Homemade Buttermilk Biscuits

The traditional buttermilk biscuit is a cornerstone of classic Southern cooking. For the longest time, though, I just never understood the hype. Despite being born south of the Mason-Dixon line, biscuits were never something I grew up eating or particularly craved (breakfast tacos, on the other hand, are a lifelong obsession).

Tender, flakey goodness

Then I went to Charleston and had my mind blown. Between breakfast at Callie’s Hot Little Biscuit and biscuits from Husk and Spero, I became a biscuit junkie. So I set to work in my kitchen to make my own biscuits. I use a food processor to make my biscuits, which I’m pretty sure is criminal offense in certain parts of the South. It cuts down on time and mess, which is awesome because I have neither time nor patience. If you do not have a food processor just mix these together with your hands old school style. Either way, you’ll have yourself a mighty fine biscuit.

Homemade Buttermilk Biscuits, makes a about a dozen


  • 2 cups All Purpose Flour, plus extra for rolling out the dough
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 stick of Butter, softened and cut into cubes
  • 1/4 cup Cream Cheese, cut into pieces
  • 3/4 cup Buttermilk
  • 1 Tablespoon Greek yogurt (it adds a little extra richness and tang to your buttermilk, and therefore, your biscuit)


  • Food Processor
  • Rolling Pin
  • Wax paper or parchment paper
  • 2” circle cookie cutter or glass
  • Baking sheet or Cast Iron skillet greased (you can also just line your baking sheet with a silpat or parchment paper)

The Process:

1) Preheat your oven to 500 degrees. Pour your flour, salt, and baking powder in to the bowl of your food processor and blitz for 5-10 seconds to mix them all together.

2) Put your cream cheese and butter in the flour mixture. To “cut” your butter and cream cheese into your dry ingredients, simply pulse the ingredients together for 15-20 seconds until crumbs form. Your mixture will look like a sand with a few clumps in it.

the finished dough

3) Pour your buttermilk into your food processor along with the Greek yogurt. Pulse the dough together for 15-20 seconds until a ball of dough forms in the bowl of your food processor. The dough will be quite wet, but that’s what you are going for with this one. The less you work  it the better.

4) Dump your dough out on to a floured surface like a cutting board. For extra ease, you can even do this on wax or parchment paper. Sprinkle flour on your rolling pin and on top of your dough. Gently roll your dough out to about 1” thickness. Be careful not to overwork your dough or you’ll have a tough biscuit.

5) Dip your cookie cutter or glass into some flour and begin punching discs/biscuits out of your dough. Be careful to not twist the cookie cutter/glass. Place the biscuits on a prepped baking sheet or in a cast iron skillet making sure that the biscuits are touching.

6) Brush melted butter on the tops of your biscuits. Turn the temperature in your oven down to 450 degrees and place your biscuits in the oven and bake for 15-18 minutes until golden brown. Let your biscuits cool for about 5 minutes before serving.

Disclaimer: This is an unsponsored post. I received no money, but I did eat copious amounts of biscuits. Worth it.

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