Buttermilk Biscuits

Last week my son came across a cooking video where he learned about a fried chicken sandwich made with biscuits. I didn’t really feel like making this, but I ended up doing it for him, and found out that this is indeed a pretty awesome type of sandwich. I will show how to make it in another blog post.

Today let’s look at how you make the biscuits for this sandwich. It’s really easy! My recipe is based on this one but I’ve got my own spin on it. The other recipe calls for more ingredients and is more complex. For example, they use sugar, unsalted butter, and salt, but instead of these I just used salted butter and think it turned out perfect in terms of salt level and sweetness (not too much).

In my approach, all you need are 5 ingredients which you might have on hand right now: flour, baking powder, butter, baking soda, and buttermilk. This is really all you need to make a delicious buttermilk biscuit.

I ended up with more biscuits than I needed for the chicken sandwiches. Trust me – there are lots of ways to enjoy these! With jam. With honey. Or just plain! My husband ended up eating a whole bunch of these without anything on them, and loved them.



  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 6 tbsp salted cold butter, grated
  • 1 cup cold buttermilk, plus more for brushing the top
Ingredients for the biscuits


Preheat oven to 450 degrees. Line a large baking sheet with a parchment paper. Set aside.

Use a whisk to mix flour, baking powder, baking soda in a large mixing bowl.

Use a pastry cutter to work the butter into the ingredients until the mixture forms coarse crumbs.

Make a well in the center of the crumb mixture. Pour 1 cup buttermilk.


Use a fork to stir the mixture gently until the dough comes together. Make sure not to over mix the dough.


Turn the dough onto a floured work surface and pat it together gently to make it into a rectangle. Fold the rectangle into thirds. Make a half turn, gather any crumbs, and flatten back into a rectangle. Repeat this process at least three times.

Roll the dough until it’s 1/2 inch thick. Cut the dough with a 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts. Gather any scrap pieces of leftover dough, patting it until 1/2 inch thick, and cutting it until you have 12 biscuits. The last few biscuits may not look as pretty as previous ones.

Transfer the biscuits to your prepared baking sheet.

Brush each biscuit’s top with the extra buttermilk. Transfer the biscuits to preheated oven and bake the biscuits for around 15-18 minutes until lightly browned.


Makes 12

Did you make this dish? I’d love to know how it turns out! Feel free to email me or use the hashtag #globaldinein on Instagram.


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