Buttermilk Biscuits


This recipe makes 20 light and fluffy biscuits. They can be jazzed up with grated cheddar cheese or green onions.

Courtesy of Lou Lambert • Photography by Elif Selvili

Fairly difficult

Buttermilk Biscuits


For 1 Batch(es)


  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • 1 tablespoon(s) baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon(s) sugar
  • 6 tablespoons cold butter, cut into cubes
  • 1 1/2 cup(s) buttermilk

Buttermilk Biscuits Directions

  1. Prepare the coals to a medium-high heat.
  2. In a large bowl, whisk together the flour, salt, baking powder, baking soda and sugar. Add the cold butter and work with a pastry cutter until the mixture resembles coarse meal.
  3. Fold in the buttermilk with a rubber spatula until the dough just comes together. Don’t over-mix; the dough should be soft and wet.
  4. Transfer the dough to a lightly floured work surface. Lightly dust the top of the dough with flour and roll out until the dough is roughly ¾-inch thick. Generously flour to keep the biscuits from sticking to the surface or the cutter.
  5. Cut out the biscuits with a 2½-inch round biscuit cutter (or the mouth of a drinking glass) and place in a greased Dutch oven—the biscuits should be barely touching each other.
  6. Flour the cutter between each cut. Gather up the scraps and gently fold together. Roll out again and cut out a few more biscuits.
  7. Place the Dutch oven on the coals, put on the lid and cover it with a layer of coals. Bake the biscuits for about 20 to 25 minutes, until golden brown. Remove the lid, allow to cool slightly and serve with whipped butter, jam and honey. 

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