PREP: 15 min
  COOK: 20 min
  SERVES: 8-10

Buttermilk Biscuits

Great biscuits are about great technique, cold ingredients and a hot oven.


  • 2 cups all-purpose flour, lightly spooned into measuring cups
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons butter, unsalted, chilled, cut into small pieces
  • 2 tablespoons margarine, chilled, cut into small pieces
  • ¾ cup Oakhurst Cultured Fat Free Buttermilk, chilled


Preheat oven to 425-degrees.

In a large bowl stir the flour with the baking powder and salt. Cut in the butter and margarine pieces, using a pastry blender or the back of a fork.

Add the chilled buttermilk and gently stir to combine and form dough, using hands if necessary. Do not over-work.

If time allows, chill dough for 10-15 minutes. Turn onto a lightly floured surface, and gently roll into a 5×10-inch rectangle. Fold in thirds (like a brochure). Gently roll again. Gently fold again. Roll one last time. Cut with a biscuit cutter or the top of a jam jar. Do not re-roll scraps, gently scoop and press together with hands and cut remaining biscuits. Place on an ungreased sheet pan.

Bake 20 minutes or until golden brown. For optional sheen, brush with egg wash before baking. Serve warm with salted butter and/or jam.


Recipe courtesy of:

Anna Bullett, MS RS,

Instagram @annabullett

Facebook @ChefAnnaBullett

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