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Buttermilk Biscuits

Don't let the mention of lamination scare you! This is far from the work intensive lamination required for puff pastry. It's more of a pat and fold...

The trick to beautiful biscuits is to be gentle with the dough. If you overwork the dough, you develop more gluten - which means tough biscuits. Keep the dough cold, and be gentle and you will be rewarded with the tender flaky biscuits of your dreams!


Makes: ~6 biscuits

Prep Time: 15 minutes

Meet Emily the Epicure


Hi, I'm Emily. I'm a food fanatic and self-taught home cook with a passion for travel and growing my own food. I'm educated as a food anthropologist, which is a fancy way of saying I like to understand other cultures through their food - and take every opportunity to do so! This means my recipes span the globe, from classic American cuisine to Italian to Korean - you'll find a little bit of everything here!

Buttermilk Biscuits


2 c AP flour

1 T baking powder

1/4 t baking soda

1 T kosher salt

6 T cold butter (cubed)

1 c buttermilk

1 T heavy cream


  1.  Pre-heat oven to 450 F degrees. 

  2. Combine the dry ingredients. Cut in butter using the biscuit method.

  3. Add buttermilk, stir to combine - mixture should be crumbly. Dump mix out onto working surface.

  4. Gently knead mixture together to combine. Pat out to 1-inch high. Folder over onto itself and pat out to 1-inch high again. Repeat. This is called lamination and helps to create flaky layers.

  5. Cut out biscuits, place onto baking sheet. Brush tops with heavy cream.

  6. Bake for 15-17 minutes at 450 F degrees until golden brown.

  7. Enjoy!

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