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Easy Buttermilk Biscuits

 Make these easy buttermilk biscuits for your next brunch!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: breakfast
Keyword: biscuits, breakfast, brunch recipes
Servings: 10 biscuits
Calories: 271kcal
Author: Heather Perine


  • 3 cups (360 g) all purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 Tablespoons (120 grams) unsalted butter cold, cut into tablespoons
  • 1 cup (240 grams) Tablespoons buttermilk


  •  Pre-heat your oven to 425oF. Prepare a cookie sheet with parchment paper. 
  • In a sifter set over a mixing bowl, add your flour, baking powder, baking soda, and salt. Sift the dry ingredients. 
  • Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the butter are pea-sized. Pour in your cold buttermilk and stir to combine.
  • Empty the bowl onto a lightly floured surface or pastry mat, and bring the dough together. Then pat the dough into a 1/2-inch thick circle and then fold the dough in half. Pat the dough out again and fold in half. Repeat this process 2-3 more times.  Using a biscuit cutter, press straight down into the dough. Do not twist the cutter, which can cause your biscuits to come out lopsided. And do not overwork the dough. 
  • Place the biscuits next to each other on the cookie sheet so they touch. Brush with additional buttermilk. Bake for 15 minutes. Remove from the oven and cool on a cooling rack. 


  • Measure your flour correctly so as not to overmeasure it. Here is a tutorial on how to measure your flour the right way!
  • Be sure to use COLD butter and buttermilk to ensure flakiness
  • Handle the dough as little as possible so you end up with a tender biscuit.
  • When you cut out the biscuits, press straight down and up. Don't twist the cutters. Otherwise, the biscuits will come out lopsided.


Calories: 271kcal | Carbohydrates: 30g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 263mg | Fiber: 1g | Sugar: 1g