Photo of Buttermilk biscuits by WW

Buttermilk biscuits

Total Time
19 min
7 min
12 min
These biscuits are rich and flaky—a lightened-up version of a Southern favorite. The key to biscuit success is not to overwork the dough. The less you knead it, the better your biscuits will be. How many times have you stumbled across a recipe that you wanted to make only to find it calls for buttermilk, which you do not have on hand? Never fear, it's easy to make. Mix 1/2 cup milk with 1 1/2 teaspoons freshly squeezed lemon juice or white vinegar to get the equivalent amount of buttermilk called for here. You can also thin 1/2 cup plain yogurt or sour cream with a bit of skim milk and use that as a substitute as well. These biscuits are so delicious slathered with fruit spread or enjoyed with a slice of country ham.


All-purpose flour

1½ cup(s)

Baking powder

1½ tsp

Baking soda

½ tsp

Table salt

¼ tsp

Unsalted butter

¼ cup(s), cold

1% low fat buttermilk

½ cup(s), cold

All-purpose flour

1 Tbsp, for rolling out dough


  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.