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Rolled Buttermilk Biscuits

I scribbled down this recipe when our family visited The Farmers' Museum in Cooperstown, New York, many years ago. I must have gotten it right, because these biscuits turn out wonderful every time. —Patricia Kile, Elizabeth, Pennsylvania
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    8 biscuits


  • 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


  • Preheat oven to 450°. 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 in a large ungreased cast-iron or other ovenproof skillet.
  • Brush with milk. Bake until golden brown, 12-15 minutes.
Nutrition Facts
1 biscuit: 162 calories, 5g fat (3g saturated fat), 12mg cholesterol, 412mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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  • jstowellsupermom
    May 26, 2020

    These were great! Light and fluffy. Great on their own but perfect with some sausage gravy on top!

  • Carollyn
    Dec 26, 2019

    This is a good old dependable recipe from the 60s. At high altitude I drop delete 1 teaspoon of baking powder and add 1 teaspoon of sugar. Less bp keeps out bitterness and sugar aids browning.

  • Bugsli
    Nov 16, 2018

    These are great!!!! I’ve made them multiple times. This last time I only had half the required amount of buttermilk so I added reduced fat sour cream to make up the difference. WOW. and I would have to say I noticed a review saying tasted too much of baking powder. My guess is they used too much??

  • hueyfour
    Sep 15, 2017

    No comment left

  • geipa
    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.

  • Jellybug
    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..

  • ms11145
    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.

  • JLo
    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.

  • Nana berta
    Feb 8, 2017

    Whipped these out, only had yogurt thinned with milkMy husband raved over them! Problem was there were only8!

  • wbradk
    Dec 14, 2016

    No comment left