Recipe courtesy of Louis Lambert

Brunch Buttermilk Biscuits

  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 12 to 16 biscuits
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3 cups all-purpose flour, plus more for flouring

1 tablespoon baking powder 

1 tablespoon sugar 

2 teaspoons baking soda 

2 teaspoons salt 

6 tablespoons cold butter, plus more for greasing

1 1/2 cups buttermilk 

Serving suggestions: whipped butter, jam and honey


  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, whisk together the flour, baking powder, sugar, baking soda and salt. Add the cold butter and work with a pastry cutter until the mixture resembles coarse meal. With a rubber spatula, fold in the buttermilk until the dough just comes together.
  3. Transfer the dough to a lightly floured work surface. Lightly dust the top of the dough with flour and roll out to about 3/4 inch thick. Cut out biscuits with a 2 1/2-inch biscuit cutter and place on a greased baking sheet about 1/4 inch apart. Gather up the biscuit scraps and gently fold together. Roll out again and cut out a few more biscuits.
  4. Bake the biscuits until golden brown, about 15 minutes. Serve hot with plenty of whipped butter, jam and honey.