Classic Buttermilk Biscuits

2 cupsall-purpose flour
2 teaspoonsbaking powder
1/2 teaspoonbaking soda
1 heaping teaspoonKosher salt
8 tablespoons (1 stick)cold unsalted butter, cut into 1/4-inch piece
3/4 cupbuttermilk, or more as needed

Equipment List

Measuring Cups and Spoons


Preheat the oven to 425 F. Lightly butter a baking sheet.

In a large bowl, sift together the flour, baking powder, baking soda and salt. With your fingertips, rub the butter into the flour until the mixture resembles coarse meal, handling it as little as possible. Stir in the milk and blend with a spoon just until the liquid has been absorbed. Add more buttermilk if needed. With lightly floured hands, work the dough briefly until it barely holds together in a flaky ball.

Place the dough on a lightly floured work surface. Roll or pat the dough out into a round about 1/2-inch thick. With a 2-inch biscuit cutter, cut out as many rounds as possible. Gather up the scraps, work into a cohesive ball, reroll and cut out more rounds. Do not reroll the dough more than once or you will end up with tough biscuits.

Transfer the biscuits to the prepared baking sheet and bake until golden brown, about 12 minutes.

Makes about 10 biscuits.

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