Homemade Buttermilk Biscuits
Prep time
Cook time
Total time
Serves: 8-10
  • 2 cups self-rising flour
  • 2 Tbl. brown sugar
  • ½ tsp. salt
  • 1 stick frozen butter
  • 1 cup buttermilk, very cold
  • ¼ cup heavy cream, very cold
  • melted butter for brushing tops
  1. Preheat oven to 450 degrees. Line baking sheet with parchment paper. Place buttermilk, cream and medium sized metal bowl in freezer for 10 minutes.
  2. Using a box grater, grate frozen butter onto a paper plate. Remove bowl from freezer, add flour, brown sugar and salt. Whisk to combine.
  3. Add grated butter to flour. Using a pastry cutter, combine butter with flour until mixture appears crumbly. Make a well in the center of the flour. Pour in buttermilk and cream. Using pastry cutter, gently fold flour into cream until just combined. Don't overwork the dough.
  4. Generously flour your work surface. Turn dough out onto counter and sprinkle with a little flour. Turn edges of dough in toward center just a few times. Pat into a rectangle about 1½ inches thick. Using a 2-inch biscuit cutter, cut into the dough and lift without twisting. Place onto prepared baking sheet one-inch apart.
  5. Bake for 12 minutes or until tops are golden brown. Remove from oven and brush with melted butter.
Butter should be frozen overnight. I also put the mixing bowl, buttermilk and cream in the freezer for 10 minutes before beginning.
Recipe by Lemony Thyme at http://www.lemonythyme.com/buttermilk-biscuits/