Buttermilk Biscuits

Buttermilk Biscuits I One Lovely Life A few weekends ago, I made a southern meal for a set of missionaries in our area, and I thought buttermilk biscuits seemed like just the thing.

I am a total crazy person. I prepared 4 new recipes that night. Who tries new recipes for a dinner party!? Not smart. Thankfully, for me, three of the four turned out perfectly. This was one of them.

Buttermilk Biscuits I One Lovely Life  Buttermilk Biscuits I One Lovely Life
I know I just posted about biscuits. Cream biscuits, in fact. I stand by what I said about them being delicious and un-fussy. When time is short and I need something that isn’t fussy, I’ll be sticking with the cream biscuits. But when I have a bit more time, I think I’ll be turning to these babies. Flaky, tender, buttery, and melt-in-your-mouth delicious.

I loved them with our southern meal of chicken, greens, and biscuits. They were dynamite with a bit of jam, and I know they’d be delicious with country gravy. Best of all, the biscuits freeze well, so if you don’t get to them all at once, you can pull one or two out to go with dinner any night you please.

One make-ahead tip: You can blend the butter into the dry mixture ahead of time and keep it in the refrigerator. Then all you need to do is add in the eggs and buttermilk.

I sliced the dough with a knife to make square-shaped biscuits, but you can definitely use a biscuit cutter, jar, or cup to make round ones.

Buttermilk Biscuits I One Lovely Life

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Buttermilk Biscuits

  • Yield: 12-16 1x


  • 3/4c butter, cut into small pieces
  • 3c flour
  • 2 Tbsp sugar
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 1/4c buttermilk


  1. Combine flour, sugar, baking powder, and salt in a large bowl. Add the butter and combine with a pastry blender or two forks until very crumbly. The pieces should be no larger than peas. (Alternately, you can combine the dry ingredients in a food processor and pulse until the pieces are no larger than peas.)
  2. *If desired, you can prepare the dough up to this point and refrigerate up to 1 day until ready to continue.
  3. Combine egg and buttermilk and pour into dry mixture. Stir with a fork until just combined. Flour the countertop and turn dough onto the counter. Pat out to about 3/4″ thickness. Slice into 12-16 squares or cut with a round biscuit cutter into 12-16 biscuits.
  4. Place biscuits on a baking sheet sprayed with nonstick spray or lined with parchment.
  5. Bake at 450 degrees for 10-15 minutes, or until tops are golden.



  1. Love the photography, and those biscuits look delicious. I may have to go whip up a batch. I never can resist commenting when someone makes southern biscuits. If you are looking for a true “authentic” Southern biscuit recipe, my grandmother from Georgia used only 3 ingredients to make biscuits: shortening, buttermilk, and flour. Use 2/3 the amount of vegetable shortening that you would use butter. For the lightest, most tender biscuits you’ve ever had, try to get White Lily flour or some other winter wheat flour that has a lower protein content.

  2. Thoese turned out so yummy!!! I used fresh homemade butter and buttermilk that I made yesterday. I think I might be making a batch of these every weekend so I will have them for breakfast during the week. Thanks for the great recipe!!!

  3. Did you make these biscuits with a gf flour? If so, do you have a certain kind you recommend for these? I’m hoping to make a good gf biscuit or roll for Thanksgiving.

      1. Thanks, Emily! We’ve had the same problem. Cornbread muffins are our go-to as well for special events. Thank you for your cornbread muffin recipe! Happy Thanksgiving!

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