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Rolled Buttermilk Biscuit Recipe

These biscuits are easy to make and (too) easy to eat. They're flaky, tender, and quite filling. Choose to make them sweet or savory!
Prep Time 15 minutes
Bake Time 15 minutes
Servings 10 biscuits (approx.)


  • 2 & 1/2 cups all-purpose flour, plus more for rolling and cutting
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1 cup cold buttermilk * see notes


  • Place a rack in the center of your oven and preheat to 375°F. Line 2 large baking sheets with parchment paper. Set aside.
  • In a large bowl, combine flour, salt, and baking powder. Whisk to incorporate.
  • Add cold, cubed butter to the dry ingredients. Cut the butter into the flour mix until the pieces of butter are slightly larger than the size of a pea. Add the buttermilk and mix until everything just comes together into a rough dough.
  • Turn the dough onto a lightly floured work surface. Press the dough down to flatten it to about 1/2 an inch thick, then fold the dough in half. Repeat the pressing and folding process 3 to 4 more times to build flaky layers into the dough. Try to work as quickly as possible to avoid having the butter warm up too much.
  • Roll the dough out until it's about 1/2 an inch thick. Using a 2-1/2 inch, round biscuit cutter, cut the biscuits. Gather up the scrap pieces of dough and repeat the rolling and cutting process until all the dough is used up.
  • Arrange the cut biscuits on your baking sheet, leaving a bit of room in between for them to expand in the oven. Bake in a preheated 375°F oven for 15 to 20 minutes, or until golden brown on top. Biscuits are best served warm.



* If you don't have buttermilk, and don't want to make your own, you can definitely use regular whole milk as a substitute here. I've made this recipe using just regular milk a lot of times, and it turns out just as amazing.
You can also make your own buttermilk with just milk and a touch of vinegar or lemon juice!