever made biscuits from a mix, you’ll know how difficult it is to roll out the dough.

Buttermilk biscuits are made with shortening instead of butter. It’s a healthier alternative to regular butter biscuits. You can add herbs, spices, and cheese if you want to add some extra flavor.

Here’s a quick and easy way to store buttermilk biscuits:

Bake them straight from the freezer.

Let them cool down completely before you put them in the refrigerator.

If you’re using frozen biscuits, let them thaw and then warm them in the microwave.

How to make Buttermilk Biscuits

Buttermilk biscuits are delicious and nutritious. I will show you how to make a buttermilk biscuit from scratch in this recipe.

This is a great recipe to make at home. You can also use it to replace store-bought biscuits. If you’re planning a dinner party, you can serve buttermilk biscuits with a simple meal.

Before we get started, let’s talk about ingredients.

You’ll need flour, baking powder, salt, sugar, shortening, milk, and eggs.

You can use a food processor to make the dough easier.

The dough should be slightly sticky, so mix it well.

To prevent the biscuits from sticking to the bottom of the pan, lightly grease the pan.

How to freeze buttermilk biscuits

Here is a quick and easy recipe for Buttermilk Biscuits. The dough can be frozen for up to 3 months before baking.

I used self-rising flour in this recipe, but you can use plain all-purpose flour instead.

Mixing the dry ingredients takes about 2 minutes.

If you don’t have self-rising flour, substitute 1 cup of all-purpose flour and add ½ teaspoon of baking soda.

I recommend adding a tablespoon of sugar to the dry ingredients. This helps to give the biscuit a little sweetness.

You can also add a pinch of salt.

Combine the wet ingredients (buttermilk and milk) in a bowl.

Add the liquid ingredients to the dry ingredients and mix until combined.

Add the melted butter and mix again.

Cover the bowl with plastic wrap and refrigerate the mixture for about 30 minutes.

Preheat the oven to 350 degrees Fahrenheit.

Remove the dough from the refrigerator.

Spray a cookie sheet with non-stick spray.

Roll the dough into 1-inch balls and place them on the cookie sheet.

Flatten the biscuits slightly with a fork.

Bake the biscuits for about 15-20 minutes.

Let them cool for a few minutes.

  I have frequently asked questions about Buttermilk Biscuit Recipe.

Q: What is the difference between baking biscuits and making buttermilk biscuits?

A: Baking biscuits is just mixing the biscuit dough and putting it in the oven. Making buttermilk biscuits is mixing the biscuit dough and adding buttermilk. Biscuits can be baked or fried. Buttermilk biscuits can only be baked.

Q: What are some ways to cut biscuits without getting them stuck?

A: Cut biscuits with a knife or a cutter. You can also roll the biscuits out to make them thicker.

Q: How do I know when the biscuits are done?

A: When biscuits are done, they should be light brown on the top and firm.

Q: What are some of the best biscuits for entertaining?

A: I love biscuits with jam and butter.

Q: Do you have any other cooking tips?

A: I like to use my hands when mixing biscuits.

 Top Myths about Buttermilk Biscuit Recipe 

  1. Buttermilk biscuits are hard to make.
  2. Buttermilk biscuits are hard to bake.
  3. Buttermilk biscuits can’t be made with Bisquick.


Buttermilk biscuits are delicious, easy to make, and versatile. They’re also an excellent choice for gluten-free people.

They’re also a forgiving recipe, so you can use just about any flour you like. I recommend using a combination of self-rising flour and cake flour.

The secret to a tender biscuit is to let the dough rise twice, which means baking them twice. Depending on how long your biscuit dough has been sitting around, you may need to adjust the baking time.

In addition to being delicious, biscuits are a perfect make-ahead meal. You can bake the biscuits ahead of time and keep them in the fridge.

Then when you’re ready to eat, simply reheat them in a 400-degree oven until warmed.

Deborah Williams
Snowboarder, foodie, ukulelist, vintage furniture lover and identity designer. Making at the intersection of minimalism and mathematics to create strong, lasting and remarkable design. I work with Fortune 500 companies and startups. Award-winning beer geek. Twitter fan. Social media scholar. Incurable travel advocate. Alcohol expert.