Buttermilk Biscuits

These perfect biscuits are rich, buttery, flaky, and ready for your favorite filling.

5.0 from 1 reviews
Buttermilk Biscuits
Makes 12
  • 3½ cups all-purpose flour*
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1¼ cups cold unsalted butter, cubed
  • 1 cup cold whole buttermilk
  • 1 large egg, beaten
  • Flaked sea salt
  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. In a large bowl, stir together flour, sugar, salt, baking powder, and baking soda. Using two forks or a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.
  3. Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths. Stack each fourth on top of each other, and pat down into a rectangle again. Repeat process 3 more times. Pat or roll dough 1 inch thick. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place biscuits 2 inches apart on prepared pan. Freeze until cold, about 10 minutes. Brush with egg; sprinkle with sea salt.
  4. Bake until golden brown, about 15 minutes.
*We used White Lily.



  1. Showstopper!!!! These are the best ever! A great use of the lamination technique and it works so well for those of us who bake bread and croissants. (I have a tendency to overwork biscuit dough and cause them to become tough.) I also put some in the freezer and baked them for 16 minutes….PERFECT! My house biscuit recipe for keeps!

      • Hi Michael! Yes, these biscuits can be made and frozen ahead of time. Follow the recipe through step 3, but don’t brush with egg or sprinkle with sea salt. Once the biscuits are frozen solid, you can transfer them to a re-sealable freezer bag until you’re ready to use them. When it comes time to bake the biscuits, brush the frozen biscuits with egg and sprinkle with salt and bake as directed. But, keep an eye on the biscuits as they made need to bake longer.

  2. This is my second time making these biscuits. I really like this recipe much more than the white Lily flour and the Betty crocker biscuit recipes. I didn’t add sugar neither time. I did use self-rising flour and both vegetable shortening and butter for the first time trying the recipe. Thank you for sharing this recipe.

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