Buttermilk Biscuits

“Moist and fluffy, an essential addition to your Southern meal.” – April Ferre

Buttermilk Biscuits

Course: Biscuits


  • 3 Cups Flour
  • 5 Teaspoons Baking Powder
  • 1 1/2 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda
  • 1/2 Cup Butter Cold & Cubed
  • 1 to 1 1/4 Cup Buttermilk Cold (Full-Fat Preferred)
  • Melted Butter to Brush Tops


  • Preheat oven to 450 degrees.
  • Sift together dry ingredient into a large bowl.
  • Cut in butter until mixture is crumbly, as for a pie crust.
  • Mix in 1 cup buttermilk, adding an additional 1/4 cup if needed to achieve a moist, but not overly sticky dough. Note: dough will still be crumbly.
  • Pour dough onto a lightly floured surface and work into a ball. Do not over work. Roll or pat to 3/4- to 1-inch thickness.
  • Cut into rounds using a 2- to 3-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough and then lift straight up.
  • Place biscuits on a non-stick cookie sheet or a pan lined with parchment paper. Re-roll any scraps and repeat until all dough is used.
  • Brush the tops of the biscuits with melted butter.
  • Bake for 10 to 15 minutes until lightly golden and puffed. Remove from oven to a wire rack and brush with more melted butter.
  • Best if served immediately.

2023 Recipe – April Ferre – From Melissa’s Southern Style Kitchen