Buttermilk Biscuits are one of those treasured recipes that belong in every baker’s collection, and I’m so happy to share my version with you today. There’s nothing quite like pulling a tray of golden, flaky biscuits from the oven to fill your kitchen with warmth and comfort.
The secret to these biscuits is the combination of buttermilk—made right here at home by adding lemon juice to milk—along with the perfect balance of baking powder and baking soda. This creates that tender crumb and beautiful rise that makes these biscuits so special and irresistible.
I love serving these biscuits fresh from the oven with butter and jam, or alongside a hearty breakfast or dinner. My grandchildren always request these by name, and there’s something magical about watching their faces light up when they taste one still warm from the oven.
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Buttermilk Biscuits
Ingredients
- 1 cup Milk
- 1 teaspoon Lemon Juice
- 2 cup All-Purpose Flour
- 4 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 0.33333333333333 cup Olive Oil
Instructions
- Preheat oven to 425
- Combine milk and vinegar.
- Stir.
- Set aside.
- In a bowl, put in all dry ingredients.
- Stir with a wisk.
- Make a well in the center and pour in milk and oil.
- Stir to combine.
- Sprinkle a teaspoon of flour over dough and gently knead or fold the dough with spoon.
- Repeat once or twice until dough is much less sticky.
- Prepare a cookie sheet with Pam or Parchment Paper.
- Drop dough onto cookie sheet 2 inches apart.
- Bake for 8 – 9 minutes.
- Option: You can also add shredded cheddar cheese.
- Add the cheese to dough at end.
- Fold in.
- Drop on a cookie sheet and put a pinch of cheese on top.
- I also used these biscuits for my Chicken and Dumplings.
- Check it out
