Jumbo Buttermilk Biscuits Recipe

Feature image of six baked biscuits on a parchment paper lined rimmed baking sheet.

5 from 2 votes

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.

Prep Time20

Cook Time13

Total Time33

Course: Bread

Cuisine: American

Keyword: jumbo buttermilk biscuits

Servings: biscuits

Calories: 272kcal

Author: Mindy Boyd

Ingredients

2 cups flour
1 tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅓ cup shortening
¾ cup buttermilk

Instructions

Preheat oven to 450°.
Combine flour, baking powder, baking soda and salt in a large bowl with a spoon.
2 cups flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon 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.
⅓ 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.
¾ 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 ½"-¾" 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.

Notes

Flour your hands before kneading the biscuit dough.

The dough is very shaggy when you turn it out to knead, just work the it while you're kneading it and it'll come together in no time.

This recipe can easily be doubled or tripled if you're feeding a crowd, or want to freeze some.

I don't use a rolling pin, I just pat the dough out with my hands.

I pat the dough out into a thick rectangle, then cut 5 biscuits. Then I reshape the leftover dough to make the last biscuit, place it on the counter and place the glass over it moving it around to make the last shape into a circle.

Brush the freshly baked biscuits with melted butter.

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Nutritional information is approximate.

See ingredient notes and substitutions in the post above.

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Nutrition