Rustic Buttermilk Biscuits

Biscuits are an old favourite of mine – I’ve been eating them since I was a child, usually smothered in butter and homemade jam or honey. It’s nourishment for the soul!

I’ve made these rustic buttermilk biscuits many times before – generally I make them when I have left over buttermilk from making my buttermilk marinated roast chicken.

Not only are these biscuits perfect for breakfast – I also love serving them with my venison stew (leave me a note in the comments if you want me to share that recipe!)

Most of the ingredients you should already have in your pantry – flour, baking soda, baking powder, salt, sugar and butter.

After mixing those ingredients in a bowl, you will add your cubed butter (which should be cold) and cut it into the dry mixture. If you have a pastry cutter, you can use that. For those of us who do not have one of those, I use butter knives and cut as seen below. You can also use a pizza cutter, as I have heard that works really well also.

Make sure you cut the butter into small pieces. Also, you need to make sure you work quickly to ensure the butter stays cold.

Next step is mixing in the buttermilk. When you add it and mix, there will still be flour you can’t mix in and that is fine – it will get incorporated when you put it on your floured surface to work.

After getting it onto your flour surface, gently work it into a rectangle. Then, fold it into thirds, pat back down into a rectangle, and repeat two more times. No rolling pin necessary – you can do all of this with your hands!

Then, once you’ve patted it down it’s final time – pat it down to 1/2 inch thick – this is important and yes, I pull out my ruler to measure! Then, slice the dough into 6 even biscuits. I flour my knife so it goes through the dough easier.

Once the dough is sliced into the biscuits, place on a baking sheet lined with parchment paper. The biscuits should be touching lightly. Then, brush the tops of the biscuits with more buttermilk.

Once you’re biscuits are brushed with the buttermilk, put them in your oven that has been preheated to 425°. Like I mentioned in my last post for Chewy Chocolate and Coconut Cookies, my oven is a bit testy so I place mine on the upper rack, otherwise the bottoms would burn before the rest of the biscuit even had time to cook. After about 15-18 minutes, you will have the most buttery, flaky biscuits.

They are so good with their pockets of melted butter, I had to try one right away with my mom’s homemade jam. Recipe yields six biscuits!

Ingredients (for six biscuits):

2 cups of flour
1 tbsp of baking powder
1/4 tsp of baking soda
2 tsp sugar
1 tsp salt
6 tbsp cold butter
3/4 cup cold buttermilk + more for brushing


  1. Preheat oven to 425°. Line baking sheet with parchment paper.
  2. Mix dry ingredients in medium bowl.
  3. Add cold butter, and cut butter into the dry ingredients into small pieces. Like I noted above, if you do not have a pastry cutter you can use butter knives or even a pizza cutter.
  4. Add the buttermilk to your mixture and work gently.
  5. Put dough mixture onto a floured surface and gently work until it has all come together.
  6. With your hands, pat the dough into a rectangle.
  7. Fold the dough into thirds, pat back down into a rectangle – then repeat two more times.
  8. After your last folding, pat the dough down into a rectangle that is 1/2 inch thick.
  9. Cut the dough into six equal pieces and place on parchment lined baking sheet (they should be touching lightly).
  10. Brush the tops of the biscuits with buttermilk.
  11. Put biscuits in oven for 15-18 minutes – until they start to turn golden.
  12. Remove biscuits, let cool – either on a wire rack or on paper towel – I like to soak up any extra grease off the bottoms from all the butter.
  13. Enjoy!

Tried this recipe? Let me know in the comments!


2 thoughts on “Rustic Buttermilk Biscuits

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