Buttermilk Biscuits

These biscuits are my favorite – the addition of yeast makes them much lighter than a regular baking powder biscuit.

Buttermilk Biscuits
Prep time
Cook time
Total time
Great with a ham dinner, and also good with butter and jam.
Recipe type: Side Dish
Cuisine: American
  • 1 cup buttermilk
  • ½ cup water
  • 4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 package quick rising yeast
  • 2 tablespoons sugar
  • ⅓ cup shortening
  • 2 tablespoons melted butter
  1. Heat buttermilk in a small pan on the stove, or in the microwave, until bubbles form around the edge. The buttermilk will curdle. Remove from heat and add water, set aside.
  2. In food processor, combine flour, baking powder, salt, yeast, and sugar. Add shortening and whirl until mixture resembles coarse meal. Add buttermilk and whirl to mix in.
  3. Knead the dough until smooth - if you have a large food processor you can knead in it, otherwise remove and knead about 5 minutes on a floured board.
  4. On a floured board, roll out the dough to about ¾ inch thickness. Use a floured cookie cutter (2½ to 3 inch round) to cut out the biscuits. Place on greased cookie sheets, 1 inch apart. Prick tops of biscuits with a fork.
  5. Cover biscuits with a cloth and let sit for 30 to 45 minutes. They don't rise too much at this point, but will rise more during baking.
  6. Preheat oven to 400 degrees F. Brush the biscuits with melted butter and bake for 10 to 12 minutes until lightly browned. Serve warm.


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