30-Minute Fluffy Buttermilk Biscuits
These tender, flaky buttermilk biscuits get their exceptional rise from a combination of baking powder, baking soda, and cream of tartar. The shortening creates layers while buttermilk adds tang and tenderness. Perfect for breakfast with honey and butter, or as a side for dinner. The key is minimal handling to keep the biscuits light and avoiding overworking the dough.
Ingredients
- 2 cups all-purpose flourself-rising flour2 cupsnonegluten-free
omit baking powder, baking soda, and salt
- 1 tablespoon baking powder
- 2 teaspoons sugar
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup shortening
- ⅝ cup buttermilk
Instructions
- 1
Combine flour, baking powder, sugar, cream of tartar, salt and baking soda in a medium mixing bowl
- 2
Cut in shortening using pastry blender until mixture resembles coarse crumbs
- 3
Make a well in center of dry mixture and add buttermilk all at once
- 4
Stir with fork just until moistened
- 5
Turn dough onto lightly floured surface and knead by folding and gently pressing for 10 to 12 strokes until nearly smooth
- 6
Pat or lightly roll dough to 1/2-inch thickness
- 7
Cut with floured 2 1/2-inch biscuit cutter, dipping cutter in flour between cuts
- 8
Place biscuits 1 inch apart on ungreased baking sheet
- 9
Bake until golden
Tips
Keep ingredients cold and handle dough minimally to ensure flaky, tender biscuits that rise properly.
Dip the biscuit cutter in flour between cuts to prevent sticking and ensure clean cuts for better rising.
Place biscuits close together for soft sides, or space apart for crispier edges all around.
Good to Know
Store in airtight container at room temperature for 2 days or freeze for up to 3 months
Can be cut and frozen unbaked, then baked directly from frozen adding 2-3 minutes
Serve warm with butter, honey, jam, or gravy
Common Mistakes
Avoid overworking dough to prevent tough, dense biscuits
Don't twist biscuit cutter when cutting to allow proper rising
Substitutions
Gluten-Free Swaps
omit baking powder, baking soda, and salt
General Alternatives
FAQ
Can I make these without buttermilk?
Yes, substitute regular milk plus vinegar (2/3 cup milk + 2 teaspoons white vinegar), let sit 5 minutes before using.
What if I don't have a pastry blender?
Use two knives in a crossing motion or your fingertips to quickly rub shortening into flour until mixture looks like coarse crumbs.
How long do these keep fresh?
Best eaten fresh and warm, but will keep in airtight container for 2 days at room temperature or freeze for up to 3 months.