Buttermilk Biscuits

Pillowy biscuits that will melt your heart
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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.

Buttermilk Biscuits

Recipe from the Tasting Table Test Kitchen

Yield: 10 biscuits

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


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


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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