Best Buttermilk Biscuits

By Carolyn Fisher



2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp sugar

1/2 cup (1 stick) frozen, unsalted butter

1 cup buttermilk



  • Line a sheet pan or cake pan with parchment paper
  • Preheat oven 425 degrees F (220 degrees c.)
  • Whisk all dry ingredients into medium bowl
  • On a box grater’s largest holes, grate frozen butter into dry ingredients
  • Toss well to distribute
  • Make a well in the center of mix, add buttermilk
  • Stir until dough is well-mixed and soft
  • On a lightly floured surface roll dough into a rectangle; roughly 9” x 7”
  • Fold the rectangle in thirds (like a letter)
  • Repeat once more
  • Roll the dough out again into a 9” x 7” rectangle 1/2 inch thick
  • With a 2 1/2 in round biscuit cutter, cut 8 biscuits
  • Cut straight down and lift up — do not twist cutters
  • Brush biscuits with a little buttermilk
  • Place in prepared pan so that biscuits are touching each other; this supports them and helps them to rise
  • Put into freezer for 5 minutes
  • Bake for 12- 15 minutes

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