Biscuits were my culinary Waterloo for years! I have tried dozens upon dozens of recipes and tips. I finally master a basic biscuit which consistently comes out fluffy, tasty and never a hockey puck.


1/2 c salted butter, cold

2 c all-purpose flour

2 T baking powder

1 c buttermilk


Preheat the oven to 350 degrees.

Cut the cold butter into small cubes (about 16). Place in a large bowl with the flour and baking soda. Use your fingers to rub the butter into the flour until it becomes crumb-like.

Add the buttermilk and mix with a wooden spoon until well incorporated. Turn out onto a floured board or counter and kneed to incorporate just enough flour so the dough is not sticky. Do not over handle.

Pat into a rectangle about 1″ thick. Use sharp biscuit cutters or a knife to cut out biscuits.

Place on a baking sheet with parchment paper. Cook for 12-14 minutes until the biscuits just start to brown.

Serve warm.

​Cook’s Tips

1. If you do not have buttermilk, you can add 1 tablespoon to 1 c milk and let sit for about 10 minutes until thick. Or substitute 1/2 c plain whole-fat Greek yogurt and 1/2 c water mixed together.

2. Make sure your baking powder is fresh. If it is old, the biscuits will not rise.

3. Do not twist the biscuit cutters. This will crimp the dough and the biscuit will not rise.

4. If you are using a knife to cut the shapes, make sure it is very sharp. Dull knives will crimp the dough and the biscuit will not rise.

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