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Two buttermilk biscuits are sitting on a brown plate.
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5 from 2 votes

Perfect Buttermilk Biscuits

Serve these biscuits with honey or jam, or experiment with a savory version by leaving out the sugar and tossing in some cheese and chives. Serve savory biscuits with chili or soup, or slice and load with sandwich fillings like scrambled eggs and bacon.

Biscuits will keep for a few days, in a sealed container, in the fridge or even on your countertop. To reheat, wrap loosely in aluminum foil and bake at 350°F until warmed through. Remove foil covering and bake for another minute or so to re-crisp tops.

Makes 12 to 15 biscuits.
Author Robin Donovan

Ingredients

  • 3 cups all purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup 1½ sticks chilled unsalted butter, cut into small pieces
  • 1⅓ cups buttermilk

Instructions

  • Preheat oven to 425°F.
  • Whisk flour, sugar, baking powder, salt and baking soda in a large bowl to blend.
  • Using a pastry blender or a food processor (on pulse) cut butter into dry ingredients until mixture resembles coarse meal.
  • Add buttermilk and stir until evenly moistened.
  • Using about ¼ cup dough for each biscuit, gently form into a rough ball and place on an ungreased baking sheet, spaced 2 inches apart. Lightly press the dough-ball to flatten slightly.
  • Bake in preheated oven until biscuits are golden brown on top, 15 to 20 minutes.
  • Let cool slightly, but serve warm.