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Buttermilk Biscuits

  • Prep Time: 20m
  • Cook Time: 15m
  • Total Time: 35m


  • 1 1/3 c Flour
  • 1 1/2 tsp. Baking powder
  • 3/4 tsp. Salt
  • 1/4 tsp. Baking soda
  • 5 tbsp. Butter, chilled in freezer and cut into thin slices
  • 1/2 c Buttermilk, cold


  1. Preheat oven to 425°F. Prepare a baking sheet with a silicone bake mat or parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Rub the butter into the flour with your fingers, or cut the butter into the flour mixture with a pastry blender until it resembles coarse crumbs, at least 5 minutes.
  4. Make a well in the center of the batter and pour in the buttermilk. Stir with a spoon or spatula until just combined.
  5. Flour a workspace and turn out the dough. Using your hands, gather the crumbs and flatten the dough into a rectangle.
  6. Fold the rectangle in thirds, top down then bottom up. Rotate 90° and repeat the fold. Turn and fold one more time for a total of 3 folds. Be wary of the dough sticking to the workspace, dust with flour if necessary.
  7. Roll dough to 1/2" thick. Cut out biscuits using a 3" round cutter (or drinking glass). If there's enough leftover dough, you can gather it together, fold, roll out, and cut into more biscuits.
  8. Spread out biscuits on prepared baking sheet. Press an indent into the top of each with your thumb. Brush the tops of the biscuits with buttermilk (optional).
  9. Bake until browned, 15-17 minutes.