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Flaky & Light Beautiful Biscuits

Flaky & Light Beautiful Biscuits


Even though I was born and raised (and have lived my entire life) in the northern state of Minnesota I have southern roots.  I have grandparents on both sides of my family that are from southern states – West Virginia and Arkansas.  So, as a little girl buttermilk biscuits were regular fare.  Warm from the oven topped with a pat of melting butter and homemade jam they are one of my comfort foods.  Often my mom would invite my grandparents over for Sunday supper.  She would make a big pot of soup and homemade biscuits.  Just writing about this simple yet delicious meal makes me smile (and tear up a little as I realize how much I miss my grandparents).

Biscuits are quick and easy to make.  Start to finish will take you less than 30 minutes and that includes the time they are in the oven.  The best advice I can share about biscuit making is to be careful not to over-stir or knead the dough which can cause them to be tough.  The goal is to have lots of tender flakes in your biscuits; then they just melt-in-your-mouth.

I’m getting hungry just thinking about making them so let’s get to it.  This recipe for Perfect Buttermilk Biscuits also includes a fruit butter recipe.  We’ll make the fruit butter while the biscuits are baking so take a stick of butter (1/2 cup) out of the refrigerator so it can soften at room temperature while we make the biscuits.

Heat your oven to 450°. I know this seems like a high oven temperature but it is necessary to help the biscuits quickly rise once you put them in the oven to bake.  Combine the flour, baking powder, baking soda and salt in a large bowl.  Cut in the butter (this should be cold butter right from the refrigerator) with a pastry blender.


Continue cutting until the mixture resembles coarse crumbs which are pea size or smaller.


Stir in the buttermilk just until the flour mixture is moistened (do not over mix).


Turn the dough onto a lightly floured surface and gently knead about 10 times.  You may need to flour your hands.  To knead, simply fold the dough on top of itself and press down gently.  Turn the dough a quarter turn and repeat the folding process.  Kneading biscuit dough is really just the final mixing step.  Be careful to not over knead the dough.


With a rolling pin, roll out dough to 3/4–inch thickness.


Cut with a 2 ½-inch biscuit cutter into 8 biscuits.  Press firmly down on the cutter; do not twist the cutter.  This helps your biscuits rise more evenly.


Gently tap the biscuits out of the cutter into your hand.


Place biscuits 1-inch apart onto an ungreased baking sheet.


Brush tops of biscuits with melted butter.  This will give them a beautiful golden color.


Bake for 10 to 14 minutes or until lightly browned.


While the biscuits are baking stir together the ½ cup of softened butter and 3 tablespoons of your favorite flavor fruit preserves or jam.


Serve the biscuits warm.  They are best right out of the oven!


Let me know what you think about Perfect Buttermilk Biscuits by rating and reviewing this recipe. Or, leave a comment here on this blog.

“Love is in the Air” next Thursday when Amanda makes an amazing tart for a friend’s bridal shower.

Becky Wahlund is the Director of the Test Kitchen for Land O'Lakes and writes for our Recipe Buzz® Blog.

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Hi Becky: How do I add your biscuit recipe, to my recipe box? There wasn't an option? Thanks Nick Vellone

Posted November 03, 2011 by Nick V.
Test Kitchen Comment
From: Cindy
Nick - Within the blog post you will find the name of the recipe underlined which mean it is hyperlinked to the recipe on the web site. Just click on the recipe name and you will go to the actual recipe. Then save the recipe as you would any other recipe into your recipe box. If you have other questions, let me know.
Posted November 06, 2011

Pat, I love your description of these biscuits. I think I might need to make them for dinner tonight! Thanks for the comment.

Posted January 18, 2011 by Becky

Now that's a biscuit! Just like Mama's. Daddy called 'em cathead biscuits...big, light, fluffy, flaky and delicious.

Posted January 15, 2011 by Pat