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Buttermilk Biscuits

Buttermilk Biscuits

YIELD 8 -12 biscuits


  • 2 1/3 cups (325g) all-purpose flour
  • 1 1/2 tablespoons (20g) granulated sugar
  • 1 1/2 tablespoons baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons coarse sea salt or 1 teaspoon fine salt
  • 200 g (7 oz.) unsalted butter, cold (original recipe 225g)
  • 3/4 cup (180 ml) buttermilk, cold
  • egg , lightly beaten, for egg wash
  • Softened butter and honey or jam , to serve, optional


  1. Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.

  2. Put flour, sugar, baking powder, baking soda, and salt in a large bowl or a food processor. Whisk or pulse in the food processor until combined. Add cold butter, and cut into the flour mixture using a pastry blender or by pulsing in the food processor, until mixture is crumbly. If you used a food processor, transfer the mixture into a large bowl.
  3. Add buttermilk to the bowl and stir by hand until a shaggy dough forms. Avoid overmixing, it can cause the biscuits to become dense and hard.
  4. Turn out dough onto a lightly floured surface. Using your hands, pat dough into a rectangle (the size doesn’t matter), and cut into fourths. Stack each fourth on top of each other, and pat down into a rectangle again. Repeat procedure 3 more times. It’s important to work as little as possible with the dough, and not press it down too hard, to insure airy, buttery center and tall biscuits. Also work quickly so that the dough stays cold throughout the process. If the butter starts to melt, place it in the fridge for several minutes.

  5. Gently pat or roll the dough out with a rolling pin until it’s about 1/2 to 1 inch thick. Cut into 3-inch circles (tip - dip the cutter in flour before cutting, and don’t twist the cutter). Re-roll any scraps until you have 8-12 biscuits. Place biscuits 2 inches apart on prepared baking sheet. I highly recommend freezing until cold for 10-15 minutes, that way the butter will expand during baking and create those beautiful layers rather than melting down. Brush with egg wash right before baking.
  6. Bake until golden brown, about 15 minutes. Serve warm with softened butter and honey or jam, if desired.
  7. Biscuits are best easten the same day they are made. Leftovers can be frozen for up to 2 months. Rewarm in the oven before serving.

Recipe Notes

Recipe by Brian Hart Hoffman, Bake from Scratch