- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons cold butter
- 3/4 to 1 cup buttermilk
- 1 tablespoon fat-free milk
- In a large bowl, combine the flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in enough buttermilk just to moisten dough.
- Turn onto a lightly floured surface; knead 3-4 times. Pat or roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place on a baking sheet coated with cooking spray.
- Brush with milk. Bake at 450° for 12-15 minutes or until golden brown. Yield: 8 biscuits.
Reviews for Rolled Buttermilk Biscuits
"I've been looking for a great biscuit recipe and I think I've found my "go to"."
"Quite good, and easy enough to make. Would've liked them to have been a little lighter and fluffier. Still looking for that really light and fluffy."
"Unfortunately I didn't care for these at all. They rose nicely and were light and fluffy but even though I added an extra tbsp. of butter they still tasted like baking powder. I much prefer the buttermilk cheddar biscuits posted on this site."
"This is the best recipe for homemade biscuits I have ever made. For years I have looked for a recipe that would make biscuits like my Mom had made when I was young; my search is over. This are BIG biscuits, no matter how you cut them because the rise is big. They aren't heavy, because there isn't much fat in them and the buttermilk (I made my own, I never seem to have any on hand) keeps the biscuit tender not hard. Really great biscuit recipe. Thank you for sharing."
"Made ghost shapes for halloween. Worked out perfectly!"
"Just made these for dinner. I didn't have buttermilk so substitued 1 cup of 2% milk with 1 Tbs of white vinegar. The biscuits turned out great!!"
"Can't wait to try them"
"Made these this morning... light fluffy delicious. Will make these again. The recipe is simple and quick."
"I just made these this morning to go with some homemade apple butter I made yesterday. I did use half whole wheat pastry flour to add some more whole grain into the mix. Very easy and tasty."
"These biscuits are light, tender, and rise to a really nice height. And I do feel better that they are lower fat. There seems to be just a little something missing in the flavor, but I'm sure that's from them being lower fat! I'd give them a 4.5 star rating if I could. I covered my baking sheet with the foil-backed parchment paper to avoid having to use anything to keep them from sticking."