Flaky Buttermilk Biscuits for Soups and Sunday Dinners
Cold butter, a light hand and a hot oven give these biscuits tender layers. Make eight and plan the extras for tomorrow’s soup or breakfast.
Original recipe: 8 biscuits; 1 biscuit per side portion.
Photo: Buttermilk biscuits by jeffreyw / Wikimedia Commons — CC BY 2.0 · Photo source · License
How much are you cooking?
8 portions · 1 full batch · 2 portions now · 6 for later
Prepare the original-size recipe in the specified pan. For larger amounts, cook separate complete batches; keep the stated ingredient amounts and cooking temperatures for each batch.
For the original batch: Serve four biscuits tonight and four with tomorrow’s soup. Keep dry and rewarm briefly.
Choose the total you want to cook, including any portions reserved for another meal. Repeating this dish on your calendar uses that same batch.
Ingredients
- 250 grams all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon fine table salt
- 6 tablespoons unsalted butter, cold
- 3/4 cup buttermilk
- 1 tablespoon butter, melted
Method
- Heat the oven to 425°F and line a baking sheet with parchment rated for that temperature. Whisk the flour, baking powder, baking soda and salt thoroughly so the leavening is evenly distributed.
- Cut the cold butter into small cubes and rub or cut into the flour until most pieces are pea-sized. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms. If dry flour will not join the dough, add another teaspoon of buttermilk at a time.
- Turn onto a lightly floured surface. Pat into a rectangle, fold in thirds and rotate; repeat twice more, using a light hand. Pat to about ¾ inch thick. Cut with a 2½-inch round cutter, pressing straight down. Gently gather scraps once to make 8 biscuits.
- Set the biscuits close together on the sheet. Bake 15–18 minutes until risen and golden, with centers cooked through rather than gummy. Brush with the melted butter and rest 5 minutes.
Serving, later meals and useful notes
Makes 8 biscuits, one per side portion. Flour for dusting and any extra teaspoon of buttermilk are pantry extras. Weigh the flour for repeatable results.
Store cooled biscuits airtight at room temperature for up to 2 days in a cool, dry kitchen. Rewarm at 325°F for about 8 minutes. Split extras for breakfast or serve with tomorrow’s soup; discard the entire batch if mold appears.
Keep the original recipe size and make separate batches for larger gatherings. Do not double the baking powder in one crowded bowl and expect identical handling.
Estimated cost per portion
Estimated ingredient cost: $1.40–$2.50 per batch, or $0.17–$0.31 per stated portion. About 250 g flour costs $0.22 using a $1.97/5 lb reference; 7 tbsp butter about $0.63 at $2.89/lb. Allow $0.55–$1.65 for buttermilk and leavening. Ingredient-use estimate checked October 20, 2026. Ingredient amounts used, including pantry seasoning; excludes companion dishes, tax and energy. Package purchases can cost more.
Price references checked October 20, 2026: Walmart flour price reference, Walmart butter price reference.
Photo: Buttermilk biscuits by jeffreyw / Wikimedia Commons — CC BY 2.0. Original photograph · CC BY 2.0. Licensed photograph used as serving inspiration for an original Cyrus Ramsey recipe, not a photograph of a kitchen test. Cropped and resized from the original.
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Make it a meal
- Budget Red Lentil Soup with Cumin and Lemon — Serve instead of croutons for an easy soup supper.
- Brian’s Big-Pot Beef and Bean Chili for Three Easy Meals — A warm biscuit is a practical bread alongside Brian’s chili.
- Slow Cooker Pot Roast Recipe — Split a biscuit to catch pot-roast gravy.
Put the meal together.
Choose the companions that help this meal. Portions and ingredients stay connected in your plan.
mainBudget Red Lentil Soup with Cumin and Lemon
Estimated 10 cups; 6 complete 1½-cup portions, plus any remainder per full batch
mainBrian’s Big-Pot Beef and Bean Chili for Three Easy Meals
Estimated 24–28 cups; about 16–18 complete 1½-cup servings, plus any remainder per full batch
mainSlow Cooker Pot Roast Recipe
About 8 servings (estimated) per full batch
These are published Cyrus Ramsey recipes; editorial checks are not a physical kitchen test.