Mason Jar Buttermilk Biscuits

Mason Jar Buttermilk Biscuits

It all started one lazy Saturday morning when the kids were craving McDonald’s breakfast biscuits but no one wanted to drive the thirty minutes to the closest McDonald’s to get them. The unstoppable Josh Kelley decided in that moment to try his hand at making his own and the results were pretty damn spectacular! Since then he’s made a few variations to the basic recipe and has come up with this perfected Mason Jar version which was even featured in Country Weekly magazine where he was publicly dubbed “The Biscuit King.” We enjoy his biscuits regularly with eggs, or jam or even the occasional sausage gravy when he decides to tap into his southern roots. He shared this video on his YouTube page and I’ve stolen it so I could share it here with you! I haven’t attempted making them so I can’t say for sure, but they look pretty simple to whip up. Or that could just be because Josh makes it look so damn easy! Give the recipe a try if you’re craving some fluffy, flaky biscuit magic of your own.

Josh Kelley - Country Weekly "The Biscuit King"
Josh Kelley - Country Weekly "The Biscuit King"



  • 2 ¼ cups flour (plus additional flour for kneading dough)
  • 1 cup buttermilk (or less, depending on texture of dough)
  • ⅓ cup of soft butter
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp Clabber Girl Double Acting Baking Powder
  • Lid of Mason jar


  • Eggs
  • Peppercorn bacon
  • 1 tbsp mayonnaise
  • 1 tsp Sriracha sauce


  1. Preheat oven to 425°F. Spray baking sheet with canola oil.
  2. To make aioli, combined desired amount of mayonnaise and Sriracha sauce in a small bowl and set aside.
  3. Mix flour, salt, sugar and Clabber Girl baking powder together in a bowl.
  4. Break butter into smaller chunks and mash into mixture with a fork. While whisking with your fork, slowly pour in the buttermilk until you have to use your hands to form a ball (texture shouldn’t be sticky or crumbling — add more flour or buttermilk if this happens).
  5. With flour on your table or cutting board, knead dough 20 times. Flatten dough into a big circle, about 14 – 16 inches. Fold dough in half and use Mason jar lid to cut out perfect circles.
  6. Place on baking pan about an inch apart and put in the oven for 13 minutes. Brush top of biscuits with melted butter before removing from the oven.
  7. While biscuits are in the oven, cook bacon in a frying pan on the stove top. After bacon is ready, remove and place on paper towels. Whisk one egg in small bowl and cook in a frying pan.
  8. Remove biscuits from oven. When cool enough to touch, break biscuits open using hands and spread the mixture of mayonnaise and Sriracha onto each side of the biscuit. Add scrambled egg and bacon, and enjoy.
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  • Vicki

    In Australia “biscuits” are actually cookies. These look a little more like what we would call scones. I’m really keen to try them out tomorrow and see if we like them. I love to recipes from different cultures, so thankyou for sharing!

    April 16, 2018 at 11:30 am Reply
  • Amie

    Hey Vicki, American biscuits are similar to scones. I think scones might be denser. Biscuits are supposed to be light and flaky. They are a type of leavened bread. I love checking out recipes from different places also.

    April 16, 2018 at 1:12 pm Reply
  • Barbara Reeves

    Agreed on those different culture recipes!

    Do not think biscuits are easy to make. I tried some at Easter and they were flatter than pancakes (smile). I even used self-rising flour.

    I will try these and if all else fails, I will go back to Pillsbury (smile)


    p.s. Glad you were home to sample them.

    April 16, 2018 at 1:38 pm Reply
  • Carina

    In South Africa we also call it scones. It’s been ages since I tried making it from scratch, but I do remember that the big secret is not to over mix or knead too much, otherwise they come out very dense and hard as a rock.

    Barbara, I absolutely loved Pillsbury when we lived in the States! I couldn’t believe my eyes when I saw you can buy it in a can!

    When you do make it from scratch, add in a cup of mature cheddar. You can thank me later 😉

    I love eating it with strawberry jam/preserve and even more grated cheddar.

    And now I’m hungry!

    April 16, 2018 at 2:09 pm Reply
  • Rachel

    They look delicious! Isn’t great to have a spouse that is a wizard in the kitchen? Both my husband and I like to cook and bake, it makes it so much more fun.

    April 16, 2018 at 3:15 pm Reply
  • Tricia

    Thank you!

    April 18, 2018 at 3:31 pm Reply
  • Klaude

    I’m going nba surprise the hubby with these this weekend for his bday! Keep sharing these Katherine, I love it

    April 19, 2018 at 2:04 am Reply
  • Lisa

    Here in Germany we don’t care about calling it scones or biscuits, so I will just try this recipe out I wish I was that creative to invent some by myself but I’m glad that there are people like you who blog about food 😀

    April 27, 2018 at 2:01 pm Reply
  • Martinmit

    Hellow my name is Martinmit. Wery good-hearted art! Thx 🙂

    April 28, 2018 at 7:27 am Reply
  • Jennifer Fay

    This seems like an excellent recipe. Will definitely try.

    May 29, 2018 at 12:10 am Reply
  • Tamara Shurling

    My daughter and I are going to try these this weekend, they sound amazing!

    June 19, 2018 at 12:59 am Reply
  • Daniela

    I love scones…I’m going to try this recipe. Thanks for sharing!

    July 22, 2018 at 5:05 am Reply
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