• 3.5 c pastry flour
  • 1 tsp sea salt
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3 sticks (12oz) European unsalted butter
  • 1.5 c organic buttermilk
Buttermilk Biscuits

An all American classic! This recipe was difficult to find. I scoured the internet for hours only to find that buttermilk biscuits are apparently made with Crisco or Bisquick or both. YUCK! This recipe takes a bit of time commitment but it will produce some of the richest, flakiest buttermilk biscuits you have likely ever tasted. You won't be able to eat just one. I have even used these as "Shortcakes" when making strawberry shortcakes.

Bookmark and Share

  1. Mix together in a bowl the flour, salt, baking soda and baking powder.

  2. Use a pastry knife to cut in the cold butter. Keep cutting until the butter pieces are under 1/4 inch in size.

  3. Stir in buttermilk until all flour is absorbed in the ball. Don't overdo it or get carried away at this step.

  4. Roll the dough out to 3/4 inch or so and then fold it up into thirds. Repeat this step one more time and then transfer the dough to a cookie sheet lined with parchment. Cover and refrigerate for 20 minutes.

  5. Roll the dough out again and fold it up one more time. Roll the dough out again to just over 1/2 inch thick. Use biscuit cutters to cut out circles. Place the uncooked biscuits back on the lined cookie sheet and cover it. Refrigerate it for 20 more minutes.

  6. Preheat your oven to 500 degrees. Put the biscuits in and immediately turn the oven down to 375 degrees. Cook the biscuits for 15 minutes and then check them. They ready ready when lightly browned.

This recipe was last updated: 03-30-2006