Scoop Buttermilk Biscuits

I love biscuits. If I see them on a menu, I’ll buy them.

Scoop Buttermilk Biscuits

Serving Size:
12 biscuits
40 minutes


  • 2 cups (240g; 10oz) AP
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 4 tbsp (57g; 2oz) cold butter, cut into cubes, plus 2 tbsp (28g; 1oz) butter, melted, for brushing
  • 1-1/2 cups (12oz) cold buttermilk


  1. Preheat oven to 500 degrees. Butter one cake round with butter. Add 1/2 cup flour to another cake round for biscuit prep.
  2. In a bowl, mix flour, baking powder, sugar, salt, and baking soda.
  3. Scatter butter cubes over flour mixture, smashing and smearing butter with a fork.
  4. Add buttermilk and mix with rubber spatula, folding several times, until just incorporated.
  5. Using a 1/4-cup (#60) scoop, scoop dough into floured cake round. Dust top of dough with flour and form into a rough ball. Shake off excess flour and place in buttered cake round. Repeat. You’ll get 12-13 biscuits.
  6. Brush dough with melted butter and bake for five minutes.
  7. Reduce oven temperature to 450 and bake 15-16 minutes longer. Cool in pan for 2 minutes and then invert onto plate.