There are few things better than a warm buttermilk biscuit, split in half and slathered with jam and butter. And achieving tender, flaky biscuits at home isn’t hard—it takes just 10 minutes to make the super-simple dough. In fact, less is more when it comes to this recipe, as over-working the dough will result in tough, flatter biscuits. We find it easiest to cut the dough in rectangles, but feel free to use a biscuit cutter (or drinking glass!) to make round biscuits instead. Put them out for brunch alongside eggs and bacon, or arrange them in a basket and serve with dinner.

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Read the full recipe after the video.

Recipe Summary

hands-on:
10 mins
total:
40 mins
Yield:
Makes 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, baking powder, salt, and baking soda in a large bowl. Cut in butter until crumbly. Stir in buttermilk.

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  • On a work surface, fold (don’t knead) the dough until it just comes together; shape into a rectangle. Cut into 8 squares.

  • Brush squares with beaten egg. Bake in a 375° F oven until golden brown, 25 to 30 min.

Serving Notes

Tip: Instead of cutting in the butter using fingers or a pastry blender, try grating it using the large holes of a box grater. This is nearly as fast as using a food processor but avoids the processor cleanup.

Nutrition Facts

310 calories; fat 18g; saturated fat 11g; cholesterol 55mg; sodium 430mg; protein 5g; carbohydrates 31g; sugars 1g; fiber 1g; iron 2mg; calcium 84mg.