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Buttermilk Biscuits

These biscuits are incredibly flakey, waiting to be pulled apart and smeared with butter. For best results, keep the butter and buttermilk as cold as possible. Our Sifted Red Spring Wheat Flour makes beautiful and flavourful pastries.

Buttermilk Biscuits
4.5 cups (615 g) Flourist Sifted Red Spring Wheat Flour
3 tsp baking powder
2 tsp kosher salt
1/4 tsp baking soda
1 1/4 cup (284 g) butter, cold and cubed 1/2"
1 1/4 cup (300 g) buttermilk, cold

Combine Flourist Sifted Red Spring Wheat Flour, baking powder, salt and baking soda in a food processor, and pulse until mixed. Add chilled butter and pulse a few times until butter is about the size of a pea. Transfer to a large metal bowl and gradually drizzle in the buttermilk, tossing together with a fork until a shaggy dough forms.

Turn the dough out onto a clean and lightly floured work surface and pat into a 1" thick square. Cut the dough into 4 sections using a bench scraper or knife and stack the sections on top of each other, this helps to create flaky layers. Press down gently to flatten. 

Roll dough into a 1" thick rectangle, keeping edges as straight as possible (can trim if necessary). Cut into squares, this makes 9-12 biscuits depending on size. Place on a parchment lined baking sheet and freeze for 10 minutes. 

Preheat oven to 400°F.

To create an egg wash, lightly whip up the egg white with 15ml water with a fork. Using a pastry brush, brush the tops with egg wash and place in oven. Bake for 20-25 minutes until deeply golden brown. 



Just made these biscuits!! WOW they are sooo delicious 😁 they were a little finicky binding ingredients together BUT totally worth it!

Thank you Flourist 😊


I have made these multiple times and they are the best biscuits!!

Marian Boychuk

I tried making these biscuits this morning and wasn’t happy with the results. They were very crumbly and did not stick together well. I was surprised by the amount of butter that the recipe called for and thought that that amount of fat would bind the batter together more. I will continue using Mme. Jehane Benoit’s recipe for Basic Baking Powder Biscuits.

Olivia Hamilton

Hi Kathy! The flour substitute is okay! It is likely that they were over mixed. We suggest trying to incorporate your butter when it’s very cold into the flour and don’t over mix once adding the liquid. We hope this helps!

Kathy Morrison

i just recieved my first order of flour ..loving it. I made these biscuits and I substituted flours I used Organic Sifted Red Fife flour..they were not flakey instead looked liked they were under cooked in the middle hard to describe ..really solid centre. curious do you think the change of flours would do this I know my measurements were correct Thank you for your time

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