Buttermilk Biscuits

A Southern Classic

Buttermilk Biscuits
Buttermilk Biscuits 

I've tried a lot of biscuit recipes over the years. This one is my absolute favorite. The bottoms are always crispy, the middles are light and fluffy, and the tops are buttery. They are perfect every time.


6 Tablespoon salted butter
2 cups all purpose flour
1 Tablespoon sugar
¼ teaspoon baking soda
1 Tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
2 Tablespoons salted butter, melted


Grate 6 Tablespoons of butter and place in the freezer while you mix the dry ingredients. The butter should be very cold.

Preheat oven to 400.

In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.

Add the butter and combine with a fork.

Add the buttermilk. Stir until dough is mixed and combined, it will be slightly sticky/tacky.

Turn out the dough onto a floured surface and pat into a rectangle.

Fold the dough over and onto itself six times, so you end up with a tall square, then pat down to about 1 inch thick.

With a 2 ½ inch round biscuit cutter, push down to cut the dough and pull up (remember not to twist!). Leftover scraps can be combined and cut again – but no more than 1 or 2 more times.

Place the biscuits on a baking sheet, almost touching each other, and bake for 12-15 minutes until browned. (For my oven, it's 10-12 minutes.)

After the biscuits are baked, brush tops with remaining 2 Tablespoons of melted butter.


I like to add about 1/2 cup of grated colby/jack cheese to make a "cheddar biscuit." I never measure the cheese. Let the spirit lead you.

Recipe credit: https://www.thechunkychef.com/buttermilk-biscuits/

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