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Keller’s Buttermilk Biscuits

Buttermilk Biscuits

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Based on the recipe from Thomas Keller’s cookbook, Ad Hoc at Home, these biscuits are a crowd pleaser and an incredible addition to any meal! My favorite way to have them is with fried chicken sandwiched between them. 



2 Cups Cake Flour

2 Cups All Purpose Flour

1 Tablespoon Kosher Salt

1 Tablespoon Baking Powder

1 teaspoon Baking Soda

2 Sticks Unsalted Butter

1 1/2 Cups Buttermilk, plus more for brushing


  1. Put parchment on a rimmed baking sheet. 
  2. Combine all dry ingredients in a bowl, or bowl of a food processor, and lightly mix with a whisk (or pulse food processor a couple times). 
  3. Cut the butter into small cubes (1/2″ cubes), and add to the flour mixture. Pulse the food processor 5 times, holding for 1 second each pulse. If using a pastry cutter or your hands, mix the butter into the flour until the butter pieces are about the size of peas. The dough will not come together. 
  4. Remove dough from food processor, if using, and place into a large bowl. Form a well in the middle of the flour/butter mixture. Pour in the buttermilk and carefully work it into the flour with a wooden spoon or your hands (this gets messy so I suggest a spoon). 
  5. Once you have a shaggy dough, not quite a unified dough but it has come together, pour onto a lightly floured surface and pat the dough with your hands into a rectangle (don’t knead it as this will ruin the layered effect). Divide into 4 and stack each square on top of each other. Use a rolling pin to gently roll out into a rectangle again about 2″ tall. 
  6. Use a biscuit cutter to cut circles out of the dough* and place on parchment and rimmed baking sheet. 
  7. Place the biscuits on the rimmed baking sheet and brush with buttermilk. Place in the fridge while you re-roll and cut the rest of the dough. When you combine the scraps to re-roll, don’t knead them or mash them all together. Instead, layer them, on top of each other, in order to keep the fluffy layers you’ve already created. 
  8. Cut out this next batch of dough and brush with buttermilk. Set cut biscuits in the fridge to chill while you pre-heat your oven to 425 F.
  9. Bake the biscuits at 425 F for 15 minutes or until golden brown on top. 
  10. Brush with melted butter and sprinkle with sea salt if desired. 
  11. Ideally, serve immediately. You can also freeze these once they’ve cooled to room temperature and reheat in the oven or toaster as needed. 


* Do not twist the cutter as/after you make the cut, as this will glue the layers together and the biscuit won’t rise as well. If the cutter sticks to the dough, simply coat with a bit of flour. Alternatively, you can also use a butter knife or metal bench scraper to cut the dough into squares. 

Keywords: Biscuits, Basics, Buttermilk Biscuit, Classic Biscuit, Easy Biscuits

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