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Sky-High Buttermilk Biscuits

These soft and flaky buttermilk biscuits come together in minutes with only a handful of basic ingredients. These tall, fluffy biscuits rival the South's biscuits---You'll never go back to biscuits-from-a-box again!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 large biscuits


  • 2-1/4 cups white whole wheat flour
  • 2 teaspoons coconut sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup plus 2 tablespoons cold butter cut into small chunks
  • 1 cup buttermilk
  • Fresh butter and jam for serving optional


  • Preheat oven to 400F and line a baking sheet with parchment paper. Set aside.
  • In a large bowl, sift flour, sugar, baking powder, baking soda, and salt until combined. Using a pastry cutter or your hands, work butter into flour mixture until crumbly. Pour buttermilk over top, and stir until a shaggy clump of dough forms.
  • Turn dough onto a floured surface and gently knead until dough is smooth. Pat dough into a 3/4 in thick circle and use a 3-in biscuit cutter to cut dough into biscuit shapes. Place biscuits on prepared baking sheet and bake at 400F 13-15 minutes, or until golden brown. Serve biscuits warm with butter and jam if desired.


Store biscuits in an airtight container at room temperature up to 3 days.