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Christina Fogal

Buttermilk Biscuits
Best Buttermilk Biscuits

2 ¼ cups flour, plus more for dusting
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons sugar
½ cup butter, cold
1 cup buttermilk

1 cup (4 oz.) finely shredded cheese (I used sharp cheddar cheese)
3 tablespoons minced fresh herbs (I used chives)


Whisk the flour, baking powder, baking soda, salt and sugar together. 


Cube the cold butter into small pieces and cut into the flour mixture just until it resembles coarse crumbs.  (Use a pastry blender or a fork.)

Gently stir in the minced fresh herbs and finely shredded cheese, if using.

Slowly add the buttermilk and stir just until moistened. 

Knead the dough a few times on a lightly floured surface.  Pat or roll the dough to a ¾ inch thickness.  Cut with a biscuit cutter, (if the cutter sticks, lightly flour it.)


Bake on a parchment lined baking sheet at 425°F for 10 - 12 minutes (or until golden brown.)

The biscuits are wonderful served warm.  Leftover biscuits last several days, in a tightly sealed container - just reheat the biscuits slightly in the microwave before serving.   

Best Buttermilk Biscuits
Christina Fogal
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