Home and Kitchen Diaries

Buttermilk biscuits not
as easy as I thought

But I need a taste of the past

Biscuits are not a typical Filipino breakfast, but I find myself craving for them every now and then whenever I remember how McDonald’s used to serve Sausage Biscuit; I was an ‘80s kid, so go figure. Most of you probably do not even know they served it back in the day.

Like with any food tradition, I simply want a taste of the past. So I attempted to make this buttermilk biscuits several times, and it was not as easy as I thought. The challenge was creating those flaky bits, and you can only achieve that with cold butter. Not very easy in our tropical weather.

Flat buttermilk biscuits

I have only one tip: make sure ALL the ingredients are cold, down to the bowl of your mixer. I refrigerate all ingredients the night before I make this in time for next day’s breakfast. When the butter ends up melting, you will have a flat biscuit. (But it will still taste good anyway.)

Three ways of mixing the dough:

  1. Throw all ingredients in a mixer. When I just want a quick fix I just throw all dry ingredients and butter in a mixer, add the buttermilk last and let it form a shaggy dough (do not overmix) before I cut them into circles.

  2. Use food processor. Pulse or blitz your food processor with the dry ingredients and butter until mixture resembles coarse sand with a few pea-sized clumps of butter intact. This bits of butter will make the biscuits steam and puff up. Add the buttermilk and mix until it forms into a shaggy dough.

  3. Use a pastry cutter if you don’t have a food processor. Mix the dry ingredients and “cut in” the butter until it forms a few pea-sized clumps of butter. Add buttermilk and mix until it forms a shaggy dough.

This is what it should look like, flaky and with some buttery layers:

Flaky biscuits

Biscuit with buttery layers

I pair it with buttermilk chicken.

@thekitchendiarist#buttermilkchicken #food #foodie #tiktokfoodie #easyrecipes♬ Let’s Stay Together – Al Green


  • 4 cups all-purpose flour or biscuit flour
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter (cubed, very cold)
  • 1 cup buttermilk (or 1 TBSP lemon juice/vinegar and 1 c milk)


  • In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  • Using a pastry cutter, incorporate the butter into the drying ingredients leaving large chunks. Do not use hands as it will melt the butter. You may also blitz in the food processor for a few seconds.
  • Fold in buttermilk until a thick, shaggy dough forms.
  • Lightly flour a clean surface and dump the dough into it. Bring the dough together until it comes together in one large piece.
  • Roll out with a rolling pin to about 1 ½ to 2 inches. Using a biscuit cutter or small glass, cut out 2-3 inch rounds and place them on the prepared baking sheet.
  • Bake for 18-20 minutes until golden brown. Brush the biscuits with melted butter.


About author


Spanning two decades of a career in publishing, she began to see the lockdown as a priceless boon – for it has given her the leisure of unleashing her potential as an amateur baker, writer, and digital publisher.

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