Buttermilk Biscuits
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Cook time: 
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Yield: 12 biscuits
A simple, flaky biscuit that can be easily adapted and can be used as base for a great breakfast.
  • 4 cups all-purpose flour, plus more for dusting
  • 1½ teaspoons salt
  • 2½ teaspoons baking soda
  • 1½ teaspoons baking powder
  • ⅔ cup cold butter, cut into pieces
  • 1¼ cups buttermilk
  • 2 tablespoons melted butter
  1. Preheat your oven to 450° F.
  2. In a large bowl, combine all the dry ingredients. Stir together. Then add the cold butter pieces.
  3. With a pastry blender, your hands, or two butter knives, cut in the butter until the mixture resembles coarse crumbs.
  4. Pour in the buttermilk and mix gently with a fork until just combined. The dough will be a little sticky, not overly dry or crumbly.
  5. Lightly flour a clean surface. Lightly dust your rolling pin with flour. Turn the dough out of the bowl and roll to a ½ to ¾-inch thickness, depending on how thick you’d like your biscuits to be.
  6. Cut rounds with a biscuit cutter and place them on a baking sheet.
  7. Bake for 11-14 minutes, until golden brown. Do not under-bake or the biscuits will be doughy. Brush the tops with melted butter.
Recipe by Natural Chow at http://naturalchow.com/2013/05/buttermilk-biscuits/