Buttery Buttermilk Biscuits
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 9 servings
  • 2 1/4 cups all-purpose flour , plus more for dusting
  • 1 Tablespoon baking powder
  • 2 teaspoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 8 Tablespoons cold butter , diced right before using
  • 1 cup cold buttermilk
  1. Arrange the oven rack in the center of the oven, preheat to 350 degrees F. Grease a baking sheet with butter, oil, or cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt. Cut in the butter using a pastry blender, your hands, or two knives until the mixture resembles coarse meal and none of the pieces of butter is bigger than the size of a pea. Be careful not to overwork. Using a rubber spatula, fold the buttermilk into the flour mixture just until all of the flour is moistened.
  3. Turn the dough out onto a lightly floured work surface. Knead lightly two or three times until the dough comes together (but should still be somewhat crumbly.) Gently pat the dough out until it's a 6-inch square. Cut the dough into 9 squares.
  4. Place the biscuits onto the prepared baking sheet and bake until light golden brown and firm to the touch, about 12 minutes. Serve warm or at room temperature.
  5. Store in a zipper bag on the counter. Reheat in a 350 degree preheated oven until warm for optimal texture the next day.