Buttermilk Biscuits

Recipe adapted from

After the butter is cut up and put back in the fridge, combine the dry ingredients in a bowl.
Add the cut up butter in with the dry ingredients. Use a pastry cutter or fork to mash the cold butter.
The butter should be in small pea sized amounts.
Add the milk and beaten egg in the bowl and mix.
Take biscuit dough onto a floured surface and knead for a few minutes.
Roll out the dough into a
rectangle-ish shape.
With a circle cookie cutter or biscuit cutter, cut out the biscuits.


  • 3 TBSP white sugar
  • 1/2 tsp. salt
  • 3 c. all purpose unbleached flour
  • 4 tsp. baking powder
  • 1/2 tsp. cream of tartar
  • 3/4 c. cold butter (I prefer salted)
  • 1 egg- beaten
  • 1 c. buttermilk


  1. Preheat oven to 450 degrees.
  2. Cut the butter into small pieces and put back into the fridge to keep cold. (The biscuit mixture is better the colder the butter is.)
  3. Combine the sugar, salt, flour, baking powder, and cream of tarter together in a large bowl and mix well.
  4. Add the cold butter into the large bowl and cut with a pastry cutter. (you can use two forks if you don’t have a pastry cutter.) You want to see the butter cut into the size of peas.
  5. Add the milk and the beaten egg and combine. You should still see pieces of butter in the biscuit mixture. (dough will still be sticky.)
  6. Add flour on a flat surface and knead for 10-15 minutes.
  7. Roll dough out to 3/4- 1 inch thickness.
  8. Use a circle or biscuit cutter and cut out the biscuit dough and put on a cookie sheet lined with parchment paper or a silicone mat.
  9. Bake for 10-15 minutes until golden brown on top. (I flip the cookie sheet over half way during the baking.) It makes at least 12 depending on how big you cut them.
  10. Brush the biscuits with melted butter on top. (If you like salted butter on your toast with jam, you’ll love melted salted butter on top of these biscuits.)

Leave a Reply

Your email address will not be published. Required fields are marked *