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Buttermilk Biscuits


2¼ cups Flour, plus more for dusting

1 Tablespoon Baking Powder

1 teaspoon Sugar

1 teaspoon Kosher Sea Salt

6 Tablespoons cold Unsalted Butter

¾ cup Buttermilk

2 Tablespoons melted Butter

Flake Sea Salt, optional


  • Preheat the oven to 375.

  • In a bowl whisk together flour, baking powder, sugar and salt.

  • Cut butter into pats and add to flour, then cut further into flour mixture with a pastry cutter until it resembles coarse crumbs. (Alternatively, you can do this in food processor, but hand cut is quick and gives the best result.)

  • Add buttermilk and stir just to combine.

  • Turn the dough out onto a well-floured surface and pat it down into a rough 3/4" thick rectangle.

  • Fold it over itself from the top and bottom, rotate, and pat it down again.

  • Repeat folding and patting down to a 3/4" thick rectangle.

  • Cut dough into biscuits using a well floured glass, a biscuit cutter, or with a bench scraper (if you cut into squares or rectangles there will be less wasted dough).

  • Make clean cuts straight down to ensure edges have clean cuts for best rise and flakey layers.

  • Place biscuits on a cookie sheet, brush biscuit tops with additional buttermilk or butter, and sprinkle flake salt.

  • Bake until golden brown (I usually line with parchment), approximately 10 to 15 minutes.

Makes 12 Standard Sized Biscuits or 6-8 Large Sized Biscuits.

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