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Perfect Buttermilk Biscuits

Makes 12 to 14 biscuits. Adapted from Foster's Market Cookbook.
Course: Quick Bread


  • 3 1/2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup cold unsalted butter (2 sticks) cut into 1/4-inch cubes
  • 1 1/4 to 1 1/2 cups cold buttermilk
  • 1 egg
  • 2 tablespoons milk


  • Preheat oven to 425ยบ F. Line a baking sheet with parchment paper and set aside.
  • Combine flour, baking powder, baking soda, and salt in a large bowl. Cut the butter into the mixture using a pastry blender or two knives until the mixture resembles coarse meal (Alternatively, pulse dry ingredients in a food processor bowl fitted with the metal blade. Add butter and pulse 10 to 12 times. Transfer to a large bowl before continuing.).
  • Add 1 1/4 cup of buttermilk and mix gently until the mixture begins to clump together, taking care not to over-mix. If the mixture seems too dry, add additional buttermilk a little bit at a time, until the loose bits stick together when pinched between your fingers.
  • Pressing gently with your hands, gather the dough together into a rough-looking ball and transfer it to a lightly floured surface. Pat or roll the dough to 3/4 to 1-inch thickness. Cut with a 2 1/2 to 3-inch round cutter, dipping in flour as needed to prevent sticking. Gather scraps and gently press dough together and flatten it to make more biscuits.
  • Place biscuits on prepared baking sheet and brush with egg beaten with the milk.
  • Bake until pale golden brown, about 12 to 15 minutes. Remove from oven and serve immediately.