the kitchenista's best buttermilk biscuits
Recipe type: Breakfast
Serves: 10
I often make a double recipe (pictured in the post), cut out the biscuits, and freeze some of them unbaked.
  • 3 cups white flour (SEE IMPORTANT NOTES BELOW)*
  • 1 tablespoon plus 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 4 tablespoons shortening (Angela recommends butter flavored. I use the plain.)
  • 8 tablespoons European style salted butter, frozen (Ive used salted and unsalted and adjusted added salt)
  • 1 cup buttermilk
  • ½ cup heavy cream
  • 1 large egg, plus 1 yolk
  1. Measure and mix the flour, baking powder, baking soda, and salt.
  2. Add in shortening and mix by pinching into the flour mixture. The mixture should resemble sand.
  3. Grate the frozen butter into the mix. THIS IS KEY. Toss the butter bits into the flour occasionally as you grate to coat. Put the bowl into the fridge for a few minutes to chill.
  4. Mix the buttermilk, cream, and 1 egg.
  5. Pour about ⅔ of the wet mixture over the dry and mix gently to combine. See how the wet is soaking into the dry and add more wet if still crumbly. The flour you use (did you read my important notes?) will depend on how the wet ingredients soak up. The goal is for a shaggy dough.
  6. Transfer dough to a work space (a large baking sheet is great), knead a few times to put together, then wrap with plastic wrap. Chill in fridge for about 30 minutes. NOTE: I've left my well-wrapped biscuit dough for up to 2 days in the fridge -- still good.
  7. Preheat your oven to 500 degrees F.
  8. Flour your hands and fold the dough over onto itself a few times, creating the layers in the finished biscuits.
  9. Press dough into 1-inch thickness. Flour a biscuit cutter and cut out each biscuit, without twisting the cutter. Cut straight down and up to create those lovely layers. Transfer to lined baking sheet. You can gather the scraps and reform for one more cut. They aren't as tender but still taste great. Even easier: cut biscuits into squares so there is less scrap waste or reforming.
  10. Whisk egg yolk with a bit of cream (or left over buttermilk mixture from earlier, if you have it) and brush each biscuit top.
  11. In your 500 degree preheated oven, bake the biscuits in the center rack for about 12 to 15 minutes, until golden.
  12. Brush with melted butter and serve immediately. I like to split and slather with butter, a scrambled egg nestled between the halves.
  13. Angela also encourages adding herbs and cheeses for new flavors.
  14. If baking from frozen: Allow frozen biscuit to thaw overnight in fridge, then bake 15 minutes.
* FLOUR NOTES: Angela's tried and true flour per her testing is soft winter wheat all-purpose flour, such as White Lily or "00" pasta flour. Alternatively, she recommends using a 50:50 mix of cake flour and all-purpose flour. I've done the latter with wonderfully soft biscuits. The White Lily really is the best choice though.
Recipe by story of a kitchen at