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  • Michele Mathews

Scratch Buttermilk Biscuits Recipe

(Servings: 10-12)


2 large eggs, beaten,

plus 1 egg for butter/egg wash 1 ½ cups buttermilk

4 cups self-rising flour, plus more for work surface 2 tbsp baking powder

1 tsp baking soda

3 sticks salted butter, cold and chopped into small pieces, plus 2 tbsp for butter/egg wash


Preheat oven to 400 degrees. Spray a baking sheet pan and set aside.

In a large bowl, whisk together flour, baking powder, and soda. Add cold butter pieces and using a pastry blender or forks, cut the butter into the flour mixture until the pieces are the size of small peas.

Stir in the beaten eggs and buttermilk with a wooden spoon until combined. Form into a dough (it will be sticky), cover and refrigerate for at least 30 minutes or overnight.

Lightly flour a countertop and scrape the dough from the bowl. Roll around on the surface to coat in flour. Using a rolling pin, roll out the dough to about 12” across and 1” thick. Cut dough using a 2 ½” – 3” biscuit cutter. Transfer biscuits to a baking sheet, placing the biscuits to where they are slightly touching to bake.

In a small bowl, beat 1 large egg. Add 2 tbsp melted butter and whisk well. Generously brush the tops of the biscuits until well coated.

Bake at 400 degrees for 15-20 minutes or until golden brown. These are simply incredible. Dig in!


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