BEST BUTTERMILK BISCUITS
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
Flaky, buttery buttermilk biscuits made from a classic recipe. Perfect as a base for sweet or savory variations.
Ingredients
- 1.54 L flour
- 44.4 ml sugar
- 29.6 ml baking powder
- 9.86 ml baking powder
- 14.8 ml kosher salt
- 7.39 ml baking soda
- 355 ml unsalted butter diced and chilled
- 710 ml buttermilk chilled
- 29.6 ml butter melted
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 282 mg
- Iron: 3.54 mg
- Magnesium: 23.1 mg
- Phosphorus: 207 mg
- Potassium: 173 mg
- Zinc: 0.76 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.54 L flour
- 44.4 ml sugar
- 29.6 ml baking powder
- 9.86 ml baking powder
- 14.8 ml kosher salt
- 7.39 ml baking soda
Prepare
- 355 ml unsalted butter, diced and chilled
- 710 ml buttermilk, chilled
- Melt 29.6 ml butter
Let's Cook
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Step 1.
In the bowl of a stand mixer fitted with the paddle attachment, combine 6½ cups flour, 3 tablespoons sugar, 2 tablespoons plus 2 teaspoons baking powder, 1 tablespoon kosher salt, and 1½ teaspoons baking soda. Mix on low speed until combined.
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Step 2.
Increase the mixer speed to medium-low and add 1½ cups (3 sticks) unsalted butter, diced and chilled. Mix until the butter pieces are the size of small peas, about 1-2 minutes.
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Step 3.
With the mixer running on low, pour in 3 cups chilled buttermilk. Mix just until blended; the dough will be shaggy with some unincorporated dry bits. Do not overmix.
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Step 4.
Preheat the oven to 450°F.
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Step 5.
Turn the dough out onto a lightly floured surface. Using a floured rolling pin, gently roll the dough into a 1½-inch-thick circle.
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Step 6.
Cut out biscuits using a 3-inch cutter, dipping it in flour between each cut. Press straight down without twisting to avoid sealing the edges, which would hinder rising. Gather scraps, re-roll gently, and cut additional biscuits to make 12 total.
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Step 7.
Arrange the biscuits on two baking sheets, spacing them about 1 inch apart. Brush the tops with 2 tablespoons melted butter.
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Step 8.
Right before baking, reduce the oven temperature to 425°F. Bake the biscuits until golden brown on top, 22 to 25 minutes, rotating the sheets halfway through baking. Let cool slightly before serving.