Chef John's Buttermilk Biscuits

"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."

  • Prep time: 20 Minutes
  • Cook time: 15 Minutes
  • Ready in 35 Minutes


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
  • 3/4 cup cold buttermilk
  • 2 tablespoons buttermilk for brushing


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

Nutritional Information

  • Total Fat: : 7.1g
  • Saturated Fat: : 7.1g
  • Sodium: : 7.1g
  • Potassium: : 7.1g
  • Total Carbohydrates: : 7.1g
  • Dietary Fiber: : 7.1g
  • Protein: : 7.1g
  • Sugars: : 7.1g
  • Vitamin C: : 7.1g
  • Iron: : 7.1g
  • Niacin: : 7.1g
  • Magnesium: : 7.1g


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.