Buttermilk Biscuits Recipe By Chef Ryan Smith


recipe adapted from Ryan Smith, Empire State South

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Biscuits from Ryan Smith, Empire State South
Prep Time
Cook Time
Total time: 30 minutes
  • 4 cups self-rising flour (preferably White Lily brand) ¼ cup sugar 1 tablespoon salt ¾ cup (1½ sticks) unsalted butter, cut into 1-inch cubes 2 cups cold buttermilk, plus more if necessary.
  1. Preheat the oven to 375°. In a large mixing bowl, sift the flour. Mix in the sugar and salt. Using a pastry cutter or two forks, gradually cut the cubed butter into the flour mixture, adding a few cubes at a time, until all of the butter is incorporated and the mixture looks crumbly.
  2. Add the buttermilk to the mixture and stir to combine, until the dough comes together and looks wet but not sticky. (If the dough still feels crumbly, add additional buttermilk in tablespoon increments until it comes together.) 3. Turn the dough out onto a floured surface and sprinkle it with flour. Using your fingertips, knead the dough just enough to flatten it down. Fold the dough over itself a few times to create layers for more flakiness.
  3. Line a baking sheet with parchment paper. Sprinkle the dough with more flour and use your hands to flatten it to a ½-inch thickness. Using a 2-inch-round cutter, stamp out biscuits and transfer the biscuits to the baking sheet. Bind together the scraps, flatten the dough and stamp out as many more biscuits as possible.
  4. Bake the biscuits in the oven for 6 minutes, then rotate the pan 180 degrees and bake for another 6 to 8 minutes, until the tops are golden and the biscuits are cooked through. Serve immediately.
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