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The Best Buttermilk Biscuits
  • If you didn’t think you could make the best, flaky biscuits at home, this is your sign to give them a try! If you’re a seasoned baker, you’ll also love this recipe. Pretty much everyone will love this one!
  • subheading: INGREDIENTS:
  • 2 ½ cups all-purpose flour (¼ cup reserved for the bench)
  • ½ tsp kosher salt
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 8 tbsp unsalted butter
  • 1 ¼ cups buttermilk
  • Preheat the oven to 450°F.
  • In a large bowl, combine 2 ¼ cups flour, baking powder, baking soda, and salt. Mix to combine and set aside.
  • Grate the butter on a box grater, using the thick cut. Place the grated butter in the freezer for 15 minutes to chill.
  • Once the butter is chilled, add the grated butter to the dry mixture and toss to combine. Pour in the buttermilk and stir to form a rough, shaggy dough. Sprinkle the reserved ¼ cup of flour onto the countertop. Dump the dough on the floured surface and use the flour on the bench to knead the rough dough into a cohesive mass.
  • Roll the dough to a rough 12-inch by 8-inch rectangle. Cut the dough into thirds and place them on top of each other. Roll out the dough into a 10-inch by 8-inch rectangle. Repeat this step one more time. On the final time roll the dough into a rectangle about ¾-inch thick. Cut six 2 ½-inch round biscuits and place them on a parchment-lined baking sheet. Push the remaining dough together, roll out to ¾-inch, and cut out an additional two biscuits.
  • Brush the tops of the biscuits with melted butter and place in the preheated 450°F oven until they have risen, and are golden brown, 14 to 16 minutes. Once baked, remove from the oven and brush again with the melted butter.
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