Buttermilk Biscuits


18 bicuits



About this Recipe

These are a simple, drop-style of biscuit that bake up soft and delicate with an almost cake-like texture, but are not sweet so they are ideal to serve alongside a bowl of soup or chili or in place of a roll at dinner.


  • 2 cups (300 g) all-purpose flour
  • 1 tbsp (12 g) granulated sugar
  • 1 tbsp (9 g) baking powder
  • ½ tsp (2.5 g) baking soda
  • ¾ tsp (3 g) salt
  • 1 ¼ cups (310 mL) buttermilk
  • 1 large egg
  • ¼ cup (60 mL) vegetable oil
NOTES: Serve the biscuits warm from the oven, or re-heated in a low oven for 10 minutes.  The biscuits are best enjoyed the day they are baked.

Step by Step Instructions

Step 1

Preheat the oven to 400°F (200°C) and line 2 baking trays with parchment paper.

Step 2

In a large bowl, sift the flour, sugar, baking powder, baking soda and salt.

Step 3

Use an ice cream scoop or 2 tablespoons to drop batter (about ¼ cup each) onto the prepared baking trays, leaving 2-inches between them.  Bake the biscuits for about 15 minutes until they are a light golden brown and lift away from the parchment easily.