Buttermilk* Biscuits

Photo of Buttermilk Biscuits

Buttermilk* Biscuits

Serves 6
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Meal type Bread
From magazine Gourmet
The original biscuit is from June 2005 Gourmet magazine. The recipe here has some modifications for different biscuit shapes and using yogurt instead of buttermilk.


  • 1.5 cups All-Purpose Flour
  • 1.5 tablespoons Sugar
  • 1.5 teaspoons Baking Powder
  • 0.25 heaped teaspoon Salt
  • 0.25 teaspoon Baking Soda
  • 0.25 cup Cold, Unsalted Butter (Cut into 0.5 inch cubes)
  • 0.75 cup Well-shaken Buttermilk (* I frequently substitute with greek yogurt and non-fat milk)
  • 1 tablespoon Milk or Cream (For brushing biscuits)


Put oven rack in middle position and preheat oven to 425 degrees F.
Sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl.
Blend in butter with your fingertips or pastry blender until mixture resembles a coarse meal.
Add buttermilk and stir with a fork until a dough just forms (dough will be moist).
Turn dough out onto a well floured surface and knead gently six times.
Pat out dough on a floured surface with floured hands, reflouring surface if necessary, into desired shape.
For six square biscuits.
Form dough into an 8" x 5.5" rectangle.Trim all four sides with a knife, dusting knife edge with flour before each cut.
Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2.5") squares, flouring knife between cuts.
For other shape biscuits.
Form dough into desired shape, about 0.5" thickness.
Use biscuit or other cutter to produce desired biscuits.
Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2" apart, and brush tops with milk or cream.
Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.