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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
  • ¾ cup cultured buttermilk
  • 6 tablespoons butter (very cold)
  • ¼ teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon salt


  1. Mix the flour and buttermilk together. Cover and soak 12-24 hours, or overnight. (If using sprouted flour, the soaking process can be skipped).
  2. Preheat the oven to 450°F.
  3. Cut 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 surface. Gently pat the dough out to ½-inch thickness. (Patting instead of rolling will yield lighter biscuits.)
  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 10-12 minutes or until golden brown.

Makes 10 biscuits.

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Buttermilk Biscuits

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