baked buttermilk biscuits


  • 2 Cup all-purpose flour

  • 1/4 Cup butter

  • 3/4 Cup buttermilk




When ready to make the biscuits, set temperature to High and preheat, lid closed for 15 minutes. Spoon the flour into a measuring cup and level with a knife.


Put the flour into a mixing bowl. Using a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs.


With a fork, gently stir in just enough of the buttermilk so the dough leaves the sides of the bowl. (You may not need all the buttermilk.) For the most tender biscuits, do not overmix.


Lightly flour a work surface as well as your hands. Tip the dough onto the floured surface and gently bring together using your fingertips. (Re-flour your hands or the board if the dough is too sticky.) Knead two or three times, just to bring the dough together.


With a floured rolling pin, lightly and quickly roll the dough out to a thickness of about 1/2”. Using a 1-1/2” floured cutter, cut out as many biscuits as you can. (Do not twist the cutter; push it straight down.) You can reroll the scraps if desired, but the "second string" biscuits will be tougher.


Transfer the biscuits to an ungreased baking sheet. Using a pastry brush, brush the tops with melted butter. Bake until golden brown, 10 to 15 minutes. Enjoy!