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Buttermilk Biscuits Recipe

Course: Side Dish
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Inexpensive
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Buttermilk Biscuits

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Light and fluffy, these American favorites are best served straight from the oven with plenty of butter.

Yield: Makes 12 biscuits


  • 2 1/3 cups all purpose flour, plus more for kneading
  • 1½ tbsp sugar
  • 2 tsp baking powder
  • ¾ tsp baking soda
  • ¾ tsp salt
  • 6 tbsp butter chilled, cut into thin slices
  • 1 cup plus 2 tbsp buttermilk, plus more for glazing the tops

Special equipment:

  • 2 2/3 in (6cm) round cookie or biscuit cutter


1. Preheat the oven to 425°F (220°C). Have an unbuttered 10in (25cm) round cake pan ready.

2. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl. Use your fingertips to rub in the butter until the mixture resembles fine crumbs (or cut in the butter with two knives).

3. Add the buttermilk and stir, adding a little more buttermilk if needed, to make a soft dough.

4. Turn the dough out onto a lightly floured work surface. Knead once or twice, then gently shape into a rectangle about 1in (2.5cm) thick. Using a 2½ in (6cm) round cookie cutter, cut out the biscuits and place them in the cake pan with the sides of the biscuits touching. Gather up the scraps, knead together gently, and cut out the remaining biscuits, discarding any scraps.

5. Brush the tops with buttermilk. Bake for 15–20 minutes, or until the biscuits are risen and the tops are golden.


Good with plenty of butter and strawberry jam. Another time, use the biscuits to make strawberry shortcakes: Cut each biscuit in half. Top each with lots of sliced, sweetened strawberries and whipped cream.

© 2008 Dorling Kindersley

Nutrients per serving (% daily value)

154kcal (8%)
77mg (8%)
0mg (0%)
52mcg RAE (2%)
16mg (5%)
331mg (14%)
4g (19%)
6g (10%)
1mg (7%)

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