Buttermilk Biscuits

The basket is mine, everyone else can share the one on the plate

A biscuit is always best still steaming from the oven and drizzled with sorghum. Of course, biscuits are also quite tasty a few minutes later and cold the next day.

Always use buttermilk and unsalted butter when mixing the dough. I like to use unbleached white flour, but any white flour will work. The measurements below are close, but more flour or milk may be required to reach the required consistency. Do not over knead the dough or the biscuits will get tough. Anything can be used to cut out the biscuits but I have found the edge of a pint glass dipped in flour works best. Roll the dough out as thin as desired, but remember the biscuits will only double in size so don’t roll them to thin.


  • 2 cups flour
  • 1 tbsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup butter
  • ¾ cup buttermilk

In a medium bowl mix together dry ingredients. Add butter and cut it in with a pastry blender or fork until it resembles fine crumbs. Create a well in the center of the flour and add buttermilk. Quickly work mixture until it forms a rough dough that is not sticky. More milk or flour may be needed to get the consistency correct. Roll out the dough to at least ¾” thick. Using a glass or cookie cutter cut out the dough. Form the excess back into a ball, roll it out again and repeat until all dough is gone. Place biscuits on a greased baking sheet and bake at 450 degrees until puffed and golden on top, about 10 minutes.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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94 Responses to Buttermilk Biscuits

  1. Great timing I as really wanting some biscuits and gravy!

  2. nrhatch says:

    Well don’t they look YUMMY! Biscuits straight from the pan are awesome. Thanks for sharing ONE with us. 😉

  3. Courtney says:

    Fresh, warm, buttery biscuits are THE best! What can I cook this week that calls for biscuits? Hmmm, maybe I should just make them for their own sake. That wouldn’t be wierd, right?

  4. Kristy says:

    Mmmmm. I love buttermilk biscuits. The last few times we’ve made these I end up snacking on them all day long. It’s all I can do to keep myself from doubling the batch. So good!

  5. They look like scones to me ..?

  6. Every country womans dream is buttermilk biscuits lol. We make ours a little different but yours came our wonderful. My mother started clapping when she read this lol. Not kidding either.

  7. Those biscuits look great. I love how puffy they are. Darn, and I just finished off the last of my buttermilk. Guess I’m buying more!

  8. I’m with the bloke who can cook…so scones equal biscuits? Oh I always get confused about that.
    I’m still intrigued by this sorghum though. I’m going to have to find some to taste it I think.

  9. Charles says:

    Someone mentioned this above, but “buttermilk biscuits”… is that what US folks call scones? You can’t beat a good scone (or buttermilk biscuit it seems)! Bit of strawberry jam and clotted cream… yummy.

  10. rsmacaalay says:

    I would love this with a chicken roast and gravy! yum

  11. Here is the ‘mysterious’ sorghum again :). I’ve asked a few friends from the South since you last mentioned it and they haven’t really come up any kind of suitable alternative for me haha.

    Yum, biscuits.

  12. I don´t care if they are biscuits or scones, just pass the butter and and knife please!

  13. Alli says:

    Is this what we English call scones but you use buttermilk? In which case I would have mine with our new season strawberries and thick cream straight from the dairy farmer…yum

  14. Sissi says:

    The biscuits look like perfect savoury snacks! The one on the plate looks almost as if it was made of layered slightly puffed pastry!

  15. Can I ask why you use insist on unsalted butter. Being the, er, let’s say ‘rustic’ cook that I am and sometimes not keen on the details I was wondering if the taste difference was that significant? They look yum either way!

    • Charles says:

      What I never understand is – why use unsalted butter and then add extra salt? Maybe it’s a secret I’m not aware of? I only ever buy salted butter – both for eating and cooking. I find unsalted is very bland and I don’t find the flavour is impacted at all, even with sweet cakes and so forth.

    • I just like being able to control the salt.

      • spicegirlfla says:

        I’m going to step into this thread to say what I have learned long ago and that is salt is added as a preservative to the butter. Salted butter lasts longer than unsalted. I prefer to not have anything added to my butter except its true, pure ingredients. Different butter brands vary their salt and can mask the simple sweet flavor of butter. I always use unsalted and salt to my taste!!

  16. The recipe is slightly different from what we Brits would call scones – there’s usually an egg in scones, and they usually contain self-raising flour. These look great though.

    • Charles says:

      To be fair, plain flour and baking powder is exactly the same as self-raising flour. Some countries don’t even sell that much self-raising flour (I never saw it in Sweden for example) as everyone just uses regular and baking powder which is exactly the same thing. I’ve never made scones with egg – only to brush on the top as a glaze, although I’m sure variations exist.

  17. Thought I was going to see “cookies”. We calls these scones and they always go down a treat.
    Have a happy week.
    😉 Mandy

  18. I always wondered exactly what scones were. Seems like the comments have shed a lot of discussion on them. Biscuits and gravy. My husband loves this with chicken fried streak…I know lots of cholesterol. So when I run out of ….shhh Bisquick…I should run to the store and get buttermilk instead…the other ingredients are always on hand.

  19. I didn’t know what biscuits were until I worked in Wyomming – in England a biscuit is a cookie. These buttermilk ones look delicious.

  20. Oh, a little taste of home! My mother’s favorite cold-weather dish is creamed chicken over buiscuts…
    For the Brits: Scones tend toward the sweet-side, and (our) Buiscuts are savory, and flaky. I wouldn’t refuse either one!

  21. fwcollision says:

    YUM!!!!! 🙂 I have some raspberry jam that’s begging me to make these! I’ve never made biscuits from scratch – thanks for the recipe!!

  22. I love the way the jar has drips on it. Biscuits and scones are definitely different in my book. Both are wonderful but biscuits are flaky and more moist than a scone. The first time I had scones was in England, seems much more common there. That’s been my experience, anyhow!

  23. Colline says:

    I have grown knowing these as scones to be eaten with jam& cream; or some cheese on top. I think I will now try to eat them with a savoury meal as many readers seem to do.

  24. egg me on says:

    Oooo … wish I had one of those so I could make an egg sandwich! 😀

  25. People including myself, say pumpkin reminds them of fall and it does but so does biscuits. I remember eating my grandmother’s buttermilk biscuits and gravy almost every other sunday after church in the fall. It was a ritual of sorts. You did the biscuits proud- they look amazing

  26. Kelly says:

    Wonderful looking buttermilk biscuits. I am only familiar with the cereal crop sorghum (the kind used as a binding agent with non-glutenous grains), but I take it it is also available as a sweet syrup – very cool, did not know that.

  27. Amy says:

    You’re right…nothing like a steaming hot, straight-out-of-the-oven biscuit. Which is why I usually risk the burned tongue and roof of my mouth in order to get a biscuit at its prime 🙂 These ones look delish 🙂

  28. ceciliag says:

    i get sorghum from missouri, i have a man! .. so i must get some more, and try this recipe with that special ingredient.. i have completely run out! c

  29. spicegirlfla says:

    Scones, biscuits..oh my… all Iknow is that these look gorgeous! I make scones but I’ve never felt confident enough about my biscuit baking. I guess it wasnt something my mother made so I didn’t learn first hand from her. I keep trying tho and use this recipe…plus the glass tip too!

  30. Fantastic looking biscuits!

  31. Greg, I love the biscuits, but this Sweet Sorghum is quite mysterious…not sure I have ever seen it at our grocery stores. The Hungarians make a savory biscuit that has pork crackling in it, it is called Pogacsa. We used to have it with soup.

    • A_Boleyn says:

      My mom used to make the best pork crackling biscuits in the world. We’re Romanians from Yugoslavia. 🙂

  32. sallybr says:

    My husband introduced me to buttermilk biscuits, he is very partial to his family recipe, and had to show me how to make it four or five times before ‘allowing’ me to be in charge… I will compare notes, and maybe sneak your recipe when he’s not paying attention… HA! 😉

  33. Buttermilk biscuits are one of the best things on earth and yours look dreamy. I have never had sorghum. I always whip up a little honey butter to drizzle on. What does sorghum taste like? Have a great week!

  34. Sorghum is like mother’s milk to us Southerners…we love it slathered on hot biscuits, oozing off the top of a stack of fresh pancakes, not to mention in cookies, cakes and hot buttered cornbread! So I was very happy to see your lovely blog post with sorghum and buttermilk biscuits. Good quality sorghum is a real treat and is often one of the items my friends from “the North” pick up to take home with them. Fab!

  35. Holly says:

    Hmmm… I’m not being funny but unless that pic isn’t right we definitely call biscuits different things over here?
    They look, and recipe correlates too, to be what we call scones!…
    Thoughts please?!

    • Please watch the Bloke’s video above. It’s priceless. At the risk of irritating Canadians he’s speaking American. Also, what you call biscuits over there are called cookies here. I tend to think of scones as more sweet, but I know they can be savory, ahem savoury?, saw this on Wiki: “In Canada, scones are popular and widely sold in both bakeries and ordinary grocery stores. As in the United States, the term ‘biscuit’ is sometimes used interchangeably.” On a related note, Katherine and I are watching this show set in Toronto a 100 years ago and one of the running gags is they all speak English but can never understand each other. One’s originally from Scotland and the others are from different places. Ah, the colonies.

      • I’m with you, scones are sometimes savory, often sweet, but biscuits rarely are. Aren’t biscuits are a simpler, fluffier cousin of the scone… at least in my kitchen they are:) ? My gran used to plop these biscuits “dumpling” style on top of creamed chicken and veggies.. sooo good!

      • Holly says:

        What do you call a ‘cookie’ then? eg. what we call cookies? [do you get maryland cookies – they’re the standard cheapy brand]…
        It’s all weird…
        I prefer scone though!

      • Wait you call cookies cookies? Then what’s the difference between a cookie and a biscuit over there. Maryland cookies are cheapy. We don’t get those here, but they do our home state proud I guess.

  36. Lea Ann says:

    Now all you need is a big bowl of white gravy and I’d be arm wrestling you for that basket of biscuits.

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  38. These are fantastic! They look so delicious, now I’m hungry! Great recipe.

  39. We normally eat them the English way, with whipped fresh cream and a good helping of strawberry jam… Yours look so good I would have one right now. If I could!

  40. Hey there! Thanks for the follow! I thought I should follow you back… I thought I already was since I’m always on your site:) Go figure. Anyway, those biscuits look perfect but I wondered what sorghum is? I could google it, but it would be more interesting to talk to you:)

  41. Kas says:

    Those biscuits look perfect and should be sold here in good old Southwest Virginia 🙂

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  43. nancyc says:

    Those biscuits look so nice and fluffy! I’ll have to try them with the sorghum.

  44. ambrosiana says:

    Great recipe Greg and I am so glad you posted it!!! The chances of getting biscuits is Italy are equal to zero!

  45. ChgoJohn says:

    For me, it’s a special breakfast when biscuits make an appearance. That basket o’ biscuits looks so good! Yum!

  46. Jessica says:

    This is an embarrassing confession being a baker in Texas…but I don’t think I’ve ever made biscuits from scratch! I remember making them with Bisquick when I was younger, but uhh, yeah. Need to fix this asap. These look awesome!

  47. Biscuit, scone, cookie….does not matter the name. They are all amazing treats to munch. Especially if Rufus is in charge of making them. : ) These biscuits look delicious…add a little strawberry jam and we are good to go.

  48. Ican never eat just one biscuit!

  49. eva626 says:

    this reminds me of the time my siblings and I decided to make buttery biscuits 3 in the morn…ah i can still smell the aroma!!!

  50. Love the simplicity of this recipe. 🙂

  51. Sara says:

    I have never had sorghum, is it like the maple syrup of the south? (I never remember even hearing of it in Oklahoma, though Oklahoma is not exactly the south, just sort-of). But, then I only had biscuits at Chick-fil-A. I do really like making them though — a nice twist on all the scones I am usually making!

  52. We bought sorghum at the Apple Festival in Liberty. Perhaps biscuits tomorrow morning for breakfast!

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  57. Cecile says:

    Followed your link to this page – I’ve been looking for a long time for a good recipe for Buttermilk Biscuits – thanks !!

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