Buttermilk Biscuits

Side Dish Recipes | 0 comments

These biscuits are my favorite – the addition of yeast makes them much lighter than a regular baking powder biscuit.

Buttermilk Biscuits

Joan Donogh
Great with a ham dinner, and also good with butter and jam.
Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Course Side Dish
Cuisine American


  • 1 cup buttermilk
  • 1/2 cup water
  • 4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 package quick rising yeast
  • 2 tablespoons sugar
  • 1/3 cup shortening
  • 2 tablespoons melted butter


  • Heat buttermilk in a small pan on the stove, or in the microwave, until bubbles form around the edge. The buttermilk will curdle. Remove from heat and add water, set aside.
  • In food processor, combine flour, baking powder, salt, yeast, and sugar. Add shortening and whirl until mixture resembles coarse meal. Add buttermilk and whirl to mix in.
  • Knead the dough until smooth - if you have a large food processor you can knead in it, otherwise remove and knead about 5 minutes on a floured board.
  • On a floured board, roll out the dough to about 3/4 inch thickness. Use a floured cookie cutter (2 1/2 to 3 inch round) to cut out the biscuits. Place on greased cookie sheets, 1 inch apart. Prick tops of biscuits with a fork.
  • Cover biscuits with a cloth and let sit for 30 to 45 minutes. They don't rise too much at this point, but will rise more during baking.
  • Preheat oven to 400 degrees F. Brush the biscuits with melted butter and bake for 10 to 12 minutes until lightly browned. Serve warm.



Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

More Recipes

Sweet Potato Crumble

A great special occasion vegetable side dish, featuring creamy sweet potatoes topped with apples and cranberries and a crumble topping.

Barbecue Baked Beans

Tasty bean dish made with canned baked beans with bacon and barbecue sauce, with the secret ingredient: a can of apple pie filling.

Carrot and Parsnip Gratin

An excellent special occasion vegetable recipe that can be prepared the day before and then baked before serving.

Broccoli Orientale

Tasty recipe for broccoli with a ginger-garlic sauce topped with sesame seeds.

Baked Beans

Some tasty additions make a can of pork and beans company ready.

Barley Casserole

A tasty combination of pearl barley, onions and pine nuts in this different side dish.

Coconut Rice

Tasty tropical flavored rice with coconut and mango, makes a great summertime accompaniment to grilled fish.

Corn Muffins

Savory corn muffins are made with cornmeal and corn niblets, cheese and diced red pepper.

Garlic Bread

Crusty bread with broiled topping of butter, garlic, Parmesan cheese and seasonings, goes great with lasagna and other pasta dishes.


Creamy cornmeal and Parmesan pudding, excellent served with thick meaty pasta sauce.

Yorkshire Pudding

When we went to Grandma’s for roast beef dinner, there was always Yorkshire Pudding to go along with it – smothered in beef gravy.

Creamy Mashed Potatoes

Mashed potatoes with cream cheese and sour cream, can be made the day before and reheated before serving.

Rutabaga and Pear Puree

Tasty side dish we like to serve for Christmas or Thanksgiving, but it is great anytime in the fall or winter when root vegetables are plentiful.

Sweet Potato Casserole

A great special occasion side dish with mashed sweet potatoes baked with a crunchy pecan topping.

Cranberry Sauce

I don’t think we ever saw a fresh cranberry when I was a kid, but fresh (or frozen) cranberries are now readily available to be able to make this tasty accompaniment to the holiday turkey.

Johnny Cake

Corn bread turns into dessert when topped with butter and corn syrup.