Buttermilk Biscuits


Double or triple this recipe and freeze the unbaked biscuits to enjoy another day.

5.0 from 3 reviews
Buttermilk Biscuits
Makes about 6
  • 3 cups self-rising flour
  • ¾ cup cold unsalted butter, cubed
  • 1 cup whole buttermilk, chilled
  • 2 teaspoons vegetable oil
  1. Preheat oven to 450°.
  2. In a large bowl, place flour. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly. Gradually add buttermilk, stirring just until dry ingredients are moistened.
  3. On a lightly floured surface, gently knead dough 4 times. Roll dough about ¾ inch thick. Fold dough in half. Using a 3-inch round cutter, cut dough, rerolling scraps once.
  4. Wipe bottom and sides of an 8- to 10-inch cast-iron skillet with oil. Place pan in oven until very hot, about 5 minutes. Place biscuits in hot pan, overlapping slightly if needed.
  5. Bake until golden brown, about 15 minutes. Let cool in pan for 5 minutes



  1. These biscuits were great! To note, I didn’t follow the recipe exactly- it was very very warm and humid yesterday and I was afraid my butter would soften too much while the pan pre-heated for 5min, so I skipped that step and just put them straight in.
    That being said, I’ve made a lot of bad biscuits the past few months while trying to find a good recipe. These worked perfectly despite the adjustment, and I’ll make them the ‘correct’ way next time.

  2. Great recipe! Today was my fourth time using the recipe and I was very proud of biscuits because it was my best batch so far! I realized I was overkneading and I had rolled the dough too thin. Once I adjusted those mistakes, I prevailed!! Thank you!!

  3. Awesome recipe!!! However, I added a twist…*rolled out the dough and folded the dough* (5xs) to create layers. These were the flakiest biscuits ever.

  4. I recently received a promo on my e-mail for a biscut receip using buttermilk and freezing the dough before baking. I had hoped to save it , but alas, it got eliminated. They promo showed the cover picture of my new magazine, but the reciepe is not the same. I would really like to receive the promo reciepe again!!! Please.

  5. How would you go about freezing and baking these please? I froze the unbaked biscuits and cooked them according to the directions, (preheat pan with oil, bake), but there was a lot of liquid in the bottom of my pan by the time they were done- about 3Tbsp. Is this the butter melting out, going to a hot pan from frozen? They didn’t have freezer burn, so I don’t think it was water. They also ended up very dark on the bottom and top but still raw inside after 20min. Thank you!

    • Hi Chris, to freeze these biscuits, place the cut-out unbaked biscuits on parchment or wax paper-lined baking sheet and freeze them until firm, them transfer them to a plastic freezer bag. When you’re ready to bake, do not thaw the biscuits; just put them still frozen in the preheated skillet in the preheated oven. You can omit the oil in the bottom of the skillet if you prefer; this is our trick for extra-crunchy bottoms, but they’ll get browned on the bottom anyway from the butter in the dough. You can also use a larger skillet to bake your biscuits in so that there is more room for the hot air to circulate around the biscuits. Hope this helps!

    • You should probably get an oven thermometer to verify your appliance is heating to the set temperature, no roll sized bread should be raw inside after thirty minutes at 450°

    • Same. Since they were “doubled” by folding in half, I actually separated the layers and doubled the number of biscuits instead of the size. They still didn’t cool all the way through after 30 minutes.

    • Right? I brushed mine part way through with butter to get more color on top. Other recipes I have seen like this instruct to put the biscuits in the oiled skillet, then flip them over before placing in the oven (so that both sides get oiled/browned). I will do that next time (although using a different recipe altogether).


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