Photo of Buttermilk Biscuits by WW

Buttermilk Biscuits

Points® value
Total Time
19 min
7 min
12 min
These biscuits are rich and flaky — a lightened-up version of a Southern favorite.


All-purpose flour

1½ cup(s), for rolling out dough

Baking powder

1½ tsp(s)

Baking soda

½ tsp(s)

Table salt

¼ tsp(s)


¼ cup(s), cold

1% low-fat buttermilk

½ cup(s), cold

All-purpose flour

1 tbsp(s)


  1. Preheat oven to 450ºF.
  2. In a medium bowl, combine flour, baking powder, baking soda and salt; mix well.
  3. Cut cold butter into about 8 pieces. Work butter into flour mixture with a pastry cutter, knife or fork until butter forms pieces the size of small peas. (Do not blend butter in completely; dough should look lumpy.)
  4. Make a well in center of dough and pour in buttermilk. Work buttermilk into dough just enough to moisten all of flour: start with a pastry cutter and finish by kneading dough against side of bowl about 4 to 6 times until all flour has been worked in and dough comes together. Do not overwork; small pieces of butter should still be visible.
  5. Working on a lightly floured surface, roll out dough into a 6- X 8-inch rectangle, about 1/2-inch thick. Cut dough into 12 equal pieces with a sharp knife. Place biscuits on an ungreased cookie sheet and bake until tops start to turn golden, about 10 to 12 minutes. Yields 1 biscuit per serving.


Hint: The less you work the dough, the better the biscuits will be.