Buttermilk Biscuits

This is a key recipe for the Venison Stew with Wild Mushroom and Biscuits.


  • Makes about 24
  • 3 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 4 tablespoons double acting baking powder
  • 2 teaspoons sugar
  • 1 teaspoon baking soda
  • 1-½ sticks unsalted butter, cut in ¼" pieces
  • 1-½ cups buttermilk
  • 2/3 cup grated cheese, Monterey Jack and cheddar
  • ¼ cup green onion tops, chopped


Sift together dry ingredients.

Cut in the butter to the consistency of coarse cornmeal.

Make a well in the center of the dough and quickly incorporate buttermilk (about 30 seconds).

Knead gently on a floured board incorporating cheese and onions (about 30 seconds).

Pat out to 1-½" thickness and cut into large 4" biscuits. Set aside until final step for Venison Stew.