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5 from 9 votes

Buttermilk Biscuits

These light, layered biscuits are downright addicting. Unfortunately they are a cinch to make!
Prep Time5 mins
Cook Time15 mins
Course: Side Dish
Cuisine: American
Keyword: baking powder biscuits, quick bread, savory scone
Servings: 10


  • 2 cups all purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon sugar optional
  • 1 teaspoon salt
  • 6 tablespoons cold butter, diced
  • 1 cup buttermilk


  • Center the oven rack, and preheat the oven to 425°F.
  • In a medium mixing bowl, sift together the flour, baking powder, sugar, and salt. Transfer the mixture to a food processor, and add the diced butter. Pulse the machine just until the mixture resembles coarse crumbs. Return the mixture to the mixing bowl, add the buttermilk, and stir with a fork until a shaggy dough develops -- about 1 minute.
  • Scrape the dough onto a generously floured surface. Flip the dough so that both sides are coated with flour. Then pat the dough into a rough, 1-inch-thick rectangle. Fold into thirds, as if you were folding a business letter (see illustration). Pat out and fold into thirds again. Then pat the dough into a fairly neat 1-inch-thick rectangle.
  • Press out biscuits with a round, 2-inch-diameter biscuit cutter dipped in flour. Do not twist the cutting gadget; simply push it straight down into the dough, and then pull it out. Arrange the biscuits on a parchment-lined baking sheet.
  • Bake in the preheated oven until the biscuits puff and brown lightly -- about 15 minute. Enjoy hot or warm, with or without a pat of butter and a drizzle of honey. Freeze leftover biscuits.