I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Buttermilk Biscuits
...in your mind.
Buttermilk Biscuits

Buttermilk Biscuits

Make these and you'll feel like someone's grandma, or Paula Deen (before her shit hit the fan...iykyk)


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 1/2 teaspoons dried sage
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon kosher salt
  • 1/2 cup butter (1 stick) cold – as in ‘don’t take it outta the fridge till the last minute
  • 3/4 cup buttermilk, cold - as in like the butter


  1. Put the flour, baking powder, sugar, sage, pepper and salt in a large bowl – mix with a whisk
  2. Now take the butter out of the fridge, cut into tablespoons, drop into the flour covering each piece with flour
  3. Pick up the butter and rub between your fingers to work into smaller pieces – you want it about the size of peas
  4. When all the butter has been worked in, add the buttermilk and mix until just combined
    Change it from here down
  1. combined – it won
  2. put into the with a pastry blender until pea size pieces.
  3. Add the cold buttermilk all at once and form into a ball.
  4. Roll dough onto a lightly floured surface, into a 6x9-inch rectangle. Cut the rectangle into thirds.
  5. Stack each third on top of one another and roll the dough into a 6×9-inch rectangle again.
  6. Using a 2-1/4 or 2-1/2-inch biscuit cutter dipped in flour, cut 9 (maybe 10) biscuits and place them on a silicone lined baking sheet. Do your best to piece together the scraps and use up all the dough with the layering technique, without overworking the dough or melting the butter with your warm hands. (If any of the edges kind of stick down, I stretch them before baking to help make sure they will grow tall and flaky.)
  7. Bake at 450 degrees Fahrenheit for 10 to 12 minutes or until golden brown on top and bottom.