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Meghan’s Easy Weeknight Buttermilk Biscuits

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Meghan bakes up biscuits every single week. While weekends call for her Southern Buttermilk Biscuits, these easier weeknight biscuits are her go-to Monday through Friday. You can make these no-knead, buttermilk biscuits in one bowl and you won’t have to clean up heaps of flour afterwards. Phew!

Another tip for avoiding extra mess: Place the butter wrapper under the grater to collect the shredded butter and move it easily to the mixing bowl.

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Meghan's Easy weeknight Biscuits recipe | Didn't I Just Feed You podcast

Meghan’s Easy Weeknight Buttermilk Biscuits

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  • Author: Meghan Splawn
  • Yield: 12 1x


Weekends call for Southern Buttermilk Biscuits, but these easy, no-knead Weeknight Buttermilk Biscuits are a go-to for Monday through Friday.



3 cups all-purpose flour 
1 tablespoon + 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter
2 cups buttermilk


  1. Heat the oven to 450 degrees F. Coat a 13×9 baking pan with non-stick spray.

  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

  3. Grate the butter on the large holes of a box grater and add it to the flour mixture. Use a wooden spoon to mix in the butter — and don’t be gentle. 

  4. Make a well in the flour-butter mixture and pour in the buttermilk. Mix together with the wooden spoon. Use a 1/3 cup measure (or medium ice cream scoop) to scoop the dough out into the baking pan, the dough rounds will touch and this helps them rise better in the oven.

  5. Bake the biscuits for 12 to 15 minutes or until the biscuits are dark golden brown. Cool for 5 minutes in the pan and then serve with butter or jam.

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