Recipe Summary

30 mins
10 mins
40 mins
10 biscuits


Ingredient Checklist


Instructions Checklist
  • In a large bowl, stir together flour, baking powder, sugar, salt and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.

  • Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 4 to 6 strokes or just until dough holds together. Pat or lightly roll dough to 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter; reroll scraps as necessary and dip cutter into flour between cuts.

  • Place biscuits 1 inch apart on an ungreased baking sheet. Bake in a 450 degree F oven for 10 to 12 minutes or until golden. Remove biscuits from baking sheet.

  • To serve, split biscuits and place on serving plates. Top with Sausage Gravy. (Store remaining biscuits in airtight container or bag overnight). Makes 6 servings (10 biscuits).

Drop Biscuits Supreme:

Prepare biscuits as above, except add 1/4 cup whipping cream with the buttermilk. Do not knead, roll, or cut dough. Drop dough by spoonfuls onto greased baking sheet. Bake as directed. Makes 12 biscuits.

To make 1-1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/4 cups total liquid; stir. Let stand for 5 minutes before using.

Nutrition Facts

506 calories; fat 32g; cholesterol 81mg; saturated fat 16g; carbohydrates 40g; mono fat 12g; poly fat 3g; insoluble fiber 1g; sugars 6g; protein 11g; vitamin a 534.5IU; vitamin c 2.4mg; thiamin 0.7mg; riboflavin 0.5mg; niacin equivalents 3.9mg; vitamin b6 0.2mg; folate 84.7mcg; vitamin b12 1mcg; sodium 1027mg; potassium 355mg; calcium 272.6mg; iron 2.7mg.