Buttermilk Biscuits

In my book, these are the only kind of biscuits to make. I use the American term "biscuits" though many of my friends know these as "scones".


  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 tsp baking soda
  • 1 tbs sugar
  • 1/2 cup (4 oz) butter, shortening, or lard
  • 2/3 cup buttermilk


  1. Preheat oven to 425 °F.
  2. Stir together all the dry ingredients until well blended.
  3. Cut in the fat until mixture resembles cornmeal.
  4. Add the buttermilk and mix until just blended.
  5. Knead 30 seconds on a floured board. The light kneading builds enough structure to help increase the rise. The buttermilk helps them remain tender.
  6. Pat or roll on board until 1/2 inch thick.
  7. Cut into 2-inch rounds. Place touching each other in 2 greased 8-inch round pans.
  8. Optional: brush tops with melted butter.
  9. Bake 15-20 minutes, until golden on top.

Variation: Drop biscuits


  1. Use 1 cup buttermilk.
  2. Drop in spoonfuls onto baking sheet.


Dish Types: 

Main Ingredients: