May 03, 2023 2 min read

Buttermilk Biscuits 

Yield: 10 biscuits 

Download a printable version of the recipe here.

170g BSM AP flour 

70g Purple Straw WW

14g baking powder

2g baking soda 

10g salt 

16g sugar

142g very cold unsalted butter

215g cold buttermilk

Baking instructions:

In a large mixing bowl, combine all of the dry ingredients and whisk together. Place in freezer for 15min.

Food Processor method: Take the cold butter and cut into cubes. Take a food processor and add the cold dry ingredients followed by the butter. Pulse gradually until the butter bits are pea size. Pour flour/butter mixture back into large bowl. 

Pastry dough blender method: In a large mixing bowl, cut cold butter into the flour mixture using a handheld pastry dough blender. Cut the butter until the bits are pea sized. 

Preheat oven to 425. Place butter/flour mixture bowl in the freezer for 10min. Remove from freezer and add the cold buttermilk. Fold with spatula until a shaggy mess will form. Pour the mixture out onto your floured work surface, and gently bring the mixture together in a continuous pressing motion. Be careful not to knead the dough as this will result in tough biscuits. Take a rolling pin and roll the dough out into a rectangular shape. Cut the dough in half. Place one half on top of the other. Roll back out until you achieve a 1 in thick mass.  Using a round biscuit cutter, cut the biscuits, but do not twist when cutting out as this can keep the biscuits from affectively rising. Take the scraps and gently roll out once more to 1in thick only once. Do not re-roll twice. 


Place biscuits on a parchment lined baking sheet. Place once more in the freezer for 10min. Brush the tops with buttermilk and bake for about 20-22 min or until the tops have turned golden.