Best Buttermilk Biscuits

Anne French


These are the best buttermilk biscuits ever. Tall, flaky, buttery, melt-in-your-mouth goodness. This recipe comes from the Better Homes and Garden cookbook, the old one your mom used with the pages tearing out.


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15 Min
10 Min


  • 2 c
    all purose flour
  • 1 Tbsp
    baking powder
  • 2 tsp
    granulated sugar
  • 1/2 tsp
    cream of tartar
  • 1/2 tsp
  • 1/4 tsp
    baking soda
  • 1/2 c
    butter or shortening (i highly recommend butter)
  • 3/4 c
    buttermilk or sour milk

How to Make Best Buttermilk Biscuits


  1. Preheat oven to 450. In a large bowl, stir together all dry ingredients.
  2. Knead in butter, but leave clumps pea sized as the clumps produce a flaky biscuit.
  3. Stir in buttermilk.
  4. Knead on a lightly floured surface about 10 times. Roll out, but you want this dough thick. At least an inch to an inch and a half thick.
  5. Use a floured biscuit cutter or cup to cut out biscuits. Placing them closely together on a greased or parchment covered cookie sheet will prevent them from toppling over as they rise.
  6. Bake for about 10 mins. Enjoy!

Printable Recipe Card

About Best Buttermilk Biscuits

Course/Dish: Biscuits
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Soy Free
Other Tags: Quick & Easy, For Kids
Hashtags: #easy, #country-style

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