Homemade Buttermilk Biscuits: Light, Tender, Delicious


A dreamy homemade buttermilk biscuit perfect for soups, biscuits & gravy, or just butter, jam and honey!



For the Buttermilk Biscuits

  1. Pre-heat oven to 500 degrees.
  2. Measure flour into large bowl.  ‘Cut-in’ first butter, then cream cheese using your fingers until mixture looks something like crumbled feta cheese with loose flour around it.  It should be chunky.
  3. Form a well in center and add buttermilk.  Using your hands or small spatula, mix the buttermilk into the flour.  It should form a wet (and messy) dough.
  4. Sprinkle a little more flour on top of dough.  Then run a spatula around the edge to form a gap between the dough and bowl.  Sprinkle a bit more flour down the gap.
  5. Flour your work space, or baking mat.  Then dump the dough onto the flour (put some force behind it with spatula if necessary).
  6. Sprinkle more flour on top of dough, and flour the rolling pin.  Roll to about 1/2 to 3/4 inch thickness into an oval or square.
  7. Flour a 2 inch metal biscuit cutter, and cut through the dough straight down.  Plan it out a bit to maximize number of biscuits cut.
  8. Roll out remainder of dough and cut again.
  9. Place on a baking sheet covered in parchment paper or a cast iron skillet, biscuit sides should be touching, then brush the top with melted butter.
  10. Place pan in oven and reduce heat to 450 degrees, then bake for 16-18 minutes, rotating pan once, until golden brown.