Go-To Buttermilk Biscuits

Every recipe box needs a simple go-to biscuit. These are light, buttery and ready in no time.
  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 16 biscuits
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2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)

2 tablespoons baking powder

1 tablespoon sugar

1 1/2 teaspoons kosher salt

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

1 cup buttermilk, plus more for brushing 


  1. Preheat oven to 425 degrees F. Pulse the flour in a food processor with the baking powder, sugar and salt.
  2. Add the butter and pulse until the butter is in pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated. 
  3. Turn out on to a floured surface and pat into a thick 8-by-8 inch square. Cut into sixteen 2-inch square biscuits. Arrange on an ungreased baking sheet, brush with buttermilk and bake until golden, 12 to 15 minutes.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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