Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Buttermilk Biscuits

Prep Time: 20 min + 15 min to bakeMakes: 12 biscuits

Moist and flakey old-style biscuits


  • 2 ½ cups white flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 tbsp sugar (optional)
  • ½ cup cold unsalted butter, cut into small pieces
  • ¾ cup buttermilk (or milk)
  • 1 large egg, lightly beaten
  • Topping:
  • 1 large egg, lightly beaten with 1 tbsp milk


  • Preheat oven to 400°F and place rack in center of oven. Line a baking sheet with parchment paper or leave ungreased.
  • In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and lightly beaten egg and stir until just combined. Do not over mix. (The texture should be sticky, moist and lumpy.)
  • Place mixture on a lightly floured surface and knead the dough gently (about 6-8 times) just until it comes together as a smooth dough.
  • Using a floured rolling pin, roll out dough to ½ inch thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet (1 inch or less apart) and brush the tops with the beaten egg and milk mixture. Press trimmings together; re-roll and cut out additional biscuits.
  • Bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.
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