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The Only Buttermilk Biscuit Recipe You’ll Ever Need


A funny thing happened. I’ve been using this very recipe for biscuits for years. It’s actually the only one I’ve ever used. I stumbled upon it in the Bon Apetit magazine RSVP section where a reader had fallen in love with these perfect biscuits at Dots Diner in Boulder, Colorado. When I finally got around to making myself biscuits, these came out perfectly. As they did every other time I’ve made them, in fact.

Fast forward a million years, and as I’m reading my blog feed, it comes up in smitten kitchen. Random, wonderful coincidence. The pic above is from her site. She too fell in love with these, although she had to fight her way through many a recipe before she found this one. If you are looking for a little bit of heaven, make these-soon.

Buttermilk Biscuits Bon Appétit | October 2000
Dot’s Diner, Boulder, CO.
Yield: Makes 12 servings

3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk

Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

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