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Easy One-Bowl Buttermilk Biscuits


Adapted by various sources
Makes about a dozen biscuits

Chilled ingredients, a light touch, and the proper ingredients are crucial to making buttermilk biscuits. I prefer a soft-sided biscuit, so I place the biscuits very close together on the cookie sheet. If you prefer more of a crust on your biscuits, simply place each of the biscuits farther apart from each other. If you are using a biscuit cutter to cut your dough, try to cut each biscuit as close to the other as possible. You can re-roll the dough to make additional biscuits, but it won’t have the same puff as the others have; I would avoid rolling the dough out more than once.

Biscuit dough freezes exceptionally well, after cutting the dough, simply place the biscuits on a cookie sheet and freeze them. After they have frozen, place them in an air-tight re-sealable bag and bake them as needed. There is no need to defrost them, just take them from freezer to oven (add on a couple extra minutes onto your baking time)

If you do not have White Lily flour or cake flour on hand, you can use 2 cups of bleached all-purpose flour; it won’t make for a near-perfect biscuit, but the flavor and puff should still be there. If you plan on using White Lily flour, simply use 2 cups plus 4 tablespoons in place of the all-purpose flour and the cake flour.


1 ¾ cups (224 grams or 7.9 ounces) bleached all-purpose flour
Scant ⅓ cup (32 grams or 1.15 ounces) cake flour
4 teaspoons (18 grams or 1.65 ounces) aluminum-free baking powder
2 teaspoons (9.5 grams or .38 ounces) granulated sugar
¼ teaspoon (1.5 grams or .05 ounces) fine grain sea salt
1 stick (½ cup, 113 grams or 4 ounces) unsalted butter, cut into 16 pieces, chilled
⅔ cup (5 fluid ounces or 150ml) buttermilk (or use this substitute)



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