Buttermilk Biscuits for French Toast

  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 8 to 10 biscuits
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4 cups all-purpose flour, plus for dusting

4 teaspoons baking powder 

1 teaspoon baking soda 

1 teaspoon salt 

12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces 

1 1/2 cups cold buttermilk 

1/2 cup heavy cream 


Special equipment:
a 3-inch round cutter

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until a dough just begins to come together.

Scrape the dough onto a lightly floured counter and pat into a 10-by-12-by-1-inch rectangle. Use a 3-inch round cutter to cut out biscuits. Reroll the scraps and cut again.

Put the biscuits on the prepared baking sheet, leaving a few inches between them, and brush the tops with cream. Bake until lightly golden brown, 12 to 15 minutes. Serve hot.

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