Tender and Delicate Buttermilk Biscuits

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5 from 2 reviews

Tender and Delicate Buttermilk Biscuits. Crisp on the outside, light and tender on the inside, these buttermilk biscuits come together easily and are a great breakfast/brunch option either sweet or savory. 


  • 2 1/4 cups (280 grams) all-purpose flour
  • 1 tablespoon (15 grams) sugar
  • 1 tablespoon (15 grams) baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon (5 grams) salt
  • 9 tablespoons (125 grams) chilled unsalted butter, cut into cubes, or grated
  • 3/4 cup (175 ml) buttermilk 


  1. Preheat the oven to 400°F/200°C, and line a baking sheet with parchment paper.
  2. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  3. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles a coarse meal.
  4. Make a well in the middle and add the buttermilk. Stir with a fork until large clumps form. Then, knead the mixture briefly with your hands until it just holds together.
  5. Transfer the dough onto a floured work surface and pat it out to 1/2 to 3/4-inch thick.
  6. Using a round cutter (2.5 inches) press down (do not twist or you will lose the layering), then transfer the rounds to the prepared sheet, spacing them two inches apart. Assemble the dough leftover, pat it down again, and cut more rounds. I made 8 and a little piece leftover.
  7. Bake in the preheated oven until biscuits are golden brown, about 12 to 15 minutes.
  8. Let cool slightly, then serve warm.


If you do not have a round cutter, they can be dropped from a spoon.

You can add some herbs or grated cheese. In the case of savory biscuits, reduce the sugar to 2 teaspoons.

You can serve biscuits with butter (or clotted cream) and jam; with eggs and bacon/sausage/fried chicken; or with gravy.

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