Chef John's Buttermilk Biscuits

Chef John's Buttermilk Biscuits

This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.


Original recipe yields 12 servings

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
  • ¾ cup cold buttermilk
  • 2 tablespoons buttermilk for brushing


  • Step 1
    Preheat oven to 425 degrees F (220 degrees C).
  • Step 2
    Line a baking sheet with a silicone baking mat or parchment paper.
  • Step 3
    Whisk flour, baking powder, salt, and baking soda together in a large bowl.
  • Step 4
    Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
  • Step 5
    Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
  • Step 6
    Turn dough onto a floured work surface, pat together into a rectangle.
  • Step 7
    Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  • Step 8
    Roll dough on a floured surface to about 1/2 inch thick.
  • Step 9
    Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
  • Step 10
    Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
  • Step 11
    Brush the tops of biscuits with 2 tablespoons buttermilk.
  • Step 12
    Bake in the preheated oven until browned, about 15 minutes.

 Nutrition Facts

Per Serving:

143 calories; protein 2.8g 6% DV; carbohydrates 17g 6% DV; fat 7.1g 11% DV; cholesterol 18.5mg 6% DV; sodium 321.3mg 13% DV.


By Chef John