Buttermilk Biscuit Recipe
This Buttermilk Biscuit Recipe makes soft, tender biscuits using just a few simple ingredients. If you’re after reliable, old-fashioned biscuits that rise tall and bake up golden brown, this is a simple recipe you’ll love!
Looking for more from-scratch favorites? Try our 3 Ingredient Biscuits for something fast and easy, Johnny Cakes for a Southern breakfast option, or Whole Wheat Bread if you’re after a classic homemade loaf!
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Perfect for breakfast, brunch, or served as a side dish with dinner, these homemade biscuits are a true southern staple.
Whether you’re a southern cook or just a carb lover, these easy buttermilk biscuits are made to impress with their tall dough rise and soft, tender biscuits inside. They’re the kind of perfect biscuits you’ll want to bake a second time.
What you’ll love about this Easy Buttermilk Biscuits Recipe:
- QUICK & EASY – Comes together fast without any extra steps.
BUDGET FRIENDLY – Uses basic ingredients you likely already have.
FAMILY-FRIENDLY – These biscuits are soft, tall, and a hit for all ages!
Recipe Ingredients
You’ll need the following ingredients to make these amazing Crisco Biscuits:
Self-rising flour
Baking powder
Crisco
Buttermilk
Melted butter- Brushed on after baking to make the best biscuits even better!
INGREDIENT NOTES:
- Self-rising flour:Southern brands like White Lily flour produce a lighter mouth texture.
- Crisco: Use a pastry cutter or pastry blender to cut the shortening into the dry ingredients until crumbly.
- Buttermilk: Stick with real buttermilk when possible. If needed, a quick buttermilk substitute is milk mixed with white vinegar or lemon juice.
HOW TO MAKE BUTTERMILK BISCUITS STEP-BY-STEP:
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, stir together the flour mixture (flour and baking powder).
- Cut in Crisco with a food processor, pastry cutter, or by hand until it resembles coarse crumbs.
- Add cold buttermilk and stir just until a shaggy dough forms.
- Turn out onto a lightly floured work surface and knead gently.
- Pat dough into a thick 5-inch rectangle, about 3/4 to 1 inch thick.
- Cut with a round biscuit cutter, cookie cutter, or a sharp knife.
- Arrange shaped biscuits on the prepared baking sheet, close together for softer sides.
- Bake for 10–13 minutes or until golden on the tops of the biscuits.
- Brush warm biscuits with melted butter or serve with honey butter.
PRO TIP:
Use a bench scraper to help turn and shape the biscuit dough gently on a floured surface. Avoid using too much flour. Just a little flour keeps it from sticking and helps prevent a sticky dough, giving you soft, tender biscuits instead of dry biscuits.
Storage and Reheating
Storage: Keep baked biscuits in an airtight container or wrap in plastic wrap.
Reheating: Microwave for 10–15 seconds or use a 300°F oven.
Freezing: Wrap cooled biscuits and freeze up to 2 months.
Additions & Substitutions
ADDITIONS:
- Add shredded cheese for cheddar biscuits.
- A sprinkle of sea salt before baking adds a nice pop of flavor!
SUBSTITUTIONS:
- Swap shortening for cubed butter.
- If avoiding table salt, use kosher instead.
FAQs about this Buttermilk Biscuit Recipe:
Can I freeze the biscuits unbaked?
Yes, just freeze the shaped biscuits on a tray first.
Why did my biscuits turn out dry?
Using too much flour, overmixing, or baking too long can cause dry biscuits. Handle the dough gently and don’t overdo the kneading.
What if I don’t have a biscuit cutter?
Use a floured glass or slice the dough with a knife, no need for a rolling pin either. Just patty it out by hand like my mom used to do!
What Can I Serve with these Homemade Buttermilk Biscuits?
These homemade biscuits are perfect with honey butter, jelly and jam. Fried chicken, sausage gravy, tomato gravy, soup or chili.
I’m excited for you to try this Buttermilk Biscuit Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Buttermilk Biscuits
Ingredients
- 4 cups self-rising flour
- 1 Tablespoon baking powder
- 3/4 cup Crisco
- 2 1/4 cups buttermilk
Instructions
- Preheat oven to 425°F.
- In a large bowl, combine self-rising flour and baking powder. 4 cups self-rising flour, 1 Tablespoon baking powder.
- Add Crisco shortening to the flour mixture and cut in using a pastry cutter or two knives until the mixture resembles coarse crumbs. 3/4 cup Crisco.
- Make a well in the center of the flour mixture and pour in buttermilk. 2 1/4 cups buttermilk.
- Using a fork or wooden spoon, gently stir until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface.
- Gently knead the dough 3-4 times, just until it holds together.
- Using a rolling pin, roll the dough to 3/4 to 1 inch thickness.
- Using a round biscuit cutter or glass, cut straight down without twisting to ensure the biscuits rise properly.
- Place biscuits close together on an ungreased baking sheet for taller biscuits, or space them apart for crispier edges.
- Bake for 10-13 minutes, or until the tops are golden brown.
- Remove from oven and immediately brush the tops with melted butter.
- Serve warm.
NOTE:
- Handle the dough as little as possible to ensure tender, fluffy biscuits. The key is to work quickly and gently.
Notes
Pro Tip:
Use a bench scraper to help turn and shape the biscuit dough gently on a floured surface. Avoid using too much flour. Just a little flour keeps it from sticking and helps prevent a sticky dough, giving you soft, tender biscuits instead of dry biscuits.Nutrition
Buttermilk Biscuits
Ingredients
- 4 cups self-rising flour
- 1 Tbls baking powder
- 3/4 cup Crisco
- 2 1/4 cups buttermilk
Instructions
- Mix all ingredients together.
- Turn out onto a floured surface and knead a few times.
- Roll out 3/4 to 1 inch thick.
- Be careful not to overwork the dough, or biscuits will be tough.
- Place close together for higher biscuits.
- Place on ungreased sheet. Bake at 425 degrees around 10-13 minutes until golden brown.
- Remove from oven and brush with melted butter.
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