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The biscuit of biscuits

Lisa Bryan
Fluffy and crispy on the edges. Perfect for anytime of the day.
5 from 1 vote
Prep Time 10 mins
Cook Time 12 mins
Servings 8 medium-large rounds


  • mixing bowl
  • pastry cutter (or fork)
  • biscuit cutter (or round cookie cutter)
  • parchment paper (optional)
  • baking sheet


  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • ½ cup butter (cut into small pieces)
  • 1 cup Buttermilk


  • Preheat oven to 425. In a mixing bowl, whisk together dry ingredients including flour, baking powder, baking soda, and salt.
  • With a pastry cutter or fork cut-in small pieces of butter into the flour combination. This will make for a crumbly combination.
    With a wooden spoon, mix in the buttermilk. As you continue to mix, it will thicken to a mushy dough.
  • Lightly flour your workstation. Pour the contents of the bowl on the table.
    Sprinkle with a very light amount of flour if its too sticky. It may take a couple times or more kneading it out to see how sticky it actually will be. You want it sticky enough that it slighly sticks to your hand/spoon but can still flatten the dough without it sticking.
    Combine to make a round patty about 1/2 inch tall.
  • Using a cookie cutter or biscuit cutter (very important that it is sharp), make rounds and place them on a cookie sheet. Parchment paper is optional.
  • Brush regular milk on the top of the rounds for a nice golden brown look. Bake for 15-17 minutes.
    Eat warm. Save up to a week. Freeze up to a month.