Recipe courtesy of Louis Lambert
30 min
15 min
12 to 16 biscuits


  • 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


Preheat the oven to 425 degrees F.

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.

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.

Bake the biscuits until golden brown, about 15 minutes. Serve hot with plenty of whipped butter, jam and honey.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Brunch Buttermilk Biscuits

Recipe courtesy of Louis Lambert


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