Buttermilk Biscuits


These perfect biscuits are rich, buttery, flaky, and ready for your favorite fillings and toppings.

Buttermilk Biscuits
Serves: 12
  • 3½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt, plus more for sprinkling
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1¼ cups cold unsalted butter, cubed
  • 1 cup cold whole buttermilk
  • 1 large egg, lightly beaten
  • Honey and jam, to serve
  1. Preheat oven to 425°.
  2. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.
  3. Turn out dough onto a lightly floured surface. Pat dough into a 10x8-inch rectangle, and cut into fourths. Stack each fourth on top of each other, and pat or roll into a rectangle again. Repeat process three more times. Pat or roll dough to ¾-inch thickness. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place biscuits on a parchment-lined baking sheet. Freeze until cold, about 10 minutes.
  4. Lightly brush top of dough with egg, and lightly sprinkle with salt. Place biscuits 1 inch apart on a cast iron baking pan or the smooth side of a cast-iron griddle.
  5. Bake until golden brown, about 15 minutes. Serve warm with desired toppings.
Biscuits can also be baked in a 12-inch cast-iron skillet.