No fail sky high buttermilk biscuits!  AKA Biscuits for dummies.

So…you’ve been searching for a no fail biscuit? You’ve tried and tried but you just can’t … and by golly, you’re southern! You may think that golden, tender biscuits may never be in your cards and you’ll have to buy frozen/whomp biscuits forever. I know you do, cause I did too (and I’m Southern!).

aBefore I tried this recipe it was like trying to find a unicorn standing near a pot of gold that was meant only for me. I will not bore you with all of my trials and tribulations with biscuits. Let’s just say, hundreds of biscuits have been in and out of my kitchen and it was never “the one”. I wanted the one – the one that’s got the perfect tender texture, that rose so high you thought you would have to buy a bigger oven, with just the right crisp on the bottom, and was fool proof.

I don’t ask for much do I?

But one day this little beauty came into my life. Yes, she waltzed right in and she never left. Finally, FINALLY, I can make a biscuit! Generations of my southern ancestors can finally rejoice!

Anyone can make these and it’s way easier than you think and it is fool proof.

I wasn’t sure I should tell you guys this, but what the heck. This is how fool proof they are: It was Saturday night, I’m having some wine (maybe too much) because I whipped these bad girls up and…and, I forgot the butter!

Yep. Total, complete dumbass. I didn’t realize it until I had cut them out and put them in the oven. After falling to my knees and looking at them, all alone in the oven with no butter, I pulled myself together and decided to just let it ride.

Listen, they still rose sky high! Were they as delicate? They were not, but they were STILL better than any store bought biscuit. Now that’s a fool proof biscuit. These are no fail biscuits I tell ya!

One more thing: The key, I think, to these babies getting so tall is the “no-twist method”. When you cut them, don’t go down and twist. Just go down and come right back up. Another key, fresh ingredients. If your baking powder expired 2 years ago, this is not gonna work. It’s cheap man, just get fresh ingredients.

No Fail Buttermilk Biscuit


  • 6 tablespoons butter
  • 2 cups all purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon baking soda
  • 1 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk


  1. Preheat oven to 450°.

    Cut butter into small cubes. Place the butter on a plate and place in the freezer while you mix the dry ingredients. The butter should be very cold.

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

  3. Add the butter to the bowl and using a pastry blender or a fork and a knife, cut the butter in to combine until it looks like coarse crumbs. 

  4. Make a well in the middle of the flour/butter mixture.  Add the cold buttermilk. Stir until dough is mixed and combined. It will be slightly sticky or tacky. If it’s still really sticky, add a bit more flour.  If it’s really dry and not keeping together add a bit more buttermilk.

  5. Turn out the dough onto a floured surface and pat into a large rectangle.

  6. Fold the dough over and onto itself six times, so you end up with a tall square, then pat down to about 1 inch thick.

  7. With a 2.5 inch round biscuit cutter, push down to cut the dough and pull up, using the “no-twist method”.  Leftover scraps can be combined and cut again.

  8. Place the biscuits on a parchment paper lined baking sheet or silicone mat, almost touching each other, and bake at 450° for 12-15 minutes until browned.

**Note: If you notice your dough is really sticky, add a bit more flour and work it in.  Dough is not wet enough? Add a splash more buttermilk.  You can make these any size you want.  You may have to adjust baking time, but keep on eye on them and look for golden brown and you’re…well, golden.

No fail sky high buttermilk biscuits! AKA Biscuits for dummies.
No fail sky high buttermilk biscuits! AKA Biscuits for dummies.

This post parties @ The Weekend Potluck

No Fail Buttermilk Biscuits

63 thoughts on “No Fail Buttermilk Biscuits”

  1. Here in Australia we call biscuits scones and they are definitely one of my Go-To recipes when guests drop by. My recipe is a little different to yours Jaxx, so I’m trying out your recipe this weekend ๐Ÿ™‚
    Thank you for sharing your buttermilk biscuit recipe at Create, Bake, Grow & Gather this week. I’m delighted to be featuring it at tonight’s party.

  2. These look amazing! And I love a good biscuit with a homemade soup or stew. Thank you so much for sharing. I can’t wait to try these!

    1. Hope you enjoy! And..with the leftover biscuits, I just pop them in the toaster and they come out fresh, like you just took them out of the oven!

    1. I feel ya Shannon! The shame … but no more. I promise. Give these a try and you’ll be the Biscuit Queen!

  3. I love how these look even though I can’t have flour or buttermilk due to food sensitivities. The cracks in the biscuit make them all the more mouthwatering (not to mention they look so soft!)

  4. These look fabulous! Thank you for deciding to share the recipe! Pinned & Sharing! Thank you for sharing on Merry Monday! We hope you will join us again next week!

  5. Those look like perfect biscuits! Thanks for sharing at the What’s for Dinner party. Have a wonderful New Year!

    1. Easy is not the word Hollie! If I can make a biscuit this good anyone can because I’m a master failure at biscuit making. Thanks for checking it out and so glad you enjoyed it!

  6. There’s nothing like a light and fluffy buttermilk biscuit! Yours look amazing, Jaxx. I’m really glad you shared the recipe – and your tip about cutting out the biscuits – with us at the Hearth and Soul Link Party, Have a lovely weekend!

  7. I love the idea of using a cookie cutter to make them all the same shape and size. These would make a lovely homemade gift too (it we can manage not to eat them all, because they do sound delicious). Pinning to try, and also to The Really Crafty Link Party Pinterest board – thank you for joining the party!

  8. This is perfect. I was looking for a user friendly biscuit recipe. I am definitely biscuit challenged and usually settle for the refrigerated variety. I’m going to have to try this!

  9. Who would have guessed that doing the twist would be a bad thing? Thanks for the great tip and stopping by Friday Frenzy! Faith, Hope, Love, & Luck – Colleen

  10. I have a few high rise biscuit recipes and one I posted for this Fiesta Friday. Biscuits are fun to make and there are certain ingredients/combinations that really work like yours obviously did. Thanks for coming to the party and sharing with everyone!

  11. LOL Jaxx, I always love reading your posts. The entertainment factor is as sky high as your buttermilk biscuits. Baking and I have never been good friends but I’ll sure be keen to give these a try

    1. Oh Michelle, I so want to convert everyone into biscuit making geniuses! God knows, if I can make a biscuit, anyone can.

      P.S. – Always happy to entertain! A giggle a day never hurt anyone!:)

  12. These look so good I’ll be dreaming of butter cascading down a buttermilk biscuit mountain!!! Yum!
    Dropped by from #FridayFrivolity (2nd time I’m here today), had to share so others can drool too! ๐Ÿ™‚
    Hope this weekend treats you kindly. ๐Ÿ™‚

    1. Thanks for the share and putting that image in my head of butter cascading down a biscuit mountain! Geez, I won’t be able to think of anything else today! lol

    1. Sue you’ll be so proud of yourself once you make these biscuits. Oh, the years I failed in making biscuits. Then these came into my life and I still high five myself when I make them. I feel like a biscuit champ!

  13. A life without a good biscuit is not a life worth living. Carry on. ๐Ÿ˜‰ P.S. Found you at both #FridayFrivolity and the Blogger’s Pit Stop.

  14. These biscuits look perfect and I like that you say anyone can make these. I hope that means I can make them, too. We love biscuits at my house. Thank you for sharing this recipe!

    1. If I can make them, I promise you can too. I have failed at biscuits so many times, it’s an unfortunate amount. Sad really. You got this!

  15. These look yummy! I have a very hard time getting biscuits to work so I am anxious to try this! Pinned.

    1. Me too! Well, I did.
      I can’t wait to hear how they worked out for you!

      Just as a side note…one time I added some ranch dressing powder to the biscuit mix. It was really good!

  16. Congratulations!
    Your recipe is featured on our Top Ten this week at Full Plate Thursday. Your recipe will be pinned to our Features board and we sure hope you enjoy your new Red Plate! Thanks so much for sharing with us and have a great week!
    Miz Helen

  17. Great tip…I did not realize cutting method was a factor. Those look great.
    Thanks for sharing at Funtastic Friday.

  18. Thanks so much for posting to the #fandayfriday link party! Hope you got some great traffic from the party this week hope to see you again next week!

  19. What a great cutting tip for the dough. This has made me hungry for a pan of biscuits, some butter and jam, oh my! Hope you have a fantastic weekend and thanks so much for sharing with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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