This recipe comes from chats with friends and many weekend mornings of making biscuits. Pay close attention to technique -- it is certainly as important as the ingredients -- and you'll surely make a moist, airy, tasty biscuit with good rise. Important: Use fresh, aluminum-free baking powder; this is less salty than regular baking powder and allows you to add more without affecting taste.


Recipe Summary

30 mins
14 mins
10 mins
54 mins
9 biscuits


Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 500 degrees F (260 degrees C).

  • Mix flour, baking powder, and salt together in the bowl of a stand mixer with a paddle attachment. Add unsalted butter and mix at medium speed until well incorporated and the mixture resembles wet sand, about 4 minutes.

  • Remove the bowl from the mixer and fold in buttermilk until dough sticks together.

  • Dump dough onto a flour work surface; pat into a rectangle. Pat remaining dry crumbs into the mixture by hand.

  • Cut dough in half with a floured bench knife; stack cut halves on top of each other. Press layers together to about 1 1/2-inch thickness, shaping a long rectangle as you go. Repeat 3 to 5 times.

  • Cut dough into 8 even squares with the bench knife. Cut off uneven edges and put these scraps to the side; clean cuts on all sides will encourage rise. Pat scraps together to make 1 odd-shaped ninth biscuit.

  • Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.

  • Bake biscuits in the preheated oven, checking halfway through bake time, until tops are golden brown and a toothpick inserted into the center comes out clean, 14 to 18 minutes.

Cook's Note:

In Step 3, add up to 1/4 cup extra buttermilk if mixture is not sticking together.

Nutrition Facts

349 calories; protein 6.5g; carbohydrates 52.5g; fat 12.4g; cholesterol 32mg; sodium 973mg. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
Great recipe - I was a little hesitant since they are mixed for so long but the dough was great. The pre-bake rise is a genius step - these raised really high! Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Great recipe - I was a little hesitant since they are mixed for so long but the dough was great. The pre-bake rise is a genius step - these raised really high! Read More
Rating: 5 stars
Here's what made this a keeper recipe for us: #1 These biscuits have top that is light and crispy to bite into. #2 The flavor Is good and balanced with great and not overpowering buttery deliciousness. #3 The crispy top. #4 They are tall but dense. #5 Did we mention the crispy top? Give these a try.... you might want to make them a little shorter to ensure they are done in the middle.... (We went too tall and just took the tops off and kept ) but try them and prepared be impressed. Read More
Rating: 4 stars
I made this recipe pretty much as is just half of it. The result was sky high biscuits! The reason for my 4 star rating is the salt. I think the dough needs a bit more as it was tasting a bland. I also did the fold method 3 times only and it was enough. Will make it again just with a bit more salt and as a personal preference a hint of sugar. Read More
Rating: 5 stars
Great recipe. I placed the biscuits together on a baking sheet because I didn't have a 9" x 9" pan. They came out great! Read More