Buttery Buttermilk Biscuits

Makes: 6 large or 8 medium biscuits Prep time: 20 minutes Bake time: 14-16 minutes


2 cups all purpose flour, plus more for dusting your board

1/4 teaspoon fresh baking soda

1 tablespoon fresh baking powder

3/4 teaspoon salt

8 tablespoons very cold butter cut into cubes

1 cup whole buttermilk

For the egg wash

1 egg

dash of cream


Preheat your oven to 450 degrees.  Combine the dry ingredients in a medium bowl and whisk until mixed thoroughly.  Cut very cold butter into the flour mixture with a pastry cutter until it resembles pea sized pieces.  Add buttermilk and mix gently with a spatula or wooden spoon until all the flour is incorporated.  The dough will be a bit sticky at this point.  Turn it out onto your well floured board and knead several times until the dough is no longer very sticky.  Press into a circle about 1/2 to 3/4 ” thick.  Using about a 2 and 1/2 to 3 inch cookie cutter or glass, press out between 6 to 9 disks.  Dip your cookie cutter into the flour to make sure it doesn’t stick to the dough.  Place the biscuits onto a silpat or parchment lined baking sheet.  Whisk together the egg and a splash of cream and brush on top of the biscuits.  Bake in your preheated oven for 14 to 18 minutes, or until golden brown.