Brought to you by

Buttermilk Biscuit Dough

By Ruth Cousineau / Photography By Scott Phillips
This versatile dough comes together in minutes and can be used to make not only biscuits but many other tasty treats, too, depending on how you roll and cut it[]. Buttermilk has a tendency to separate a bit in the carton, so be sure to shake it well before measuring.


  • 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed
  • 2 tsp. baking powder
  • 1 tsp. granulated sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
  • 3/4 cup cold, well-shaken buttermilk


In a large, wide bowl, combine the flour, baking powder, sugar, baking soda, and salt.

Using a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse meal with some pea-size lumps.

Using a silicone spatula, stir in the buttermilk just until the flour mixture is moistened. Do not overmix; the dough should just come together, and it will be sticky.

Transfer the dough to a floured work surface and gently knead 6 to 8 times, dusting lightly with flour if needed to keep it from sticking.

Make Ahead Tips
The flour and butter mixture can be refrigerated in a zip-top freezer bag for up to 1 week, or frozen for up to 1 month. If frozen, thaw at room temperature for 30 minutes before proceeding with the recipe.