Buttermilk Biscuits

This fuffy Buttermilk Biscuit (or Scone if you're British) is a Southern delight that's sure to please any palate. This recipe combines flour, baking powder, baking soda, salt, butter, shortening, and chilled buttermilk to create biscuits that are soft on the inside and golden on the outside. Whether you're serving them with sausage gravy for breakfast or as a side for your dinner, these homemade buttermilk biscuits are a versatile addition to any meal.


  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons butter, cubed and chilled
  • 2 tablespoons shortening, chilled
  • 1 cup buttermilk, chilled


Start by preheating your oven to 450°F. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Using your fingertips, rub the chilled, cubed butter and shortening into the dry ingredients until the mixture looks like crumbs. (Or, you could freeze the butter and shortening and use a cheese grater.) It’s important to do this quickly to prevent the fats from melting.

Next, make a well in the center of the mixture and pour in the chilled buttermilk. Stir the ingredients just until the dough comes together. The dough will be very sticky at this stage.

Turn the dough onto a floured surface, dust the top with flour, and gently fold the dough over on itself 5 or 6 times. Press the dough into a 1-inch thick round. Cut out the biscuits, making sure to push straight down through the dough (don’t twist). Place the biscuits on a baking sheet so that they just touch. Reform any scrap dough, working it as little as possible, and continue cutting.

Bake the biscuits until they are tall and light gold on top, which should take about 15 to 20 minutes. After baking, transfer the biscuits to a clean kitchen towel, cover them, and place them into a wide bowl for serving. The towel will keep the biscuits warm for serving and create a steam effect that keeps the biscuits soft. Makes 12, 2-inch biscuits.

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