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Course Breakfast, Dessert
Servings 8


  • 2 cups unbleached all-purpose flour 10 ounces/283 grams
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sugar
  • ¾ teaspoon table salt
  • 1 cup buttermilk cold
  • 8 tablespoons unsalted butter cold, plus 2 tablespoons melted butter for brushing biscuits


  • Adjust oven rack to middle position and heat oven to 475 degrees.
  • Whisk flour, baking powder, baking soda, sugar, and salt in a large bowl. Using a cheese grater, shred the butter directly into the bowl of dry ingredients. Use your hands or a pastry cutter to cut in the butter until large pea sized chunks are visible.
  • Add the buttermilk to dry ingredients and stir with a wooden spoon until just incorporated and batter pulls away from the sides of the bowl. Let rest for 5 minutes. This will help hydrate the dough and allow it to relax.
  • Using a 2-3 ounce scoop, scoop out level amounts of batter and drop onto a parchment-lined rimmed baking sheet. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Brush with melted butter. Bake until the tops are golden brown and crisp, 12 to 14 minutes.
  • Brush biscuit tops again with any remaining melted butter. Enjoy!!!
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