Buttermilk Biscuits

Buttermilk adds a distinct flavor, but it also mixes with the baking soda for an extra puff of gas in the oven, creating a light and airy texture.

Serves: 12Hands-on: 20 minutesTotal: 55 minutesDifficulty: Easy

Serves: 12


  • 2 cups all-purpose flour
  • 4 tsp. baking powder
  • 1⁄4 tsp. baking soda
  • 3⁄4 tsp. plus 1⁄8 tsp kosher salt, divided
  • 1⁄4 cup cold unsalted butter
  • 1 cup cold buttermilk
  • 1 large egg
  • 1 Tbsp. water


  • Line a baking sheet with parchment. In a large bowl, sift together flour, baking powder, baking soda, and 3⁄4 teaspoon salt. Cut in butter until it is broken down into pea-sized pieces.
  • Make a well in the center of the flour mixture, and pour in buttermilk. Using a fork, blend the flour and buttermilk until the dough just comes together.
  • Turn onto a floured surface and fold dough over onto itself 6 to 8 times. (Be careful not to knead or overwork.) Pat into 1-inch thickness. Cut into circles using a floured round cutter. Place biscuits 2 inches apart on prepared pan and set aside to rest 15 minutes. Preheat oven to 425°F.
  • Mix egg with remaining salt and 1 tablespoon water. Brush lightly onto biscuits, then bake 15 to 20 minutes, until golden brown. Turn pan halfway through baking to promote even browning.