Go-To Buttermilk Biscuits

Every recipe box needs a simple go-to biscuit. These are light, buttery and ready in no time.

Level: Easy
Total: 30 min
Active: 15 min
Yield: 16 biscuits


2 1/2 cups all-purpose flour, plus more for dusting (see Cook’s Note)

2 tablespoons baking powder

1 tablespoon sugar

1 1/2 teaspoons kosher salt

1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and frozen

1 cup buttermilk, plus more for brushing


  • Preheat oven to 425 degrees F.
  • Pulse the flour in a food processor with the baking powder, sugar and salt.
  • Add the butter and pulse until the butter is in pea-sized pieces.
  • Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated.
  • Turn out on to a floured surface and pat into a thick 8-by-8 inch square.
  • Cut into sixteen 2-inch square biscuits.
  • Arrange on an ungreased baking sheet, brush with buttermilk and bake until golden, 12 to 15 minutes.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)


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Go-To Buttermilk Biscuits