Buttermilk biscuits recipe

Pinterest LinkedIn Tumblr +

  • Yield: 6 to 8 biscuits
  • Total Time: 30 Minutes


  • 2½ Cup unbleached all-purpose flour, plus more for dusting
  • 2 Tbsp baking powder
  • 1¼ Tsp salt
  • 1 Tsp sugar
  • 8 Tbsp unsalted butter, frozen and cubed
  • 1 Cup buttermilk (whole or 1% fat)
  • 2 Tbsp salted butter, softened to room temperature
How to Make It
  1. Preheat oven to 425°.
  2. Sift flour, baking powder, salt, and sugar into a large mixing bowl. Transfer to a food processor. Add frozen cubes of butter to flour, then pulse 7 or 8 times until it looks like a loose crumble. Return the flour mixture to the bowl, add buttermilk and stir gently with a wooden spoon until ingredients are just combined, making sure not to overwork the dough. Dough will be sticky.
  3. Turn the dough out onto a floured surface and gently shape by hand into a rough rectangle about an inch thick. Fold it over and gently pat it down again. Repeat 5 more times. This process laminates the dough which results in light, flaky layers.
  4. Gently pat out the dough once more to form a rectangle. Using a floured glass or biscuit cutter, cut dough into round biscuits. Do not twist the glass or cutter when cutting; this will crimp the edges of the biscuit and prevent rising. Scraps can be reformed into a small rectangle to cut more biscuits.
  5. Place biscuits on a baking sheet, ensuring they touch each other. Bake for approximately 12 to 15 minutes until golden brown. When done, remove from oven and brush with softened salted butter.

Comments are closed.