Buttermilk Biscuit Recipe
  • 3 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 ½ sticks unsalted butter cold and cut into ¼” pieces
  • 1 cup buttermilk cold
  • 1-2 tablespoons milk cold
  1. Preheat oven to 425 degrees.
  2. In the bowl of a food processor add flour, sugar, baking powder, salt, and baking soda. Pulse to blend.
  3. Add the butter pieces and pulse until butter is incorporated, but not blended. You want to see a mixture that resembles coarse meal, with a few pea size lumps.
  4. Add ¼ of buttermilk and pulse a few times. Repeat until all of the buttermilk has been added. If you need to pulse more to get a rough dough you can. Be sure not to overmix.
  5. Pour the biscuit dough onto a floured surface. Using a floured rolling pin, lightly roll the dough to a thickness of about 1 ½ inches.
  6. Using a biscuit cutter or large circular object, cut the biscuits.
  7. Place biscuits on a baking sheet about 2” apart.
  8. Using a pastry brush, brush tops of biscuits with milk.
  9. Bake in preheated oven until biscuits are golden brown. They should sound hollow when lightly tapped.
  10. Remove from oven to a cooling rack. Cool slightly before serving.