Tall Fluffy Buttermilk Biscuits

This is a classic southern biscuit that will be light, fluffy, and buttery!
  • Request Video


  • 2 1/2 cups all purpose flour, plus extra for kneading
  • 1 Tbsp sugar
  • 1 1/2 Tsp salt
  • 3 1/2 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1/2 cup butter, unsalted and softened, plus extra for buttering your pan and brushing on top if you like
  • 1 1/4 cup buttermilk


Preheat your oven to 375. Mix together all of your dry ingredients in a large bowl. Add your butter to the flour and cut in. This means you will want to get a pastry cutter or two knives (we recommend the pastry cutter because it will be easier and take less time) and cut the butter over and over again in the flour. This method incorporates the butter into the flour creating little pockets of happiness. :D Once your flour resembles little pebbles of dough, add your buttermilk and mix until all of the buttermilk looks to be absorbed. You will now sprinkle your clean surface with flour and turn your dough onto it. If your dough is too sticky to work with, sprinkle with flour while you kneed it until it doesn't stick to your hands when you touch it and is the consistency where you could roll it out. A little bit at a time, because you can always add more, but don't worry if it seems like you have added a few extra Tbsp or more. Sprinkle your rolling pin with flour and roll our your dough to be about 1/4 to 1/2 inch thick. Cut out your biscuits then place them in a buttered dish. You will want them to touch or come close to touching so they rise upward. You can brush the tops with butter. Cook them for about 15 minutes, or until your biscuits are a nice golden brown.