Recipe By Chef John
Published Apr 3rd
Prep 20m Cook 15m Additional - Ready In 35m
Servings 12 biscuits Calories 142.8

This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one’s my favorite – flaky, but not dry; chewy, but not tough; crisp in just the right spots.

Recipe Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
  • ¾ cup cold buttermilk
  • 2 tablespoons buttermilk for brushing

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Line a baking sheet with a silicone baking mat or parchment paper.
  3. 3 Whisk flour, baking powder, salt, and baking soda together in a large bowl.
  4. 4 Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
  5. 5 Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
  6. 6 Turn dough onto a floured work surface, pat together into a rectangle.
  7. 7 Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  8. 8 Roll dough on a floured surface to about 1/2 inch thick.
  9. 9 Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
  10. 10 Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
  11. 11 Brush the tops of biscuits with 2 tablespoons buttermilk.
  12. 12 Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts

  • Calories 142.8
  • Carbohydrate 17 g
  • Cholesterol 18.5 mg
  • Fat 7.1 g
  • Fiber 0.6 g
  • Protein 2.8 g
  • Saturated Fat 4.4 g
  • Sodium 321.3 mg
  • Sugar 0.9 g


  1. The perfect biscuit recipe! Only change I made was just to use the whole butter stick. The method he uses to work the dough is brilliant. You are not in danger of over working the dough, as that is what makes a dense biscuit, by using the fold and press method. I have made these - Read more ...
  2. This is one of the best buttermilk recipes on this site. I sometimes, after cutting in the butter, put it back in the fridge for about 30 mins. because the colder the better. Other than that they are can also add a few teaspoons of sugar and then you have a dessert biscuit. Substituting - Read more ...
  3. This has become a weekend staple at our home. AMAZING BISCUITS!! I finally figured out how to freeze the un-cooked biscuits so now I always have them on hand, but only have to make them once a week. FYI if you're interested... make the recipe as is, except don't brush them with the butter milk. - Read more ...
  4. I use a "vegetable peeler" to grate an entire stick of butter. It works great! So quick and so much easier! Toss those long thin flakes of butter with the dry ingredients to keep them from sticking back together. The best buttermilk biscuits I've made since I began my quest for the perfect biscuit. I - Read more ...
  5. Yum! I always make drop biscuits because of ease and convenience but am glad I took the plunge with cut outs! These are easy and delicious! You can't go wrong with Chef John's recipes! p.s. I make sour milk instead of using buttermilk: 2T lemon juice and milk to make 1 cup.
  6. Thanks for the recipe and the video. We love them. I freeze the extra UNCOOKED BISCUITS for a quick eat in the future. Bake them from the frozen state in the preheated oven at 450 for 8 minutes. Don't open the door for another 8 minutes. From freezer to plate = 16 minutes. Plus, I - Read more ...
  7. Well, I can see I'm in the minority here, but while the flavor was good, these were dry and hard...Maybe it was something I did. I followed the recipe to a 'T'. I've made other biscuits in this manner w/o problems, so I can't imagine what went wrong. I will give these another try soon, - Read more ...
  8. OMG! These biscuits are incredible! They're so "deceptively" easy to make and they come out light, moist, and fluffy. Plus they rise nice and high -what more could you want from a buttermilk biscuit! I baked these on a baking sheet lined with parchment paper and brushed the tops with melted butter during the last - Read more ...
  9. This is a great recipe! I did not change any of the ingredients, but in the directions I put the flour and ice cold butter into a foodprocessor and blized it together for about 30 seconds- (Much easier than cutting it in) Then I continued as directed. The biscuts still came out light and flaky.
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