Best Buttermilk Biscuits Recipe

These fluffy, buttery, delicate Buttermilk Biscuits go with any meal! Making them requires only a few pantry goods and is simple.  


– 2 cups all-purpose flour (240g) – 1 tablespoon baking powder – 2 teaspoons granulated sugar – ¾ teaspoon salt – ¼ teaspoon baking soda – 6 tablespoons cold unsalted butter cubed (85g) – ¾ cup plus 2 teaspoons cold buttermilk divided (180mL)


Heat the oven to 425°F. Cover a large baking sheet with parchment or silicone.  

Step 1

Combined flour, baking powder, sugar, salt, and baking soda in a large bowl. Flour and butter baste.  

Step 2

Bakery cutter butter into peas. Incorporate ¾ cup buttermilk and mix until shaggy dough forms.  

Step 3

Gently pat the dough into a 10-x-8-inch, ¼-inch thick rectangle on a floured board, with the long edge facing you.  

Step 4

Fold dough into thirds like a letter (left over center, right over left), patting crumbs on dough.   

Step 5

Rotate the dough 90 degrees and roll it into a ¼-inch thick 10-x-8-inch rectangle. Twice rotate, fold, roll.   

Step 6

To finish, roll the dough into a 10x5-inch rectangle with a thickness of ½ to ¾ inch.  

Step 7

For 8 biscuits, use a floured 2½-inch round cutter and reroll scraps for 2 more. Put biscuits on baking sheet, touching sides. Put the remaining 2 teaspoons buttermilk on top.  

Step 8

Brown in 12–15 minutes bake. Service after 5 minutes of baking pan cooling.  

Step 9

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