Rolled Buttermilk Biscuits Recipe
Rolled Buttermilk Biscuits Recipe photo by Taste of Home

Rolled Buttermilk Biscuits Recipe

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4.5 22 26
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I scribbled down this recipe when our family visited the Cooperstown Farm Museum more than 25 years ago. I must have gotten it right, because these biscuits turn out great every time. —Patricia Kile, Elizabeth, Pennsylvania
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 each: 164 calories, 5g fat (3g saturated fat), 13mg cholesterol, 382mg sodium, 25g carbohydrate (0g sugars, 1g fiber), 4g protein Diabetic Exchanges:1-1/2 starch, 1 fat


  1. 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.
  2. 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.
  3. Brush with milk. Bake at 450° for 12-15 minutes or until golden brown. Yield: 8 biscuits.
Originally published as Buttermilk Biscuits in Light & Tasty October/November 2003, p29

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Reviewed Jan. 29, 2016

"I've been looking for a great biscuit recipe and I think I've found my "go to"."

Reviewed Jan. 3, 2016

"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."

Reviewed Oct. 25, 2014

"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."

Reviewed Oct. 11, 2014

"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."

Reviewed Sep. 3, 2014

"Made ghost shapes for Halloween. Worked out perfectly!"

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