Photo: Jennifer Causey; Styling: Lindsey Lower/Claire Spollen
Hands-on Time
23 Mins
Total Time
36 Mins
Serves 12 (serving size: 1 biscuit)

Bake biscuits up to a day ahead, and keep in a sealed zip-top plastic bag.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine the first 4 ingredients in a small bowl, stirring with a whisk.

Step 3

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk mixture to flour mixture, stirring just until moist. Turn dough out onto a lightly floured surface; pat into a 7 1/2-inch square; cut into 12 rectangles. Place dough on a foil-lined baking sheet coated with cooking spray. Bake at 425° for 13 minutes or until lightly browned on edges and bottom.

Ratings & Reviews

a little dry

July 21, 2015
These weren't bad, but they were a little dry and crumbly.  Didn't store or reheat any better.  Have other better CL recipes to use, won't bother making these again.