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Buttery Buttermilk Biscuits

Prep Time5 mins
Cook Time15 mins
Total Time20 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


  • 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.
  • 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.
  • 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.
  • 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.
  • Store in a zipper bag on the counter. Reheat in a 350 degree preheated oven until warm for optimal texture the next day.


Serving: 1g