Easy Buttermilk Biscuits

I found this recipe on Adam Robert’s blog Amateur Gourmet. I have made it a few times already, and I absolutely love it! It takes 35-40 minutes from start to finish, and you will have the most scrumptious little guys that are so good with jam and your morning coffee!


  • 2 cups all-purpose flour (plus more for dusting)
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted butter
  • 3/4 cup cold buttermilk


Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray.

In a large bowl, sift together flour, baking powder and salt. Take a cold stick of unsalted butter out of your refrigerator and cut it into 1/2-inch thick pieces. Drop the pieces into the flour mixture and using two sharp knives, a pastry blender or your fingers, work the butter into the flour until the mixture resembles coarse meal (or grated Parmesan cheese). Don’t take it too far – you want a few larger lumps of butter in your dough.

When that happens, pour buttermilk into the bowl and work it into the flour mixture with a wooden spoon just until a dough forms. Flour a large cutting board or work surface and dump the dough on it. Knead it a few times to get rid of excess stickiness. Using a rolling pin, flatten the dough to 3/4-inch thick. Use a biscuit cutter or a cookie cutter or, if you don’t have those, a round drinking glass to cut out 2 1/2 or 3-inch biscuits.

Place the biscuits that you want to eat on the sprayed cookie sheet. The ones that you want to freeze, place on a parchment-lined cookie sheet and put in the freezer. (Pop them off a few hours later and save in a freezer bag.) Put the Now Biscuits into the oven and bake for 15 to 20 minutes until lightly browned.

Serve with your favorite marmalade or jam.


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