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Buttermilk Biscuits

  • 25 m
  • 45 m
Charles Pierce
“Buttermilk gives a pleasant tart flavor to biscuits. These are best served right from the oven, but to simplify last-minute preparations you can form the biscuits several hours ahead and refrigerate until you're ready to pop them into the oven.”


    • 5 cups all-purpose flour
    • 2 tablespoons baking powder
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 3 ounces reduced-fat cream cheese, cut into small pieces
    • 4 tablespoons butter, cut into small pieces
    • 2 cups buttermilk
    • 2 tablespoons low-fat milk


  • 1 Preheat oven to 400°F. Line a large baking sheet with parchment paper or coat it with cooking spray.
  • 2 Stir together flour, baking powder, baking soda and salt in a large bowl. Cut in cream cheese and butter with a pastry blender or two table knives until pea-sized lumps form. Gently stir in buttermilk with a fork. Gather the dough into a ball.
  • 3 Turn the dough onto a lightly floured surface and knead it for about 10 seconds. Divide the dough in half and roll each piece out to a ½-inch thickness. Use a 2½-inch-diameter biscuit cutter to cut rounds. Repeat with the dough scraps. Arrange the rounds on the prepared baking sheets.
  • 4 Brush tops with milk. Bake until the tops are lightly browned, 10 to 15 minutes. Transfer to a rack to cool slightly before serving.
  • Make Ahead Tip: Prepare through Step 3. Cover with plastic wrap and refrigerate for up to 2 hours.
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