Buttermilk Biscuits

Preparation info

  • Makes

    six 2¾ inch

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Marie first learned to make real Southern biscuits from her friend Sarah Gaede, who insisted on White Lily self-rising flour and gobs of lard. Sarah taught Marie to use a light hand when mixing the dough and to “de-gunk your fingers.” These biscuits are not quite the same, but when we follow Sarah’s advice, they are light as a feather.


  • cups unbleached (all-purpose) flour, or more as needed
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • cup buttermilk
  • ¼ cup vegetable oil


    1. Heat the oven to 425°F. Spray a nonstick baking sheet with nonstick cooking spray.
    2. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl and stir to blend.
    3. Stir the buttermilk and oil together in a small bowl. Add to the flour mixture, stirring with a fork just until the mixture clears the sides of the bowl. It will be very lumpy. Do not overmix.
    4. Sprinkle work surface with flour. Turn out the biscuit dough. With well-floured hands, pat the dough into a circle about 6 or 7 inches in diameter and ½ inch thick. Use a -inch biscuit cutter or glass to cut out biscuits, gathering up the scraps. Transfer to the baking sheet.
    5. Bake until golden on top and bottom, 10 to 12 minutes. These are best eaten warm.