This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
12
Yield:
12 biscuits
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Line a baking sheet with a silicone baking mat or parchment paper.

  • Whisk flour, baking powder, salt, and baking soda together in a large bowl.

  • Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.

  • Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.

  • Turn dough onto a floured work surface, pat together into a rectangle.

  • Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.

  • Roll dough on a floured surface to about 1/2 inch thick.

  • Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.

  • Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.

  • Brush the tops of biscuits with 2 tablespoons buttermilk.

  • Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts

143 calories; protein 2.8g 6% DV; carbohydrates 17g 6% DV; fat 7.1g 11% DV; cholesterol 18.5mg 6% DV; sodium 321.3mg 13% DV. Full Nutrition
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Reviews (1034)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/06/2013
This has become a weekend staple at our home. AMAZING BISCUITS!! I finally figured out how to freeze the un-cooked biscuits so now I always have them on hand, but only have to make them once a week. FYI if you're interested... make the recipe as is, except don't brush them with the butter milk. Instead put all the un-cook biscuits on a cookie sheet with parchment paper on the tray. Cover well with plastic wrap and put in the freezer. Once frozen solid, put into a zip bag and leave in the freezer. When you want to eat them you can have as many or as few as you need Pre-heat the oven to 475F and put frozen biscuits on a parchment paper lined cookie sheet; brush with buttermilk. Put in the oven for 7 minutes, then without opening the oven turn the oven off and leave the biscuits in for 5 more or until lightly browned (don't open the door during this phase until the 5 min. are up). add 1 min at a time until lightly browned. Remove and enjoy! Read More
(750)

Most helpful critical review

Rating: 3 stars
05/04/2012
Well, I can see I'm in the minority here, but while the flavor was good, these were dry and hard...Maybe it was something I did. I followed the recipe to a 'T'. I've made other biscuits in this manner w/o problems, so I can't imagine what went wrong. I will give these another try soon, and update. Thanks for sharing. :) Read More
(60)
1357 Ratings
  • 5 star values: 1062
  • 4 star values: 191
  • 3 star values: 58
  • 2 star values: 29
  • 1 star values: 17
Rating: 5 stars
04/06/2013
This has become a weekend staple at our home. AMAZING BISCUITS!! I finally figured out how to freeze the un-cooked biscuits so now I always have them on hand, but only have to make them once a week. FYI if you're interested... make the recipe as is, except don't brush them with the butter milk. Instead put all the un-cook biscuits on a cookie sheet with parchment paper on the tray. Cover well with plastic wrap and put in the freezer. Once frozen solid, put into a zip bag and leave in the freezer. When you want to eat them you can have as many or as few as you need Pre-heat the oven to 475F and put frozen biscuits on a parchment paper lined cookie sheet; brush with buttermilk. Put in the oven for 7 minutes, then without opening the oven turn the oven off and leave the biscuits in for 5 more or until lightly browned (don't open the door during this phase until the 5 min. are up). add 1 min at a time until lightly browned. Remove and enjoy! Read More
(750)
Rating: 5 stars
04/18/2012
This is a great recipe! I did not change any of the ingredients, but in the directions I put the flour and ice cold butter into a foodprocessor and blized it together for about 30 seconds- (Much easier than cutting it in) Then I continued as directed. The biscuts still came out light and flaky. Read More
(400)
Rating: 5 stars
11/30/2012
I use a "vegetable peeler" to grate an entire stick of butter. It works great! So quick and so much easier! Toss those long thin flakes of butter with the dry ingredients to keep them from sticking back together. The best buttermilk biscuits I've made since I began my quest for the perfect biscuit. I love the folding technique that left the biscuits with the perfect consistency not to mention flaky. Delicious! Read More
(330)
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Rating: 5 stars
04/23/2012
OMG! These biscuits are incredible! They're so "deceptively" easy to make and they come out light, moist, and fluffy. Plus they rise nice and high -what more could you want from a buttermilk biscuit! I baked these on a baking sheet lined with parchment paper and brushed the tops with melted butter during the last five minutes of baking...WOW what a great biscuit! Read More
(184)
Rating: 5 stars
10/24/2012
Thanks for the recipe and the video. We love them. I freeze the extra UNCOOKED BISCUITS for a quick eat in the future. Bake them from the frozen state in the preheated oven at 450 for 8 minutes. Don't open the door for another 8 minutes. From freezer to plate = 16 minutes. Plus, I notice no difference in taste or quality to the freshly made. Read More
(153)
Rating: 5 stars
03/02/2014
The perfect biscuit recipe! Only change I made was just to use the whole butter stick. The method he uses to work the dough is brilliant. You are not in danger of over working the dough, as that is what makes a dense biscuit, by using the fold and press method. I have made these several times and the taste is wonderful. They bake up light and fluffy. Two important tips that I have learned in making the perfect biscuit. 1) use an up and down motion with your biscuit cutter or glass(whichever you use to cut your biscuits). Using a twisting motion causes the edges to seal and you will not get a good rise. 2) when placing the cut biscuit dough on your baking sheet, place them so they touch one another. This also helps reach a wonderful rise as they bake. I have deemed this the definitive biscuit recipe and my search has ended here. As a matter of fact, I'm making these in the morning since the kids, yet again, have another snow day. And as always... Enjoy! Read More
(151)
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Rating: 5 stars
10/25/2012
Yum! I always make drop biscuits because of ease and convenience but am glad I took the plunge with cut outs! These are easy and delicious! You can't go wrong with Chef John's recipes! p.s. I make sour milk instead of using buttermilk: 2T lemon juice and milk to make 1 cup. Read More
(68)
Rating: 3 stars
05/04/2012
Well, I can see I'm in the minority here, but while the flavor was good, these were dry and hard...Maybe it was something I did. I followed the recipe to a 'T'. I've made other biscuits in this manner w/o problems, so I can't imagine what went wrong. I will give these another try soon, and update. Thanks for sharing. :) Read More
(60)
Rating: 5 stars
04/28/2013
This is one of the best buttermilk recipes on this site. I sometimes, after cutting in the butter, put it back in the fridge for about 30 mins. because the colder the better. Other than that they are perfect.........you can also add a few teaspoons of sugar and then you have a dessert biscuit. Substituting soured milk is not as good so worth investing in real buttermilk. Thanks for printing this and highly recommend. I am an award winning baker. Read More
(49)
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