Buttermilk Sugar Biscuits on baking sheet in oven
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4.75 from 4 votes

Buttermilk Sugar Biscuits

A delicious biscuit recipe that's a blend of buttermilk and cream biscuits.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 10
Calories: 173kcal
Author: Beth Mueller



  • 2 cups flour plus 1/4 cup for dusting counter tops
  • 2 tbsp. table sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 6 tbsp. butter cold
  • 1 cup buttermilk


  • Preheat oven to 425 degrees F.
  • Combine the flour, sugar, baking powder, and salt into a mixing bowl. Mix with a whisk to distribute everything evenly.
  • Cut in the butter using your hands, fork, or pastry cutter. We prefer using our hands because it's a little quicker, but a little more messy.
  • Mix in 3/4 of the buttermilk and bring together. If your dough feels too dry, use a little bit more butter milk. The exact amount of buttermilk you need will vary depending on the flour.
  • Dust counter with 1/8 of a cup of flour.
  • Pour dough out onto the counter.
  • Using your hands, smash the dough into one mass.
  • Using your hands to flatten the dough until it's roughly 1/2 inch thick.
  • Fold the dough in half and flatten again until 1/2 inch thick.
  • Repeat the folding and flattening steps 6-8 times. This is an important steps as this gives the biscuits layers.
  • Using a rolling pin, roll the dough out until it's a 1/4 inch thick.
  • Use a biscuit cutter or pastry ring to cut the biscuits into the size your prefer. Push straight down through the dough and then twist the ring slightly
  • Place your biscuits onto a greased baking sheet and bake for 12-15 minutes. The thinner you make your biscuits the shorter the cooking time.
  • Remove from the oven and let cool.
  • Slather each biscuit in butter and/or jam.


Serving: 1Biscuit | Calories: 173kcal | Carbohydrates: 23.6g | Protein: 3.5g | Fat: 7.4g | Saturated Fat: 4.6g | Cholesterol: 19mg | Sodium: 310mg | Fiber: 0.7g | Sugar: 3.7g