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In a large bowl, combine the all purpose flour, baking powder, and salt. Whisk the dry ingredients together until well combined.

Add the buttermilk to the dry ingredients and mix with a spatula until just combined. Do not overmix.

Grate the cold unsalted butter directly into the mixture. Using cold butter helps create flaky biscuits.

Mix all the ingredients together by hand and gently knead the dough for approximately 2 to 3 minutes until a cohesive dough ball forms. Be careful not to overwork the dough.

Lightly flour a clean surface. Transfer the dough to the floured surface and use a rolling pin to flatten it to about 1/2 inch thickness.

Take a cup (or a 2-inch biscuit cutter) and dip its rim in flour to prevent sticking. Use the cup to cut out round biscuits from the flattened dough.

Gather any remaining dough scraps, gently re-roll them, and cut out additional biscuits until all dough is used.

Lightly grease a baking pan, such as a cast iron skillet or a baking sheet, with butter to prevent the biscuits from sticking.

Arrange the cut-out biscuits in the buttered pan, placing them close together for softer sides, or slightly apart for crispier sides.

Preheat your oven to 425°F.

Bake the biscuits for 18 minutes, or until golden brown on top and cooked through.

Once baked, remove the biscuits from the oven. Immediately brush the tops of the hot biscuits with melted butter or a little extra buttermilk for added flavor and shine.

Serve the biscuits warm. They are delicious split open and drizzled with honey, or served with your favorite toppings.


In a large bowl, combine the all purpose flour, baking powder, and salt. Whisk the dry ingredients together until well combined.

Add the buttermilk to the dry ingredients and mix with a spatula until just combined. Do not overmix.

Grate the cold unsalted butter directly into the mixture. Using cold butter helps create flaky biscuits.

Mix all the ingredients together by hand and gently knead the dough for approximately 2 to 3 minutes until a cohesive dough ball forms. Be careful not to overwork the dough.

Lightly flour a clean surface. Transfer the dough to the floured surface and use a rolling pin to flatten it to about 1/2 inch thickness.

Take a cup (or a 2-inch biscuit cutter) and dip its rim in flour to prevent sticking. Use the cup to cut out round biscuits from the flattened dough.

Gather any remaining dough scraps, gently re-roll them, and cut out additional biscuits until all dough is used.

Lightly grease a baking pan, such as a cast iron skillet or a baking sheet, with butter to prevent the biscuits from sticking.

Arrange the cut-out biscuits in the buttered pan, placing them close together for softer sides, or slightly apart for crispier sides.

Preheat your oven to 425°F.

Bake the biscuits for 18 minutes, or until golden brown on top and cooked through.

Once baked, remove the biscuits from the oven. Immediately brush the tops of the hot biscuits with melted butter or a little extra buttermilk for added flavor and shine.

Serve the biscuits warm. They are delicious split open and drizzled with honey, or served with your favorite toppings.
