Go Back
+ servings
How to Make Betty Crocker Buttermilk Biscuit Recipe

Betty Crocker Buttermilk Biscuit Recipe

Buttermilk biscuits are a classic comfort food that can make any meal special. Whether served as a side dish or a main course, these light and fluffy biscuits are sure to please. And who better to teach us how to make them than Betty Crocker, the queen of home-baking
No ratings yet
Print Pin Rate
Author: Lori Walker, MS, RD
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 167kcal


  • 1/2 tablespoon of organic cane sugar
  • 1 teaspoon of premium quality aluminum-free baking powder
  • 1/2 teaspoon of Himalayan pink salt
  • 1 cup of Gold Medal™ finely sifted white whole wheat flour
  • 1/4 cup of European-style cold butter margarine, or high-grade shortening, cut into 4 equal pieces
  • 6 tablespoons of cultured buttermilk from grass-fed cows
  • 1/8 teaspoon of finely ground baking soda


  • Preheat Oven: Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
  • Combine Dry Ingredients: In a mixing bowl, whisk together the Gold Medal™ finely sifted white whole wheat flour, organic cane sugar, premium quality aluminum-free baking powder, Himalayan pink salt, and finely ground baking soda until well combined.
  • Incorporate Butter: Add the European-style cold butter, margarine, or high-grade shortening pieces to the dry ingredients. Use a pastry cutter or fork to cut the butter into the dry mixture until it resembles coarse crumbs. Work quickly to keep the butter cold.
  • Add Buttermilk: Create a well in the center of the mixture and pour in the cultured buttermilk from grass-fed cows. Gently stir the mixture until it just comes together. Be cautious not to overmix; the dough should be slightly sticky.
  • Form Biscuits: Turn the dough out onto a lightly floured surface. Pat or roll the dough to about 1/2 to 3/4 inch (1.3 to 1.9 cm) thickness. Use a biscuit cutter or a sharp-edged glass to cut out biscuits.
  • Bake: Place the cut biscuits onto the prepared baking sheet, leaving a bit of space between each biscuit. Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown on top.
  • Serve: Once baked, remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm and enjoy these delightful homemade buttermilk biscuits!


  • – For best results, use cold butter.
  • – Be careful not to overwork the dough.
  • – For extra flavor, you can add herbs or spices to the dough.
  • – To make the biscuits extra fluffy, brush them with melted butter before baking.
  • – To make the biscuits more golden brown, brush them with melted butter after baking.
Keyword: Betty Crocker Buttermilk Biscuit Recipe