Quick Biscuits

Good morning everyone!

I made a caprese salad yesterday (love those summer tomatoes!) and Diya said, “I wish we had some bread to go with this!” So, of course, I told her that she should make some. She decided that she wanted to make something quick and easy, and settled on making biscuits.

These were easy, quick and super-delicious! They were especially good straight out of the oven with some melted butter. Yum! Diya adapted a recipe from Smitten Kitchen that originally included blue cheese and scallions (which she omitted because she decided she wanted plain and simple biscuits).

Quick Biscuits


2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes
1 cup well-shaken buttermilk

Some tips/tricks:

Buttermilk: make your own with 1 tablespoon white vinegar and 1 cup milk, let sit until curdled – about 10 min

Butter: I like to do this best by freezing the butter and then grating it into the dry ingredients – helps keep the flakiness and makes it easier to incorporate. When the butter is distributed throughout all of the flour – that gives the best flakiness

Do not overmix this dough – otherwise your biscuits will be tough and not light and fluffy


  1. Pre-heat the oven to 450 degrees
  2. Mix the dry ingredients (flour, baking powder, sugar, baking soda, salt)
  3. Add in the butter and use your hands or a pastry blender to incorporate well into the flour until it looks like sand that clumps together when squeezed.
  4. Add in the buttermilk and mix with a spoon until just combined.
  5. Place on a buttered baking sheet, leaving two inches between the biscuits. Ours were too big initially so had to be broken in half to cook through.
  6. Bake until golden – 16 to 20 minutes.
  7. Eat warm with butter!





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