Buttermilk Biscuits

Servings: 12


  • 1 Cup all-purpose flour Unbleached
  • 1 Cup Cake flour
  • 2 Teaspoons Baking powder
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Sugar
  • 1/2 Teaspoon Salt
  • 8 Tablespoons butter 1 stick Cold Unsalted, cut into 1/4 inch cubes
  • 3/4 Cup buttermilk or 3/4 cup plus 2 tablespoons plain yogurt, Cold


  • Adjust oven rack to middle and heat to 450.
  • Place the flours, baking powder, baking soda, sugar, and salt in a large bowl or food processor fitted with a metal blade.
  • Whisk, or process ingredients together.
  • Cut in the butter until it resembles coarse meal with a few slightly larger bumps.
  • Stir in buttermilk with a rubber spatula or fork until it forms a soft, slightly sticky ball.
  • In a food processor, remove cover and pour in buttermilk evenly over flour.
  • Process until it forms moist clumps.
  • Transfer the dough to a lightly floured surface and quickly form into a rough ball. Be careful to not overmix.
  • Using a sharp knife, divide the dough into quarters and then each quarter into thirds.
  • Quickly and gently shape into a rough ball.
  • Place on ungreased baking sheet (this can be refrigerated for up to 2 hours)
  • Bake until tops are light brown, 10-12 min.


Recipe from the cookbook, The Best New Recipe, from the editors of Cooks Illustrated
~Quick note, I received this book for my birthday last year from some wondeful friends and it's pretty much the best. So, go buy yourselves one!~
Nutrition Facts
Buttermilk Biscuits
Amount Per Serving (1 g)
Calories 154 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 226mg10%
Potassium 109mg3%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 258IU5%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.