Buttermilk Biscuits

Prep time
25 Minutes
Total Time
50 Minutes
Not rated
0 ratings
10 biscuits
Buttermilk Biscuits

Always a classic. Always a hit. Biscuits and gravy, breakfast sandwiches…And be sure to make extra so you can use leftovers for No-bake White Chocolate Cheesecake!



Pre-heat oven to 375. Combine flour, sugar, baking powder and salt in a medium mixing bowl. Use a pastry blender or knife and fork to cut butter into flour mixture until it resembles coarse meal (if you have a stand mixer, use dough hook fitting to mix).

Gradually add buttermilk, tossing with a fork. Gather dough into a ball; knead once or twice on a heavily floured surface. Roll out dough to 3/4-inch thickness. Use a 3-inch round biscuit cutter to cut dough. Transfer to a parchment-lined baking sheet. Bake 18 to 20 minutes or until biscuits are very pale golden brown. Transfer to wire cooling rack. Server warm or at room temperature with additional butter. Store leftover cooled biscuits in foil at room temperature. Before serving, warm in a 350 degree F. oven for 5 minutes.

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linza from on January 17th, 2015
jesse from newmarket on September 20th, 2014
I think you mean 'butter', not 'batter' in the first sentence. Sorry, this was confusing for me!
Mindy at Organic Valley

Hi Jesse,

Yes, we did mean butter. We apologize for that typo. Bon appétit!

Kay from Missouri on June 3rd, 2013
how is the best way to use this recipee with other flour, that is not mainstream like unbleach and rice flour, etc.

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