Rolled Buttermilk Biscuits Recipe

5 28 34
Rolled Buttermilk Biscuits Recipe
Rolled Buttermilk Biscuits Recipe photo by Taste of Home
Publisher Photo

Rolled Buttermilk Biscuits Recipe

Read Reviews
5 28 34
Publisher Photo
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
Featured In: Biscuits
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 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

Directions

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.
Originally published as Buttermilk Biscuits in Light & Tasty October/November 2003, p29

Nutritional Facts

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

  • 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
  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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Reviews forRolled Buttermilk Biscuits

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geipa User ID: 8956666 272292
Reviewed Aug. 27, 2017

"Wonderful recipe. Made them twice and family loved them. Will make often and thanks for sharing. Mine burned at 12 minutes so I reduced the cook time. Worth more than 5 stars."

MY REVIEW
Jellybug User ID: 53068 270099
Reviewed Jul. 29, 2017

"I loved these biscuits, but used whole milk on the tops of biscuits..turned out perfect! Served them with sausage gravy, cheesy scrambled eggs and tater tots..This was a special breakfast.."

MY REVIEW
ms11145 User ID: 1604521 267851
Reviewed Jun. 10, 2017

"Excellent recipe. I sliced my butter into small slices to make it easier to *cut* in. These only made 6 big but would have made 8 regular size."

MY REVIEW
JLo User ID: 9026246 261511
Reviewed Feb. 19, 2017

"I made these for breakfast on Sunday morning and ate them with honey - so good! I did not have enough flour left so I used 1/2 cup of corn masa flour and I did not add baking soda, just the 3 teaspoons of baking powder. These are quick and easy to make."

MY REVIEW
Nana berta User ID: 8799795 261026
Reviewed Feb. 8, 2017

"Whipped these out, only had yogurt thinned with milk

My husband raved over them! Problem was there were only8!"

MY REVIEW
iamnotagolem User ID: 3147791 255381
Reviewed Oct. 13, 2016

"These are the perfect biscuits, even to eat plain."

MY REVIEW
OhBeeOne User ID: 6442248 242824
Reviewed Jan. 29, 2016

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

MY REVIEW
mzgrinder User ID: 6418368 240947
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."

MY REVIEW
LindaFS User ID: 7726166 134050
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."

MY REVIEW
NanaHenderson User ID: 8002803 74962
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."

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