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Best Butter Biscuits

Author Si Foster, A Bountiful Kitchen


  • 2 cups flour plus a little more for shaping
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1/2 cup cold butter cut into tablespoons
  • 3/4 cup plus 2 tablespoons buttermilk cold, shaken


  1. Place rack in center of oven and turn heat to 450 degrees.
  2. Lightly grease a 9x13 or other baking pan or cookie sheet.
  3. Place the flour, sugar, baking powder and salt in a medium size bowl.
  4. Place the slices of butter into the bowl.
  5. Using clean hands, or a pastry cutter, cut the butter into the dry mixture until the pieces of butter are small and about the size of peas or similar to grated cheese pieces.
  6. Add 3/4 cup cold buttermilk to the mixture.
  7. Fold the buttermilk and flour-butter mixture together. Do not stir, just fold until the flour is absorbed.
  8. If the mixture is too dry, add a couple tablespoons of additional buttermilk.
  9. Dump the mixture out onto a clean, floured surface.
  10. The mixture will probably still be a bit dry and crumbly. Take the dough and pat as best as you can into a small square or circle, about 1 inch thick.
  11. Fold the mixture over onto itself once.
  12. Repeat and fold together again. Each time you fold the dough onto itself, it will start to come together and become less crumbly.
  13. Fold mixture again, for a total of three times folding together.
  14. Pat gently into a circle or rectangle about 6 inches wide. Use a 2-3 inch biscuit cutter and cut into circular or square shapes. You should be able to cut about 9-10 biscuits from one recipe.
  15. Place biscuits onto baking sheet. Bake for 15 minutes or until golden.

Recipe Notes

-If you would like to help prevent biscuits from falling over and losing shape, refrigerate for about 30 minutes before baking. If you are like me, and don't care, bake immediately for about 15 minutes or until golden on top.-To reheat the biscuits, Slice in half and butter lightly. Place in oven and broil just until biscuits are lightly golden inside. Serve immediately.