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Esther’s Buttermilk Biscuits


  • 2 cups flour
  • 4 tsp. baking powder
  • ½ tsp. salt
  • 1 Tbsp. sugar
  • ½ cup chilled butter cut in small pieces
  • 1 cup chilled buttermilk or ⅔ cup chilled milk


  1. Preheat oven to 400℉.
  2. Grease baking sheet.
  3. Sift dry ingredients into a large bowl.
  4. Cut butter into dry ingredients with a pastry blender until pea-sized crumbles form.
  5. Make a well in the center and pour in buttermilk. Fold in gently.
  6. Turn onto a lightly floured surface. Roll or pat into a 1” thick rectangle.
  7. Fold in half and roll or pat again to make back into a 1” thick rectangle.
  8. Do this two more times. (This gives you flaky layers.)
  9. The last time, roll or pat into a 3/4” thick rectangle.
  10. Using a 2”-2 ½” wide biscuit cutter, press down to make biscuits. Do not twist.
  11. Place biscuits on the prepared baking sheet so sides touch.
  12. If desired, brush tops with melted butter or buttermilk for a more golden finish.
  13. Bake at 400℉ for 12-15 minutes.

Recipe Notes

  • Don’t overmix.
  • Use chilled butter and buttermilk.
  • Don’t twist the biscuit cutter when cutting out biscuits.
  • Place biscuits on the baking sheet so they touch.