Flaky Buttermilk Biscuits

Flaky Buttermilk Biscuits

How many biscuit recipes could I possibly try? And how many biscuit recipes can I post on this little blog?

Well, if you are a biscuit lover, then the answer is…as many as we can bake and eat, right? I get extremely inpatient when I come across a good recipe, and I can’t wait to share it with you right away.

Here, we are obsessed with biscuits. Would you believe that, once or twice, we have travelled to places far, far from home just to try a good biscuit?

This recipe is from Nancy Silverton. I think I’m her biggest fan.               .

There are a few more things to tell you about these biscuits:

1. These biscuits are not just good biscuits; they are beautiful.

2. These biscuits convinced me to buy yet another cooking app, as if I need more apps on my phone. When I saw the pictures on the app, it was love at first sight.

3. These biscuits made me freeze all the butter I had in the fridge.  More on that later.


4. After eating these biscuits, I will probably need to work out an extra hour every day for the next couple of weeks. These biscuits are so good I can’t stop eating them!.

One more thing: Easter is just around the corner, and these biscuits would be the perfect addition to an Easter brunch or holiday table. So, try them and then tell me what you think.



Flaky Buttermilk Biscuits

Flaky Buttermilk Biscuits


  • 3 1/4 Cups all purpose flour, plus 2 tablespoon
  • 1  Tablespoon Kosher salt
  • 1  Tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1  Cup (2 sticks) – unsalted butter (chilled if using a standing mixer; frozen if using a food processor)
  • 1 1/2 Cups buttermilk
  • Melted butter for brushing on the biscuits (about 1/4 cup)


Keep most of the ingredients, except for the buttermilk, and equipment chilled in the freezer, including the blade and the bowl of the food processor. Add the flour, baking powder, baking soda, kosher salt, and butter in the bowl of the food processor.  Pulse a couple of times until it is the texture of fine meal.

Transfer the mixture to a large mixing bowl.  Make a well in the flour and add the buttermilk into the middle and mix by hand until the dough comes together.

Turn the dough onto a lightly floured surface and roll into a 1/2-inch thick rectangle.  Fold into thirds, dust with flour and again roll the dough into a 1/2-inch thick rectangle. Turn dough around so that the long edge is parallel to your body, pat down with your hands and roll it out to the same dimensions. You will do this a total of seven times.

Cut the dough into 2-inch squares and put the cut biscuits on a baking sheet about 1/4-inch apart, you want them to touch when baking. Put the baking sheet in the refrigerator and chill the biscuits about an hour.

Preheat the oven to 425°F.  Remove the biscuits from the refrigerator, brush them with melted butter and bake until they are golden brown, about 20 minutes. Remove them from the oven and serve warm.

Recipe by Nancy Silverton


My Notes:  You can make these in either your standing mixer or in a food processor. You’ll need cold butter if you decide to use the mixer, or frozen butter if you are using your food processor.  I used frozen butter in my food processor, and I was finished mixing in just a few minutes.