Autumn's Awesome Buttermilk Biscuits

Prep time
Total Time
27 ratings



Preheat oven to 375F.

Sift flour, sugar, baking powder and salt into large mixing bowl. Add butter and rub in with fingertips until mixture resembles coarse meal.

Gradually add Organic Valley Cultured Lowfat Buttermilk, tossing with fork until large moist clumps form. Gather biscuit dough into a ball and roll out onto a surface dusted generously with flour.

Cut into 3-inch rounds & transfer onto a baking sheet lined with parchment.

Bake biscuits until tester inserted into center comes out dry, about 20 minutes (biscuits will be pale). Transfer biscuits to rack and cool to lukewarm.

To store biscuits, allow them to cool, and wrap tightly in aluminum foil and store at room temperature. Before serving, rewarm in 350F oven for 5 minutes.

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Andrea from maine on September 13th, 2014
How many should this make? They did not rise very much so I am wondering if I rolled them to thin.
Mindy at Organic Valley

Hi Andrea,

This recipe will make 6 servings.

Emily from on September 1st, 2014
This was good, but I didn't feel that it hit the mark. I used white spelt flour. If I made it again, I would increase the salt to 1/2 tsp, and try adding an extra 1/2 tsp. of baking powder as well.
Lucy from on May 14th, 2014
These are wonderful! Be careful not to overwork the dough. I shape it into a big square and cut them into squares with a sharp knife(don't have a round cutter). Great served hot with a pat of OV Pasture Butter and some honey.
Amy from Alaska on October 14th, 2012
The best biscuit recipe ever! Easy too.
Lauren from NYC on March 18th, 2011
These really are great - I grew up in the south with a gramma who made homemade biscuits for me and trust me these are a close match. I added about 1 T more buttermilk than called for. I froze some after cutting them out so that I can pull them out a couple at a time and bake them fresh.

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