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Buttermilk Biscuits

A community recipe by

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Despite what the makers of baking mix want you to believe, making biscuits at home is not hard. It just takes a bit of know-how and practice. I am a true believer in the butter/shortening being in large pieces. It may seem funny to cut them into the size of hazelnuts, but as you fold the dough you will flatten the shortening and create flaky layers. Those are what you want!!


Serves: 12 to 16 – 3” biscuits

  • 10 ounces bread flour
  • 10 ounces all-purpose flour
  • ⅓ ounce salt
  • 1 ounce granulated sugar
  • 1¼ ounces baking powder
  • 3½ ounces shortening
  • 3½ ounces butter
  • 13 ounces buttermilk
  • 1 well beaten egg
  • 1 tablespoon water


Buttermilk Biscuits is a community recipe submitted by TexasBaker and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 425°F
  • Sift together your flours, salt, sugar, and baking powder.
  • Using your fingers, rub the shortening and butter into the flour until the shortening is the size of hazelnuts.
  • Pour the buttermilk over the flour and gently stir until the flour is just moist. Turn the dough out onto a floured work surface, don't worry if it looks shaggy or falls apart, and fold the dough in half 10 times. (Folding the dough is the best way to get flaky layers.)
  • Roll, or press, the dough into a 2½ inch disk and cut out biscuits. Brush the tops with the egg and water mixture
  • Bake for 12 to 15 min, or until the tops and bottoms are golden brown and the biscuit is firm.
  • Additional Information

    You can reheat these in a warm oven for breakfast the next morning. Leftovers are best served with lots of butter, jam or gravy.

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