Best Buttermilk Biscuits

Pat Duran


These are the best darn buttermilk biscuits--try them and see for family loves these for breakfast.

Photo by Carol Perricone.

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★★★★★ 2 votes
10 biscuits
15 Min
20 Min


2 c
bisquick baking mix
1/2 tsp
baking soda
1 1/2 tsp
baking powder
1/4 tsp
1/2 c
ice cold butter (from the freezer)
3/4 c
dairy buttermilk


1Preheat oven to 475^.(most ovens). Slice up the butter and put in the freezer.
Combine flour,baking soda,baking powder and salt into a bowl. Remove butter from the freezer and cut butter into the flour mixture until it looks like small peas.

Step 2 Direction Photo

2Add the buttermilk and continue to cut the mixture together. Place dough on a Bisquick dusted surface and gently squeeze together. Now gently press the dough into a rectangle until it is about 3/4-inch thick or a little less.Do not roll dough- just pat-pat-pat it to size! Should get 10 to 12 biscuits.

Step 3 Direction Photo

3Use a round or square cut floured cutter and cut out biscuits. Place the cutouts in the freezer for 25 to 30 minutes.(this is the secret to flaky,light biscuits)

Step 4 Direction Photo

4Remove biscuits from the freezer and place on parchment paper so they are not touching each other. Bake for 20 minutes. Remove from the oven and serve with your favorite honey butter mixture or jam.

About this Recipe

Main Ingredient: Flour
Regional Style: Southern