Flaky Buttermilk Biscuits

By Marge Perry & David Bonom
Classic light, flaky buttermilk biscuits


    • All Purpose Flour
    • Baking powder
    • Baking soda
    • low fat buttermilk
    • Melted butter
    • Salt
    • unsalted butter


    1. Preheat the oven to 425°F.
    2. Combine the flour, baking powder, baking soda, and salt in a large bowl. Using a pastry blender or 2 knives cut the butter pieces into the flour mixture until the mixture resembles coarse crumbs. Stir in the buttermilk until the mixture is just moistened
    3. On a lightly floured surface, roll the dough out to scant 3/4-inch thickness. Using a 2 1/4-inch biscuit cutter, cut out biscuits and set them on a large nonstick baking sheet. Gently press the dough scraps together and re-roll to a scant 3/4-inch thickness. Cut out enough biscuits to equal 12 and place them on the baking sheet. Brush the tops of each muffin with the melted butter. Bake the biscuits until they are puffed and the tops are golden brown, 14-15 minutes. Serve biscuits warm or room temperature.