Recipe: Buttermilk Biscuits

Food Photography by Food Photographer Felicia Perretti, New York, Chicago

Forget Pillsbury biscuits from a can, take your biscuit game to the next level with this no-fail buttermilk biscuit recipe. They will come out flaky, buttery, and too good not to eat! When serving brush melted butter on top, or to add a little sweetness serve with clover honey.


  • 2 1/2 cups flour plus more for working surface
  • 2 tablespoons baking powder 
  • 1 teaspoon sugar 
  • 1 teaspoon salt 
  • 8 tablespoons (1 stick) cold unsalted butter cut into cubes
  • 1 cup buttermilk (I actually used low fat)
  • Extra butter melted to coat top of biscuits.


  1. Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer mixture to a food processor. Cut cold butter into cubes and add to mixture, then pulse 6 or 7 times until it looks like a loose crumble.  Place the dough back in the bowl, add buttermilk and stir with a spatula until it forms a rough ball (might be a little sticky and crumbly.)
  2. Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6-7 times.
  3. Gently roll out the dough once more, so that it forms a rectangle. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise (you want them to rise : ) You will have scraps so just reform, roll and cut until you use all the dough.
  1. Place biscuits on a baking sheet and put into the oven. Make sure they’re touching. Bake until golden brown, approximately 12 to 15 minutes. Brush on the melted butter and enjoy!

    It made approx. 10-12 biscuits

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