Buttermilk Biscuits

Now that we are heading into a few months of colder weather, I am excited to share this recipe for buttermilk biscuits with you. Biscuits are a great accompaniment to soups and chilis; I baked these to go along with the Chicken Chili that I made over the weekend. These biscuits were definitely a favorite part of the meal. They are great eaten plain, but are even more wonderful topped with just a bit of butter and some honey.

I have been searching for a great biscuit recipe for a while now. My old favorite recipe makes delicious, light, and tender biscuits, but it contains shortening, and I try to avoid partially hydrogenated oils (trans fats) whenever possible. After trying a few other recipes that produced dense, hard biscuits, I think I have finally found my new favorite. These buttermilk biscuits are tender and flaky with a delicious flavor. This is the only biscuit recipe that I’ve made that contains an egg, so perhaps that contributes to their extra special taste.

If you want to add a little extra something to your next soup or chili meal, make up a batch of these buttermilk biscuits. You can mix up and cut out the dough in a matter of minutes, so they are perfect for those days when you don’t have the time to make more time-consuming yeast rolls, but want some homemade bread to go with your meal.

Buttermilk Biscuits

Makes 12 biscuits (recipe can be doubled)


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons cold unsalted butter, cut into small pieces
  • 1 whole egg
  • 1 egg yolk (optional)
  • Scant 1 cup buttermilk


  1. Preheat oven to 400°F.
  2. In a bowl, whisk together the flour, sugar, baking powder and salt. Add the butter and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
  3. In a liquid measuring cup, combine the whole egg and egg yolk and whisk until blended. Add enough buttermilk to measure 1 cup. Add the buttermilk mixture to the flour mixture. Using a fork, mix just until the dry ingredients are absorbed.
  4. Turn the dough out onto a floured work surface. Pat into a disk that is 1/2 inch thick. Using a 3-inch round biscuit cutter, cut out dough rounds. (Gently re-roll excess dough as needed to cut out more rounds.) Arrange the rounds on parchment-lined baking sheets about 1 inch apart. Bake until golden brown, 12 to 15 minutes. Remove from the oven and serve hot or warm.

Recipe adapted from Williams-Sonoma

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  1. Hi Kristine
    Your mother-in-law, Jan, sent me your blog. We are in sm grp Bible study together. Cool site!!

    Like you, I have been looking for a good biscuit recipe with so many out there.
    Want to try your chocolate banana bread…never thought of that combination. My bb recipe calls for buttermilk and I have added blueberries on occasion. I even made french toast with it once. This was my neighbor’s recipe from when I was a kid. She was a great west Texas cook. I will send to you if you are interested.

    • Thanks for visiting my blog! I really like your idea of adding blueberries to banana bread. I’d love your recipe- you can email it to me at kristineskitchen.gmail.com. Thank you!

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