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Stand Mixer Buttermilk Biscuits Recipe

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Biscuits made with baking powder and butter are pure comfort food and making Stand Mixer Biscuits just gives you reason to make biscuits more often!

Ever since I won my KitchenAid® Stand Mixer (thank you KitchenAid!!), I’ve been baking up a storm. I’ve made these easy Stand Mixer Biscuits no less than twice a week for the past several weeks.

There are purist biscuit bakers out there that would just cringe at the idea of using a stand mixer to make baking powder biscuits. But, I gotta tell ya, it’s a game changer for me!

The secret is to not over mix the dough and to use really cold butter and milk. Of course, those secrets or tips are the same if you’re mixing biscuits by hand or with a stand mixer, like my “Misty Blue.”

Made from scratch buttermilk biscuits using your stand mixer.

Making Biscuits by Hand

What if you don’t have a stand mixer? Then you can certainly mix these biscuits up by hand. Literally. Here are some things to keep in mind:

  • The ingredients are the same.
  • Just use a whisk to blend all your dry ingredients.
  • Use your hands or a pastry blender to incorporate the butter until the dough is evenly crumbly (kinda like cornmeal).
  • Add the milk and incorporate with your hands or a wooden spoon, just until the dough comes together. Don’t overwork the dough. If it doesn’t come together, add more milk a tablespoon at a time.
  • Work quickly and handle the dough as little as possible.
Made from scratch buttermilk biscuits using your stand mixer.

Kitchen Essentials for Making Biscuits

Before you begin to make biscuits, you should gather up a few supplies. I’ve provided links to products I recommend.

Stand Mixer Biscuits Recipe

Made from scratch buttermilk biscuits using your stand mixer.

Remember, I told you that using the stand mixer was a game changer for me? Do you know why? Because I don’t have to get my hands all doughy! Seriously. When I mix biscuit dough by hand, my hands are just covered in sticky dough.

It’s not so much that my hands are dirty and messy that bothers me, but I feel like I waste so much dough. If the dough is stuck to my hands, do I really want to mix it back into my biscuits? It’s silly little things like this that cause my brain to go into a quandary of sorts. It’s kind of an OCD thing, I know. So, using the stand mixer, I no longer have this dilemma.

Made from Scratch Buttermilk Biscuits using your stand mixer by The Birch Cottage

Stand Mixer Buttermilk Biscuits

Yield: 12
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Biscuits made with baking powder and butter are pure comfort food and making Stand Mixer Biscuits just gives you reason to make biscuits more often!


  • 3 Cups All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 Tbsp Granulated Sugar
  • 1 Tsp Salt
  • 6 Tbsp Usalted Butter Cold
  • 1 Cup Buttermilk Cold
  • 2 Tbsp Unsalted Butter Melted


  1. Preheat over to 425 degrees F. 
  2. Place flour, baking powder, sugar and salt into mixer bowl with whisk beater. On Speed 1, stir dry ingredients for a little under a minute to evenly distribute and blend dry ingredients. 
  3. Cut cold butter into cubes and add to mixer bowl with the dry ingredients. Turn to Stir Speed and mix about 1 minute, or until mixture resembles small crumbs a little smaller than peas. Stop and scrape bowl.
  4. Change to mixing beater. Turn mixer to Medium Speed and add cold buttermilk. Mix until dough starts to cling to beater. Usually less than 30 seconds. Avoid overbeating.
  5. Turn dough onto lightly floured surface and gently pat the dough to 1/2-inch to 1 inch thick rectangle. Fold the dough over onto itself into thirds. Pat the dough until it's about 3/4" thick. Cut with floured 2-inch biscuit cutter or floured glass.
  6. Place on baking sheet (line your baking sheet with parchment paper for easy clean-up) and brush with melted butter, if desired. You can also lightly grease a baking pan or cast iron skillet.
  7. Bake at 425° F for 12 to 15 minutes, until golden. Serve immediately.


  • Substitute buttermilk or heavy cream for the milk. 
  • Substitute shortening or coconut oil for the butter. 
  • Store leftover biscuits in airtight container for several days at room temperature. 
  • Don’t have buttermilk? You can add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let sit for about 30 minutes. Stir before using. 

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 194Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 401mgCarbohydrates: 26gFiber: 1gSugar: 2gProtein: 4g

I like the use of buttermilk and butter in my biscuits. Butter gives the biscuits all those fluffy layers and it’s buttery taste. Then the buttermilk gives it that hint of buttermilk – almost like a sourdough taste, but not quite.

More Baking Recipes

If you like to bake, you might also like these other baked goods recipes right here on The Birch Cottage blog.

Made from scratch buttermilk biscuits using your stand mixer.

So, there you have my favorite version of our everyday, made with baking powder, stand mixer biscuits recipe. Do you have a favorite biscuit recipe? I’d love to hear about it. Just leave me a comment below!

Til next time…

Pam Baker from The Birch Cottage

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