Buttermilk Biscuits

Prep Time
Cook Time


  •  2 ¼ cups all-purpose flour
  •  1 Tablespoon granulated sugar
  •  1 Tablespoon baking powder
  •  ¾ teaspoon baking soda
  •  1 teaspoon Kosher salt
  •  9 Tablespoons Danish Creamery Butter, cold, cut into ½” cubes
  •  ¾ cup cold buttermilk, plus 1-2 Tablespoons more as needed
  •  2-3 Tablespoons milk, for brushing tops


  • Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add butter pieces and toss to coat in dry ingredients. Use your fingers or a pastry cutter to break the butter into small, crumbly, pea-sized pieces, working quickly to keep butter cold.
  • Pour in the buttermilk and toss the mixture together with a fork to evenly wet the ingredients. Quickly knead the dough in the bowl until it just holds together, adding a touch more buttermilk if needed, then turn out onto a lightly floured work surface.
  • Pat the dough into a rectangle about ¾ inch thick then fold it into thirds, as if folding a letter. Use a rolling pin to gently roll the dough out to ¾ inch thick again.
  • Cut the dough out with a biscuit cutter and transfer biscuits to a prepared baking sheet at least 1 inch apart. Continue to cut out biscuits, re-rolling dough scraps no more than 2 times for tender, flaky biscuits.
  • Brush the biscuit tops with milk and bake for 20- 25 minutes, or until the biscuits have doubled in height and are a rich golden brown. Serve warm with jam, Danish Creamery Butter, or honey.

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