Buttermilk Biscuits

Tall and flaky, these easy buttermilk biscuits have tons of layers that can be pulled apart

• 2 cups flour • 1 tbsp. baking powder • 1 tsp. salt • 1 tbsp. sugar • 1/2 tsp. baking soda • 6 tbsp. chilled butter • 3/4 cup buttermilk • 2 tbsp. buttermilk / cream for brushing tops


Using a fine mesh strainer, sift flour, baking powder, baking soda and salt together into a medium mixing bowl.

Using a pastry blender, or a fork, cut cold butter into the flour mixture until it resembles coarse crumbs.

Pour buttermilk into mixture and stir with a spoon or rubber spatula just until combined. DO NOT OVERMIX.

Dump biscuit dough out - it will be crumbly - this is normal. Gently bring it together, folding the dough over to make layers, as you form a rough rectangle.

Using a biscuit cutter, cookie cutter or even a juice glass, cut biscuits out of dough and place on lined baking sheet.

Lightly brush tops with buttermilk or heavy cream before baking. You'll need about 2 tbsp. total for this.

Bake at 425°F / 220°C / Gas mark 7 for 10 – 14 minutes, rotating tray halfway through baking time. Serve immediately. Biscuits are best the day they are made.

Easy, homemade buttermilk biscuits are ready in about 30 minutes - perfect for weekend breakfasts. Top with your favorite jam, like this strawberry lime.

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