Homemade Country-Style Buttermilk Biscuits

by Texas Homesteader~ 

I’ve struggled with biscuit recipes since, well, FOREVER! No matter what ‘guaranteed recipe‘ I try the biscuits always seem heavy & dry.

But as is tradition I promised to make RancherMan whatever he wanted for his birthday breakfast recently. And his request was (of course) homemade biscuits and gravy, along with a generous supply of thick-cut heavily peppered crispy bacon.

Back to my recipe I went with a sigh. He deserved better! My previous attempts just didn’t seem to have enough flavor. And the biscuits were heavy and dry.

But determined to provide my beloved RancherMan the meal he requested and deserved, I tweaked the recipe once again. And the biscuits turned out absolutely DELICIOUS. Flavorful, moist and fluffy. EUREKA!

FINALLY! A biscuit recipe that results in fluffy, moist, flavorful biscuits! Check out my recipe. #TexasHomesteader

Jump to Recipe

Making The Biscuits

Here’s what I did:  I took 4 cups of all-purpose flour and mixed in 1/2 teaspoon of baking soda, 2 Tablespoons of baking powder, 5 Tablespoons of sugar and 2 teaspoons of salt. I stuck all those dry ingredients into the bowl & allowed my KitchenAid to do the mixing for me & I turned my attention to cooking RancherMan’s bacon. 

While the bacon was draining on a newspaper-lined plate I thought,


So I continued with my biscuit recipe & into my dry ingredients I added 1 stick of butter that was softened & cut into cubes plus 1/4 cup of cooled bacon grease.

I mixed it all with my clean hands since I like to get the butter into small pea-sized chunks without making them too small. I’ve always read that those small orbs of butter help keep that biscuit moist as it’s baking.

Finally I combined 1 cup of buttermilk and 1/2 cup of my homemade unflavored yogurt in a large mixing cup. I blended the two together thoroughly & transferred the wet mixture into my dry ingredients.

After mixing everything I plopped the dough onto my floured counter top.

I kneaded the dough for about a minute and then put the whole ball of dough back in the bowl. The bowl was covered loosely and put it in the fridge until I finished cooking RancherMan’s breakfast – about 20 minutes. That stint in the fridge gets the dough cold again and makes it easier to handle.

Preparing The Biscuits

After my bacon was cooked I poured off most of the grease and kept just enough to coat the bottom of my cast-iron skillet. I retained the excess bacon grease of course for other uses!

Then I brought the biscuit dough back out of the fridge & patted it down into about 3/4″ thickness. The scientific reason I chose that thickness is because that was about as thick as my vintage biscuit cutter would go through. LOL.

FINALLY! A biscuit recipe that results in fluffy, moist, flavorful biscuits! Check out my recipe. #TexasHomesteader

I cut those biscuits quickly and dropped them into my still-hot cast-iron skillet. They even sizzled slightly when the dough hit the hot grease.

Finally I put them into the oven that had been preheated to 450 degrees and set the timer for 12 minutes.

Leftover Dough Can Be A Sweet Treat!

Typically this recipe leaves me with just a little biscuit dough after the biscuits are cut. But what to do with the leftover biscuit dough?

Oh I used to come up with clever ways to add a handful of more biscuits in the oven to bake along with the ones in the skillet. Maybe a small metal pan or some foil to hold the 3-4 extra biscuit dough.

But that was then, this is now.

Now RancherMan MUCH prefers me to use that leftover dough to make cinnamon rolls. I roll out the extra dough into a rectangle & add softened butter/cinnamon/sugar. Then I roll the dough into a log & cut it into discs.

Into a CorningWare baking dish it goes before I place a small pat of butter on each roll. Then I slide it into the oven alongside the biscuits.

FINALLY! A biscuit recipe that results in fluffy, moist, flavorful biscuits! And you can make cinnamon rolls from leftover dough! . #TexasHomesteader

If you want to see the recipe and procedure you can go to my  Cinnamon Rolls post to check it out.

In any event, the cinnamon rolls bake along with the other biscuits for a sweet treat after breakfast. RancherMan LOVES THESE!

Now that everything is in the oven I set my timer. Since my biscuits were so thick I pulled them out after that 12 minutes and brushed them with a little melted butter and placed them back in the oven for about 2 more minutes.

By that time they were golden brown and I pulled them out and awaited that delightful aroma of homemade buttery biscuits to waft through the house to RancherMan. It didn’t take long!

So he enjoyed his special-request breakfast and was well pleased. I’m so happy that I’ve finally been able to amend my recipe to make a delicious fluffy & moist biscuit.

And I’m pleased to share that recipe with you now:

5 from 1 vote

Homemade Country-Style Buttermilk Biscuits

I’m so happy that I’ve finally been able to tweak my recipe to make a delicious fluffy & moist biscuit. And I’m pleased to share that recipe with you now.  Bacon grease is the secret ingredient.  Shhhhh....

Author www.TexasHomesteader.com


  • 4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 Tablespoons baking powder
  • 5 Tablespoons granulated sugar
  • 2 teaspoons salt
  • 1 stick softened butter
  • 1/4 cup fat of choice (bacon grease, lard, shortening, etc.)
  • 1 cup buttermilk
  • 1/2 cup unflavored yogurt


  1. Sift the dry ingredients into a large bowl and cut the softened butter and the additional fat of choice (bacon grease, lard, shortening, etc) into cubes and with your clean fingertips mash the chunks with the flour until they are only about the size of small peas.
  2. Add buttermilk and yogurt and mix lightly but thoroughly. The dough should be soft, but not sticky. (If the dough is too dry add a few drops of milk, if it is sticky dust with a little extra flour.) When the dough is soft but not sticky cover the dough in a mixing bowl and place in refrigerator to cool for about 20 minutes.
  3. After 20 minutes in the fridge preheat the oven to 450 degrees and place cast-iron skillet in oven to begin heating. Roll the biscuit dough to about 3/4″ thick on a lightly floured surface and use biscuit cutter (or drinking glass if you want larger biscuits) to cut out the dough.
  4. Bring the hot cast-iron skillet from the oven and place cut biscuits in the skillet and return the skillet to the oven, baking for about 12 minutes (depending upon how thickly you cut the biscuits.)


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44 thoughts on “Homemade Country-Style Buttermilk Biscuits

  1. Greg Hill

    5 stars
    All I can say is…. * KNOCKED IT OUT OF THE BALL PARK .. Ding Dang Rancher Man should be putting a LIP LOCK on YOU for these Scrumptious looking Morsels of Heavenly Delight Ready for Consumption.
    Going to save this one and give them a try after I loose 10 pounds.
    Thanks … TMR

  2. Teresa

    Do you freeze a ny when you make them? What size skillet do you use? Thank you

    1. Texas Homesteader Post author

      I have frozen both the cut, raw biscuits as well as baked biscuits, Teresa. They freeze and thaw beautifully. And I use various cast-iron skillets – I guess they’re mostly 10″? But depending upon how thickly you cut them, they often don’t all fit in the skillet anyway. I do one of two things: Either place remaining cut biscuits on a small baking sheet & bake them alongside the ones in the cast-iron skillet (or freeze them as mentioned above) or, RancherMan’s Fave – sweeten the leftover dough with cinnamon/sugar, cut into rounds, top with melted butter & more cinnamon sugar & make little cinnamon rolls out of them. OMGosh they’re delicious! Here’s the recipe –> http://txhomesteader.com/biscuit-dough-cinnamon-rolls/

  3. Katie

    Well this just confirms I need a cast iron skillet! Thanks for sharing this recipe, bacon grease is the BOMB!!!!

  4. Carol

    My grandmother always used a cast iron skillet for biscuits and coated the top and bottom of each biscuit with hot melted bacon grease…..you’ve just brought me a wonderful memory!

  5. Laurie S.

    So yummy! I just made these–the bacon grease in the cast iron—Oh my! Melted butter on top and the last few minutes baked with the heat off, perfect! First one out of the pan into my mouth. Second one with local Amish butter, third with local honey. 4th and 5th, honey and butter!
    Can you tell I like them!?! Not sure any will be left by lunchtime!
    Thank you for all the awesome recipes, tips, and ideas! :o)

  6. elaine

    Yummy! Thanks for Linking Up on My 2 Favorite Things on Thursday – Link Party! Hope to see you again tomorrow! Pinned

  7. Terri Presser

    Hey there, these sound delicious. In Australia our biscuits are the equivalent to your cookies, these sound more like our scones. Bacon fat sounds so good but must be bad 🙂 can’t wait to try these. Thanks so much for sharing at Good Morning Mondays it is always great to pop over and see what you are up too. Blessings to you and Rancher Man this Easter week.

    1. Texas Homesteader Post author

      LOL Terri, I forget that ‘over there’ your biscuits are like our cookies. The biscuits in this recipe is much like a scone I guess, but not as sweet and not as heavy. And yes bacon grease is not healthy but my motto is everything in moderation. The fact that it has bacon grease in it is the reason (much to RancherMan’s chagrin, mind you) that I won’t make them every day. 🙂

  8. Stephanie

    YUM! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  9. Jendi

    I tried making some drop biscuits the other day. They turned out like flat cookies, but they worked for the sausage gravy. Yours look really yummy and bacon – double yum! Thanks for sharing.

  10. Cynthia L.

    I am like you and have struggled with biscuits! I will have to give this recipe a try. I am like your husband and love Biscuits and Gravy! Thanks for sharing at the This is How We Roll link party! See you next week.

  11. Mindie

    I always keep lard on hand for baking. It really does make a difference! Thanks you so much for sharing on the (mis)Adventures Mondays Blog Hop. I look forward to seeing what you share this week!

  12. Misty Nicole Roberts

    As a transplant to the great (and best state) of Mississippi, I love Sunday morning biscuits! Thanks so much for linking up to this weeks Merry Monday Linky Party! All of your posts were great, but please do remember that there is a limit of three posts per person! Thank you so much for linking up!

  13. C. Lem

    Yum! I am slowly coming around to using bacon fat. These sound delicious! Thanks for linking up with us at Idea Box link party. I hope you’ll join us again this week!

  14. ColleenB.

    for little extra flavor these might also be good adding some crushed herbs; maybe some basil, oregano, rosemary, or thyme or whatever. Herb biscuits, I just may have to give them a try next time.

  15. ColleenB.

    Gosh, I just made homemade biscuits the other day; adding some diced green bell pepper along with fresh shredded cheddar cheese to the mix.

  16. JES

    They sure do look like delicious biscuits! Thank you for sharing your recipe. I also have never been able to do the flakey biscuit thing. They are usually hockey pucks so I had given up. I will try your tips and recipe next time! Thank you for sharing on the Art of Home-Making Mondays this week!

  17. John White

    Going to try this today or tomorrow. 1/2 batch and use a smaller Lodge iron pan in the countertop convection oven. I can’t seem to control the temp in the stove’s oven. Never made bisquits, so we’ll see what happens…

    1. Texas Homesteader Post author

      My biscuits were always dry, John – but this recipe makes RancherMan smack his lips. For me the secret was not crumbling the butter/grease too small – no smaller than pea sized. And not to bake them too long, over-baking makes them dry. AND, well, you know – the biggest difference was the bacon-grease thing… 😉 Let me know how ya like ’em!

  18. Jenny

    These look really good! Thanks for sharing them at our HomeAcre Hop!

  19. Kathy

    Interesting recipe! Mine only uses self rise flour, shortening and buttermilk – I’ll give yours a try! LOVE the bacon too 😉 I do appreciate you sharing with Home and Garden Thursday,

  20. Melissa Spriggs

    Those biscuits sound delicious! As a southern girl I am almost ashamed to say I have not made homemade biscuits since I was a little girl. This reciepe sounds so good, I may have to make them very soon!

  21. Marcia

    Oh dear, I’m in trouble. 🙂 Irresistible.

  22. Julie V.

    Thanks for the recipe! I have a really simple biscuits recipe with just self-rising flour, milk, and mayo, but this looks like it would be better for more special occasions.

  23. Erlene

    My family loves biscuits and the addition of yogurt is interesting to me. I’ll have to give this a try. Thanks for sharing on Merry Monday Linky Party.

  24. Karen

    Your biscuits look great! I have never thought of baking in cast iron. That makes a difference, I am sure. I’m going to try that the next time I make biscuits. Loads of creamy gravy is a favorite at our house too. Must be a guy thing! 🙂 Thanks for sharing.

  25. Kathi

    Wonderful! I’ve been struggling with the same problem, so I will definitely be trying this! Thank you for sharing this at the HomeAcre Hop; I hope you’ll join us again this Thursday.
    Kathi at Oak Hill Homestead

  26. Mary

    Those are some beautiful bisquits. I am going to try this because I have never been able to make a proper bisquit either. Thank you for sharing.

  27. Lisa

    I made biscuits using your recipe a few days ago. My family said they were the best I’ve ever made. I even froze some for later. Thank you for sharing, this recipe is a new family favorite.

  28. Shawna

    Bacon grease….That is a excellent idea. Thank you so much for sharing it on our Four Seasons Blog Hop. Pinning Now.

  29. janetpesaturo

    Found this on Simply Natural Saturdays – thanks for sharing. The biscuits look beautiful and delicious. I usually use all butter, but would like to try using lard sometime. I don’t add sugar when using them for dinner biscuits, but do when using them in a dessert. Yum.

  30. ColleenB.~Texas

    Them are some mighty good look’n biscuits.
    These would be good with sausage gravy over the top. Yum
    Thanks for sharing your recipe. It’s a keeper for sure

  31. Judith

    Those look awesome, I’m going to have to try them. The hubby is on a bacon, egg biscuit kick lately. I make up 5 or 6 at a time and keep them in the fridge wrapped in waxed paper and then in a zip bag. He pops them in the microwave just before he leaves for work. He even bought me the cutest little 3 1/2 inch Lodge iron skillets to cook the eggs in, they cook a single egg to the perfect size to fit a biscuit. So cute and perfect.

  32. carol

    Oh! I can smell them from here. Drooling now. You make them just like I like them “thick.”

  33. Donna

    Wow! Those are some gorgeous biscuit….now, can you make those low-carb!!!!! 🙂

    1. Texas Homesteader Post author

      LOL Donna – or low calorie! That’s why we don’t eat biscuits often but when we do I’ll make ’em right! ~TxH~


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