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Buttermilk Biscuits – the perfect accompaniment to just about everything

If you grew up in ‘the country’ or had relatives you visited in the Midwest or South; then you are likely familiar with the compulsory serving of some type of bread at dinner.  At my grandparent’s place in Indiana it was always these sweet dinner rolls with margarine.  High class right?  Who cares?  They were as good as the ‘salad’ we were served of peaches in syrup with cottage cheese.  They were also the standard with biscuits and gravy, fried chicken, chicken fried steak and so on.  Always buttermilk, always delicious…


A New Dinner Tradition

In our home, the new age dinner roll is an old classic – the buttermilk biscuit. They are best served right out of the oven.  Warm, flaky, with a touch of soft butter and some jam or apple butter.  Handheld nirvana is now in your possession!  My family craves these biscuits the same way they would fresh baked cookies or pie.  They are that good.

This buttermilk biscuit recipe is pretty darned easy to make.  I can generally whip out a batch in under an hour start to finish if I don’t have someone tugging at me.  Also, the sour cream and buttermilk powder gives them a nice tangy flavor while keeping a good, moist yet fluffy balance to the biscuit.  If you don’t like them, you must be some kind of communist.  Or at least lack taste buds.

The Buttermilk Biscuit Recipe

Yield: Makes ~12 biscuits when using a standard 2.5" cutter

The Buttermilk Biscuit Recipe


  • 3 3/4 cups of All Purpose Flour
  • 1/2 cup of buttermilk powder
  • 2 Tbs sugar
  • 4 tsp baking powder
  • 1 1/2 tsp salt
  • 1 tsp baking soda
  • 12 Tbs of chilled, unsalted butter cut into 1 cm cubes
  • 4 Tbs vegetable shortening
  • 1 cup whole milk
  • 1/2 cup sour cream


  1. Preheat oven to 450 degrees and position rack in lower middle
  2. Line baking sheet with parchment or Silpat
  3. Measure and mix the dry ingredients in a food processor - 3-5 pulses
  4. Scatter both the butter and shortening in the food processor and then pulse until evenly mixed. The mix should appear sandy or like coarse corn meal at this stage.
  5. Transfer the mixture to a large mixing bowl and combine with the milk and sour cream until the dough starts to come together.  Then turn dough out onto a well-floured surface.
  6. Knead the dough gently until evenly mixed for about 30-60 seconds.
  7. Roll the dough into a round shape about 3/4"-1" thickness
  8. Stamp out biscuits and place them upside down on to the baking sheet.
  9. Combine any dough scraps and roll out to the same thickness to cut additional biscuits.  Then place on baking sheet about 1.5-2" apart.
  10. Bake for 5 minutes, then rotate the pan and drop the temperature to 400 degrees.
  11. Continue to bake until nice and golden brown - about 11-13 more minutes
  12. Transfer to a wire rack and let cool for 5-10 minutes before serving


Adapted from The America's Test Kitchen

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What’s Not to Love About Buttermilk Biscuits?

The best thing about buttermilk biscuits is…they go with everything!  In our house, these are a staple food.  I make them in large batches and they freeze very well.  25 seconds in the microwave and you have a hot, moist, buttery biscuit.  Thaw them out, split them, put them in a pan with melted butter and spread some jam or preserves on the final product.  Outstanding!


Buttermilk biscuits with homemade blueberry jam – divine!


But the best, most over indulgent use for these super buttery, short buttermilk biscuits was invented by my children – warm with nutella spread across them.  Hey – when you’re 4 and 6 you can eat like that right? No worries about calories at that age!  Try a batch now.  You’ll be a new culinary hero in your home!

If you enjoyed this then check out some of my other recipes here on The Hungry Dog Blog!