- 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 forRolled Buttermilk Biscuits
"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."
"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.."
"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."
"Whipped these out, only had yogurt thinned with milkMy husband raved over them! Problem was there were only8!"
"These are the perfect biscuits, even to eat plain."
"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."