Chef John's Buttermilk Biscuits Recipe - Allrecipes.com
Chef John's Buttermilk Biscuits Recipe
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Buttermilk Biscuits
See how to make beautiful, flaky-but-tender buttermilk biscuits. See more
  • READY IN 35 mins

Chef John's Buttermilk Biscuits

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"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."

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Ingredients Edit and Save

Original recipe makes 12 biscuits Change Servings

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Line a baking sheet with a silicone baking mat or parchment paper.
  3. Whisk flour, baking powder, salt, and baking soda together in a large bowl.
  4. Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
  5. Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
  6. Turn dough onto a floured work surface, pat together into a rectangle.
  7. 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.
  8. Roll dough on a floured surface to about 1/2 inch thick.
  9. Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
  10. Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
  11. Brush the tops of biscuits with 2 tablespoons buttermilk.
  12. Bake in the preheated oven until browned, about 15 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 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.

 
Most Helpful Critical Review
May 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. :)

 
Apr 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!

 
Nov 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!

 
Oct 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.

 
Apr 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!

 
Apr 27, 2012

These biscuits were superb! They rose beautifully, they had a wonderful creamy texture, and they tasted great! Definitely will make these again. Thank you for sharing!

 
Oct 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.

 

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Nutrition

  • Calories
  • 143 kcal
  • 7%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 321 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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