buttermilk biscuits

Warm, flaky, buttery biscuits…I mean is there much more to say? Treat yourself on a lazy, slow weekend morning to something so indulgently simple that you and yours can relax and nibble the day away. Spread some honey butter or jam on top and say, “Hello heaven!”

serving: eight 3-inch biscuits 


2 1/4 cups all-purpose flour (plus more for dusting)

2 – 2 1/2 tsp sugar (depending on whether you want your biscuits to be on the sweeter or more savory side)

1 tbs baking powder

3/4 tsp baking soda

3/4 tsp salt

9 tbs cold butter, cut in small pieces (keep in fridge until using—you want it really cold)

3/4 cup buttermilk (again, keep this cold in the fridge until you need it)



Preheat oven to 400° F. 

Using a food processor, combine your dry ingredients (flour, sugar, baking powder, baking soda, and salt) together. Add the cold butter and pulse until the butter has broken into the flour and is the size of peas. Stream in the buttermilk and pulse until the dough just starts to come together.

Dust a clean surface with flour. Dump the contents from the food processor out onto the floured surface and, using your hands (flour them), press the dough until it just comes together. Dust flour on a rolling pin. Roll the dough out to create a large rectangle about 1/2 inch thick. Using a bench scraper, fold the dough into thirds in one direction. Then, fold in thirds in the other direction. Your dough should now be a small square. Roll the dough out with the rolling pin, again, and repeat steps 3 times. This creates layers in your dough. Because the butter is cold, when the cold butter hits the hot oven, it will release moisture. The moisture with produce steam, and the layers will each expand creating a puffy, fluffy biscuit. Using a 3 inch cookie cutter (or a small bowl like we do because we don’t have the cookie cutter), cut out your biscuits and place them on a lined sheet tray. Place them on the tray so they are close enough to just touch each other. Having the biscuits close together forces them to bake and rise upwards verses outwards. This creates a taller biscuit. 

Place biscuits in oven on the middle rack for 10 minutes until just slightly golden brown. Move the tray to the top rack and cook for another 5 minutes or until golden brown and delicious. 

Remove from oven and eat right away!


**You can add so many fun ingredients to these biscuits depending on what you’re looking for. Grated cheddar and chopped chives make for an amazing, savory side to any down-home-cookin’ dinner. Add a little more sugar in the dough and turbinado sugar on top for an excellent sweet biscuit; top that sucker with some fresh whipped cream and strawberries—and HELLO?! Have fun with these classic treats, and you won’t be disappointed. How can you go wrong?

One Comment Add yours

  1. Sharon Berke says:

    Uh…… YUMMMMM!!!

    Sent from Sharon’s iPhone



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