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Classic Buttermilk Biscuits

Classic buttermilk biscuits are delicious with breakfast, lunch or dinner. Once the basic biscuit recipe is mastered, there is no end to what can be done with the biscuit dough. Chives, poppy seeds, cheddar cheese and fresh rosemary give them a whole new flavor.

Prep Time 20 minutes
Cook Time 12 minutes
Servings 12 biscuits


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold shortening, chilled and cut into pieces
  • 3/4 - 1 cup buttermilk

Melted butter for brushing on top of the baked biscuits.


  1. Preheat oven to 450ºF.

  2. In a bowl, whisk together the flour, baking powder, baking soda and salt.

  3. Using your finger tips or a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.

  4. Slowly pour in enough buttermilk to make a slightly sticky dough, stirring all the while.

  5. Turn out onto a floured surface. Knead lightly for just 30 seconds to mix thoroughly. Be careful not to overwork the dough.

  6. Roll or pat the dough to a 1" thickness. Cut with a biscuit cutter. Cut straight down and pull the cutter straight from the dough. Do not twist!

    Place the biscuits on an ungreased baking sheet. Leave a little space between them. For fluffier biscuits place close together.

    Gather the leftover dough, gently pinch together and cut one or two more biscuit.

  7. Bake in preheated oven for 12 tp 15 minutes. Bake until puffed and lightly browned. Starting at 10 minutes, check for doneness.

  8. Brush with melted butter and serve at once!