Buttermilk Biscuits

Buttermilk biscuits are great served alone, with butter or preserves, as breakfast sandwiches, or under sausage and sawmill gravy.

Number of servings: 
8-10 biscuits

250 grams (about 2 cups) All-Purpose Flour (plus more for dusting)

¼ teaspoon Baking Soda

1 tablespoon Baking Powder

1 teaspoon Kosher salt

6 tablespoons (¾ stick) Unsalted butter (frozen)

1 cup Buttermilk

  • Preheat your oven to 450 °F (230 °C).
  • Tare out a mixing bowl on a kitchen scale and add 250 grams of All-Purpose flour.
  • Mix in salt, baking powder, and baking soda.
  • With a large cheese grater, carefully grate frozen butter over the mixture.
  • With your fingertips, loosely work in frozen butter for a few seconds.
  • Gently mix in buttermilk, reserving about ¼ cup. If the dough seems too dry to stick together, add the remaining buttermilk.
  • Turn the dough out on a lightly floured surface and pat it down to about ½ inches (12 mm) thick. Dust the top of the dough with more flour. Do NOT roll the dough out with a rolling pin. Your biscuits will be tough and ruined.
  • Fold and reflatten (dusting with flour as needed) exactly 3 times.
  • Cut into biscuit shapes using a biscuit cutter or upside-down drinking glass, and place on a greased, silicone lined, or non-stick baking tray.
  • Bake for 10 minutes or until GBD.

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