Buttermilk Biscuits


These are a classic, and an all-time favorite. Real buttermilk gives your biscuits the authentic lift that will keep your family begging for more.


  • 2 cups flour
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons butter (very cold)
  • 3/4 cup cultured buttermilk


  1. 12 to 24 hours prior to making biscuits, mix the flour and buttermilk together. Cover and allow the flour to soak. (If using sprouted flour, the soaking process can be skipped).
  2. Preheat the oven to 450°F.
  3. Cut the butter into chunks then work it into the flour/buttermilk mixture along with the baking soda, baking powder, and salt. Do not over-mix. If the mixture is too dry, add a bit more buttermilk.
  4. Turn the dough onto a lightly floured board. Gently pat the dough to 1/2 inch thick. (This will yield lighter biscuits than using a rolling pin.)
  5. Use a round cutter to cut out the biscuits. Place biscuits on a cookie sheet. If you want biscuits with soft edges (and a higher rise), place the rounds touching each other. If you want biscuits with crusty sides, place the rounds about 1 inch apart.
  6. Bake for 10 to 12 minutes until golden brown.

Makes 10 biscuits.

Buttermilk Biscuits

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