Crusty Buttermilk Biscuits

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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These traditional buttermilk biscuits are the epitome of soul-warming comfort food. With their beautifully golden, crusty exterior and light, flaky centre, they offer a wonderful contrast in textures. This vegetarian recipe relies on cold fats and minimal handling to ensure the dough remains tender, resulting in a bake that rises impressively in a hot oven. The addition of tangy buttermilk provides a subtle acidity that perfectly balances the rich, buttery finish.

Ideal as a versatile side dish or a standalone breakfast treat, these homemade biscuits are best served warm from the oven with a generous lashing of butter or a spoonful of seasonal jam. Because they use simple pantry staples like plain flour and baking powder, they are a practical addition to your baking repertoire. Whether shared at a family brunch or served alongside a hearty stew, they bring a touch of rustic charm to any table.

Ingredients for Crusty Buttermilk Biscuits

625g sifted White Lily flour or unbleached plain flour (sift before measuring)
1 tablespoon plus 1 teaspoon baking powder (preferably homemade
see recipe )
1 matsked kosher salt
120ml cold lard
350ml well-shaken cold buttermilk
3 matskedar osaltat smör, smält

How to make Crusty Buttermilk Biscuits

Preheat oven to 260°C with rack in middle.

Sift together flour, baking powder, and salt into a large bowl. Add lard, coating it with flour, then rub between your fingertips until coarsely blended with some 1/2-inch lumps.

Make a well in flour mixture, then add buttermilk, stirring just until a dough forms (it will be soft and sticky). Turn dough out onto a floured surface and knead 8 to 10 times. Roll out dough with a floured rolling pin into a 12-inch round (1/2 inch thick) and, using a fork dipped in flour, prick all the way through about every 1/2 inch.

Cut out as many rounds as possible with a 2 1/2- to 3-inch round biscuit/biscuit cutter dipped in flour (do not twist cutter).

Bake, almost touching, on an ungreased heavy baking sheet, rotating sheet after about 6 minutes if browning unevenly, until crusty and golden-brown, 12 to 15 minutes. Brush tops with melted butter and serve warm or at room temperature.

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