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    Home » Bread Recipes

    Mom's Old Fashioned Buttermilk Biscuits

    Published: Nov 15, 2015 Last updated: May 21, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Mom's Old Fashioned Buttermilk Biscuits are a homemade recipe that produces buttery fluffy biscuits with flaky layers that are delicious spread with butter, honey, or jam.
    Pinnable Image for Mom's Buttermilk Biscuits recipe.
    pinnable image for buttermilk biscuit recipe

    Mom's Old Fashioned Buttermilk Biscuits are tender, flaky layers of golden brown deliciousness topped with melted butter, jam, or honey. This family recipe makes the perfect addition to any meal.

    I love to serve these mouthwatering old fashioned buttermilk biscuits warm with butter or with sausage gravy on the weekends to my family. They bring back the nostalgia of youth and being in mom's kitchen.

    Mom's Old Fashioned Buttermilk Biscuits baked and sitting on a baking sheet.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Equipment
    • Instructions
    • Top Tips
    • Variations
    • FAQ's
    • Serving Suggestions
    • Storage
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    ✔️ The light and flaky layers of Mom's buttermilk biscuits are encased with an outer crisp surface giving the best of all textures.

    ✔️ It is a very versatile biscuit recipe that can be used as a side dish, part of a main dish, or dessert!

    ✔️ In just 30 minutes you can serve the family a warm buttermilk biscuit topped melted butter or their favorite topping as part of their meal.

    Baked buttermilk Biscuits on a baking tray with one biscuit broken in half to show the inside.

    Ingredients

    As an Amazon Associate I earn from qualifying purchases from affiliate links.

    All purpose flour

    Buttermilk (see tip below for substitution if buttermilk is hard to find).

    Baking powder, baking soda, and cream of tartar all work together as leavening agents and aid in the biscuits rising and becoming fluffy.

    Salt and sugar, to add flavor to the biscuits.

    Butter or shortening for the fat.

    Mom's hands holding a steamy biscuit topped with butter.

    Equipment

    A good biscuit cutter. I love this one that my mom had so much that I had to have one myself. I use it for biscuits and cookies!

    Mixing Bowls

    Pastry cutter, is used to cut the fat into the flour mixture. Or, you can use your hands like my mom!

    Baking sheet and parchment paper or or large cast iron skillet.

    An open cookbook, flour sifter, and mixing bowl on a moveable baking station

    Instructions

    1. Preheat the oven to 450° F. In a large bowl stir together the flour, baking powder, baking soda, salt, sugar, and cream of tartar.
    2. Using a pastry cutter, cut the butter into the flour mixture until it resembles pea like crumbs.
    3. Make a well in the center of the flour mixture and add the buttermilk to the dry ingredients; stir until just combined.
    4. Turn the biscuit dough out onto a floured surface. Knead 5-6 times to bring the dough together. Flatten to about 1" thick using your hands.
    5. Cut with a 3" biscuit cutter and place on a baking sheet lined with parchment paper, being sure to have the biscuits touch each other slightly.
    6. Bake for 10 minutes or until biscuits are golden brown.
    A pair of hands cutting the butter into the dry ingredients.

    Top Tips

    • Make Mom's buttermilk biscuits like she does and skip the rolling pin. Just use your hands to pat out the dough, then cut with a 3-inch biscuit cutter for the perfect sized biscuits!
    • If the dough is too dry, simply add a tablespoon of buttermilk at a time to the biscuit dough to bring it all together.
    Biscuit dough on a floured surface with a pair of hands patting the dough out.

    Variations

    •  For a buttermilk substitute, add 1 tablespoon white vinegar or lemon juice to a 1 cup measure and fill with milk to the 1 cup line. Allow to sit for 5 minutes, allowing the milk to curdle.
    • Add ½ cup cheddar cheese and 1 tablespoon of chopped chives to the flour mixture before adding the buttermilk.
    • For a golden brown top, brush tops of the unbaked biscuits with a beaten egg using a pastry brush before baking.
    Rolled old fashioned buttermilk biscuit dough patted out into a circle on a floured work surface.

    FAQ's

    What kind of fat do you use to make buttermilk biscuits?

    If you want flaky biscuits, use shortening. If you want flavor, use butter. Or, use a combination of both or just one of them. Whatever you use, be sure it is cold shortening.

    Why do you use buttermilk in biscuits? 

    Buttermilk has an acidity to it that helps the biscuits to rise and makes them more tender.

    Do I have to sift the flour for my biscuits?

    Sifting incorporates air into the flour and lightens it up. If the flour is not sifted before measuring, then the biscuits may be dry. 

    Why did my buttermilk biscuits turn out tough?

    The flour wasn't sifted or the flour was packed in tight when measuring into the measuring cup. Or, the dough was overworked.

    Cutting the old fashioned buttermilk biscuit dough into a round shape using a biscuit cutter.

    Serving Suggestions

    Serve these Old Fashioned Buttermilk Biscuits hot with melted butter, jam, or honey. They also are a great recipe to serve with sausage gravy.

    Storage

    Store biscuits in an air tight container on the counter up to 5 days and in an airtight freezer bag up to 6 months.

    Biscuit dough on baking sheet, close together, just touching one another.

    Best advice for light fluffy buttermilk biscuits is to sift, then lightly spoon the flour into the measuring cup and don't use a rolling pin, just pat the dough with your hands.

    Mom
    A hand holding an old fashioned buttermilk biscuit that was broken in half and honey drizzling over top.

    Related Recipes

    Vegetarian Tostadas - Mom's Lentil Tostadas Recipe

    Oil Pie Crust - Mom's Favorite

    Mom's Rhubarb Sauce Recipe

    Mom's Caramelized Cinnamon Toast

    Mom's Homemade Buttermilk Biscuits

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Pinnable Image for Mom's Buttermilk Biscuits recipe.

    Mom's Homemade Buttermilk Biscuits

    Shelby Law Ruttan
    Mom's Old Fashioned Buttermilk Biscuits are a homemade recipe that produces buttery fluffy biscuits with flaky layers that are delicious spread with butter, honey, or jam.
    4.67 from 9 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course Breads
    Cuisine American
    Servings 10 biscuits
    Calories 239 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 3 cups sifted flour
    • 1 tablespoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • 1 tablespoon sugar
    • ¾ teaspoon cream of tartar
    • ½ cup butter
    • 1 cup buttermilk

    Instructions
     

    • Preheat the oven to 450° F. In a large bowl stir together the flour, baking powder, baking soda, salt, sugar, and cream of tartar.
    • Using a pastry cutter, cut the butter into the flour mixture until it resembles pea like crumbs.
    • Make a well in the center of the flour mixture and add the buttermilk to the dry ingredients; stir until just combined.
    • Turn the biscuit dough out onto a floured surface. Knead 5-6 times to bring the dough together. Flatten to about 1" thick using your hands.
    • Cut with a 3" biscuit cutter and place on a baking sheet lined with parchment paper, being sure to have the biscuits touch each other slightly.
    • Bake for 10 minutes or until biscuits are golden brown.

    Nutrition

    Calories: 239kcalCarbohydrates: 31gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 522mgPotassium: 113mgFiber: 1gSugar: 2gVitamin A: 323IUCalcium: 107mgIron: 2mg
    Keyword Buttermilk Biscuits, Homemade Buttermilk Biscuits, Mom's Buttermilk Biscuits, Old Fashioned Buttermilk Biscuits
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Kate

      September 21, 2021 at 9:13 am

      5 stars
      These are simply the best I have ever tasted. Subtle sweetness, perfect texture, no ‘dull’, dry, cardboard taste that too many biscuits seem to have. Good even after they have cooled!

      Reply
      • Shelby Law Ruttan

        September 21, 2021 at 11:49 am

        Thanks Kate! I appreciate you coming by to review the recipe! Shelby

        Reply
    2. Sarah

      November 22, 2015 at 12:13 am

      These look AMAZING! Miss homemade biscuits around here!

      Reply
    3. Cindys Recipes and Writings

      November 18, 2015 at 5:41 am

      Great tips for making perfect biscuits! So cool that your family works together to preserve those family recipes!

      Reply
    4. Kathleen

      November 17, 2015 at 2:01 pm

      Shelby I love this post! I can't wait to try making these with your moms tips! I can't believe you've been blogging for 8 years!

      Reply
    5. Monica

      November 16, 2015 at 7:36 am

      What a lovely story. Biscuits are one of my favorite things but they are even better when you make them with someone you love. You have a beautiful blog!

      Reply
    6. Wendy, A Day in the Life on the Farm

      November 15, 2015 at 6:22 pm

      I am going to make these biscuits and I am going to include your Mom's secret ingredient that you failed to mention in your tips. I am going to to add a dollop of love to these biscuits as I make, cut and bake them.

      Reply
    7. Lauren @ Sew You Think You Can Cook

      November 15, 2015 at 2:30 pm

      Fabulous photos and wonderful memories. And I'm with you, I could just eat biscuits for dinner.

      Reply
    8. Tammi @Momma's Meals

      November 15, 2015 at 12:39 pm

      Thanks for hosting this week! What a special way to share an old time favorite recipe. Straight from the heart. Made me think of the biscuits my grandfather made for us growing up.

      Reply
    9. Liz

      November 15, 2015 at 11:28 am

      Oh, boy, these are the PERFECT biscuits! I'm going to use your mom's tips to make my next batch!!

      Reply
    10. Kristi @ My SF Kitchen

      November 15, 2015 at 11:03 am

      These biscuits look like they would melt in your mouth! Yummy! Beautiful photos, too

      Reply
    11. Renee@Renee's Kitchen Adventures

      November 15, 2015 at 10:13 am

      These look terrific! One of my favorite things to make and eat! Your mom is so cute! She's so nice too! Tell her I said HI!

      Reply
    12. Wendy @ Wholistic Woman

      November 15, 2015 at 7:53 am

      Love that you documented your mom making them! I did something similar a few years ago when I documented my mom making banket. This inspires me to do more of those.

      Reply
    13. Family Foodie

      November 15, 2015 at 7:44 am

      What a special post! I loved reading this and your photography made me feel like I was in your mom's kitchen. Thank you for sharing.

      Reply
    14. Nora

      November 15, 2015 at 7:19 am

      These look fabulous! I love making homemade biscuits, once you get the hang of it there's no going back to store bought!

      Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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