Rosalie’s Buttermilk Biscuits

A plate of biscuits on top of each other.

Rosalie’s Buttermilk Biscuits

NOTE:  These biscuits are mouth-watering good.  Light, fluffy, and buttery tasting. Stack them close together in your pan and see them rise high.  They go perfectly with Rosalie’s Country Milk Gravy.



  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 5 tablespoons cold butter
  • ¾ cup cold buttermilk
  • Butter for brushing biscuits
Cuisine: Country
Yield: 8 to 9 Biscuits
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  1. Preheat oven to 425-degrees. In medium bowl combine flour, baking powder, baking soda, and salt.  Mix well.  Cut butter into flour with a pastry blender or rub between clean hands until dough resembles small peas.  About 5 minutes.
  1. Make a well in the middle of the flour bowl; add the buttermilk. Stir the buttermilk into the flour until the dough comes together.
  1. Turn dough onto a lightly floured surface and with floured hands, knead the dough gently about 2 to 3 times. Pat the dough to a ¾ inch thickness.  Using a 2 ½-inch round biscuit cutter, cut the biscuits and lift the biscuits out, do not twirl the cutter.  Place biscuits on a lightly greased 9-inch round baking pan.  Arrange the biscuits stacking tightly together.  This will cause the biscuits to rise high.
  1. Bake for 10 minutes; biscuits should be a golden brown. Remove from oven and brush biscuits with melted butter.  Makes 8 to 9 biscuits.