These Jumbo Buttermilk Biscuits are soft, flaky, and made for serious breakfast cravings. Whether you’re stacking them into hearty breakfast sandwiches, pouring on some homemade bacon or sausage gravy, or just enjoying one fresh from the oven with some jam, they’re a breakfast win. Best of all, this easy recipe comes together in about 30 minutes—no fuss, just big, satisfying fluffy biscuits.
This post was originally published in May 2016 and updated in April 2025 to reflect a recipe yield change from 8 to 6 biscuits (since I consistently get 6), and to add helpful tips and fresh new photos.
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I’ve made this buttermilk biscuit recipe for years without any special tools. I didn’t even own a pastry cutter until recently—two butter knives work just fine for cutting the shortening into the flour. And since I don’t have a large biscuit cutter, I just use a drinking glass. You really don’t need fancy equipment to make homemade buttermilk biscuits. They still bake up tall, soft, and delicious every time.
Ingredient Photo
See recipe card for exact amounts.
Ingredient Notes and Substitutions
These homemade biscuits are made with five simple ingredients that you probably already have on hand, or can easily keep stocked in your kitchen.
- Buttermilk: I use real cold buttermilk straight from the fridge. If you don’t have any, see below for how to make a quick substitute using lemon juice or vinegar and regular milk. Whole milk works best if you’re skipping the buttermilk or sub altogether—and if you have leftover buttermilk, you’ve got to use it to make my Cowboy Coffee Cake!
- Flour: I use all-purpose flour and haven’t tested this recipe with self-rising flour or cake flour.
- Shortening: For convenience, I use shortening that comes in a stick. Butter-flavored shortening is a great option too if you want a little more richness.
- Leavening Agents: This recipe uses a good amount of baking powder with a touch of baking soda for just the right rise and texture.
- Salt: Just enough to enhance the flavor and bring everything together.
Step-By-Step photos
See recipe card for step-by-step instructions.
1. The dry ingredients on the bowl ready to be mixed together.
3. Course crumbs.
5. The buttermilk added.
7. The shaggy dough turned out onto the counter.
2. Shortening added.
4. A well in the center.
6. The mixed shaggy dough.
8. After being needed.
If you want easier to make biscuits check out my Light Yogurt Drop Biscuits or Garlic & Cheddar Biscuits. For even easier biscuits cook pre-made biscuits in the air fryer.
How to Make a Buttermilk Substitute
Put 1 tablespoon of lemon juice OR white vinegar for every 1 cup of milk to a measuring cup, add enough milk to equal 1 cup. Let it stand for 5-10 minutes.
For this specific recipe you will put 2 1/4 teaspoons of vinegar or lemon juice in a one cup measuring cup and fill it up with enough milk to equal 3/4 cup.
Frequently Asked Questions
I use shortening in this recipe because it makes super soft, fluffy, and tender biscuits. Unlike butter, which adds rich flavor and can create more flaky layers, shortening gives these biscuits a more delicate, melt-in-your-mouth bite. It’s also easier to work with since it doesn’t soften as quickly as butter.
Store leftover biscuits in an airtight container for a few days.
Try these breakfast recipes too!
Smoked Sausage Hash Brown Casserole
The ultimate cozy meal that’s easy to make and packed with flavor!
Copycat Waffle House Cheese Eggs
Cheese and eggs are cooked in melted butter and the end results is cheesy eggs that are so delicious!
This easy casserole makes a great breakfast dish but can also be eaten for brunch, lunch or dinner.
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Jumbo Buttermilk Biscuits Recipe
Ingredients
- 2 cups flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup shortening
- 3/4 cup buttermilk
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Instructions
- Preheat oven to 450°.
- Combine flour, baking powder, baking soda and salt in a large bowl with a spoon.2 cups flour, 1 tbsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt
- Cut the shortening into the flour mixture with a pastry blender or with two butter knives (hold one in each hand and move them in a criss-cross pattern, starting at the opposites sides of the bowl), until the mixture looks like coarse crumbs.1/3 cup shortening
- Make a well in the center of the flour mixture and pour buttermilk in all at once, stir with a fork until a shaggy dough forms. Do not over-mix.3/4 cup buttermilk
- Turn the dough out onto a lightly floured surface and knead gently for 10-12 turns until nearly smooth. Pat or roll dough until it is about 1/2"-3/4" thick, cut into rounds with a three inch biscuit cutter, or something from your kitchen that is about the right size. (I use a glass dipped in flour.)
- Place biscuits onto an un-greased baking sheet (or line with parchment paper) with the sides touching and bake for 11-13 minutes, or until golden brown.
I love biscuits Mindy!! These look delectable!! Great recipes, I may have to check out those stuffed peppers and sour cream enchiladas as well!
I thought my fifteen-year-old would eat only the filling of the stuffed peppers, but I was pleasantly surprised that she ate the whole thing and loved it. Thanks for stopping by!