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Buttermilk Biscuits


  • 2 cups of AP flour
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp kosher salt
  • 2 Tbsp butter
  • 3 Tbsp lard solid bacon drippings will work in a pinch for savory biscuits
  • 1 cup buttermilk or milk soured with 1 Tbsp of white vinegar


  1. Preheat your oven to 450°.
  2. In a large bowl, combine all of the dry ingredients. Using a pastry blender, or 2 knives, cut in the butter & lard until the mixture looks like coarse crumbs.
  3. Make a well in the center, and mix in the cold buttermilk. Stir just until everything is incorporated. The dough will be very sticky.
  4. Lightly flour your work surface. Turn out the dough, and fold it over itself 3-4 times (not kneading, but fold the dough in half, press it out, and repeat). Press the dough out by hand until its about an inch thick.
  5. Cut out your biscuits using a floured 2″ biscuit cutter or a drinking glass. Place your biscuits on an ungreased baking sheet so that the edges touch. Press the scrap dough back into a round, and cut the remaining biscuits. Keep going until you use up all of the dough.
  6. Bake at 450° for 15-20 minutes until golden on top.
  7. Serve warm with butter, jam, honey, gravy, or just about anything.