Buttermilk Biscuits

With just six ingredients, these biscuits are a simple, quick, impressive side to serve with any meal - breakfast, lunch, or dinner. They’re best  served warm, so prep them up to 2 weeks in advance and keep frozen until ready to bake. F&W recipe developer Anna Theoktisto swears by self-rising flour, such as White Lily.

Buttermilk Biscuits
Photo: Jennifer Causey
Active Time:
15 mins
Total Time:
35 mins
15 small biscuits


  • 3 1/2 cups self-rising flour (about 14 ounces), plus more

  • 2 tablespoons granulated sugar

  • 1 1/4 cup cold unsalted butter (10 ounces), cubed

  • 1 cup cold buttermilk

  • 1 large egg, beaten

  • 1/2 teaspoon flaky sea salt, such as Maldon (optional)


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.

  2. Stir together flour and sugar in a large bowl. Using 2 forks or a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.

  3. Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths. Stack each fourth on top of each other, and pat into a rectangle again. Repeat cutting and stacking procedure. Roll dough into a 10- x 8-inch rectangle about 3/4 inch thick. Cut into 15 (2- x 21/2-inch) rectangles. Arrange rectangles about 1/4 inch apart on prepared baking sheet. Freeze until cold, about 10 minutes. Brush with egg; sprinkle with salt, if desired.

  4. Bake in preheated oven until golden brown, about 15 minutes. Let cool 5 minutes; serve warm.


Substitute self-rising flour with an equal amount of all-purpose flour plus 2 tablespoon granulated sugar, 1 tablespoon kosher salt, 1 tablespoon baking powder, and 1/2 teaspoon baking soda.

Related Articles