Buttery Buttermilk Biscuits

"Light, fluffy, and tangy with buttermilk, these easy Buttery Mile-High Biscuits work beautiful at any altitude."
-- @butterandair
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  • Recipe Card
Prep time 20mins
Cook time 15mins
Serves or Makes: 8-12

Recipe Card


  • 3 cups all purpose flour
  • 1 tablespoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 2 teaspoon kosher salt
  • 2 sticks (16 tablespoons) unsalted, cold and cubed butter
  • 4 tablespoons powdered buttermilk + one cup water (or 1 cup buttermilk)
  • buttermilk or cream, for brushing
  • flaky sea salt (optional)


  • Step 1

    Preheat oven to 425 degrees Line a baking sheet with parchment paper.

  • Step 2

    Tumble the butter chunks into the flour mixture and begin to work them in, using your hands, a pastry cutter, or a food processor, until the butter is fully worked in and reduced to tiny bits (no large chunks). Pour the water (or buttermilk, if using) over the flour/butter and begin to combine (using a spoon or hands) until a ball of dough begins to form. If the dough seems too dry, add a bit more liquid, a tablespoon at a time.

  • Step 3

    Remove the dough to a floured surface and knead a few times until it’s uniform in texture. Pat into a large rectangle about 1 inch thick. Cut into desired shapes and transfer biscuits to parchment-lined baking sheet. Brush with buttermilk or cream and sprinkle with flaked salt, if desired.

  • Step 4

    Bake at 425 degrees for 20-25 minutes, until the biscuits have risen high and are golden brown on the top and bottom.

  • Step 5

    Serve hot, slathered with butter, jam, or honey (or all three!). Leftover biscuits can be frozen for a couple of weeks and reheated in the oven.

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