4 Big Buttermilk Biscuits Recipe
Made from scratch using Lindley Mills flour and Homeland Creamery buttermilk. Big, tender and delicious. Contains flour and butter.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wet Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 450°F (232°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- 3
Cut in the Butter
Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Pour in the buttermilk and stir gently until just combined. Be careful not to overmix; the dough should be slightly sticky.
- 5
Shape the Biscuits
Turn the dough out onto a floured surface. Pat it into a rectangle about 1-inch thick. Cut out biscuits using a biscuit cutter or a glass.
- 6
Bake
Place the biscuits on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown.
- 7
Cool and Serve
Remove from the oven and let cool slightly before serving. Enjoy your big buttermilk biscuits warm!