Buttermilk Biscuits

Pillowy biscuits that will melt your heart

We've declared August 11-22 Fried Chicken Fortnight. Watch this space for two full weeks of recipes, chicken talk, chef tips and more.

You simply cannot eat fried chicken without a proper biscuit.

They're one of those things that I can eat about six of in one setting. I might regret it about an hour later, but it's worth every flaky, buttery bite.

Here we've got a classic buttermilk biscuit that took time to perfect: Our kitchen assistant Grace Roth tested the recipe over and over again until she got just the right light golden brown top and layers of fluffy goodness.

Watch out: You might be tempted to eat six of them, too.

We've got birds on the brain-so much so that we're throwing a big party celebrating fried chicken. Get more details here.

Recipe from the Tasting Table Test Kitchen

Buttermilk Biscuits
No Ratings
Learn to make buttermilk biscuits at home. 
Prep Time
10
minutes
Cook Time
15
minutes
Servings
10
biscuits
Total time: 25 minutes
Ingredients
  • 4 cups flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1½ teaspoons salt
  • ¼ teaspoon baking soda
  • 2 teaspoons sugar
  • 2 sticks of chilled butter, cut into ½-inch cubes
  • 1 cup plus 1 tablespoon chilled buttermilk
  • 1 egg, beaten
  • Flakey sea salt, such as Maldon
Directions
  1. Preheat the oven to 400°. In a food processor, pulse the dry ingredients with the butter until a crumbly texture forms but there are still small pieces of butter throughout the mixture.
  2. Transfer the butter mixture to a large bowl. Using a fork, stir in the buttermilk until there are only a few dry spots left and a dough has formed. Using your hands, lightly knead the dough until it begins to hold together.
  3. Transfer the mixture to a floured cutting board and, working quickly, press the dough until ¾ inch thick. Cut out biscuit rounds using a 3-inch ring mold (makes around 10 biscuits).
  4. Place the biscuits on a parchment-lined sheet tray. Brush the tops with the beaten egg wash and sprinkle with sea salt. Bake until light golden brown on top, about 15 minutes. Serve warm.
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