Buttermilk Biscuits

These are a low saturated fat alternative to the traditional butter-laden biscuit.  

I make these with canola oil instead of butter and am very pleased with the results.

Makes six 3-inch biscuits


  • 2 cups all-purpose flour

  • 2 t baking powder
  • 1/4 t baking soda
  • 1 t kosher salt
  • 1/3 cup canola oil
  • 2/3 cup buttermilk


Preheat oven to 400°

Mix together dry ingredients in a medium-sized mixing bowl, combining well.

Measure buttermilk and canola oil into a liquid measuring cup.

Pour liquid into dry and combine swiftly with a stiff scraping spatula or large spoon. You want to combine the ingredients just so they come together and no more. Over handling will make them tough and puck-like.

Turn the dough out onto the counter and gently pat into a circle, about ½-inch high. Using a fluted biscuit cutter, cut out 4-5 biscuits. Press scraps together gently and cut out remaining biscuits.

Transfer biscuits to a sheet pan, covered with parchment paper if you have it (if not, just bake directly on an ungreased sheetpan.

Bake for about 10 minutes, or until nicely golden in the cracks and crevices of the surface.

Serve with creamed honey.