These classic buttermilk biscuits are just so scrumptious and delicious. Warm out of the oven with a pat of salted butter and your favorite jam, or served up with a savory sausage gravy. They can’t be beat!
TIP: Frozen butter is key to this recipe. It helps make the dough extra flaky. Another tip – keep the dough very cold.
This dish contains the following allergens: Wheat, Eggs
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Step-by-step instruction without your screen going to sleep
240g
all-purpose flour, plus additional for rolling dough
½ teaspoon
baking soda
1 tablespoon
baking powder
½ teaspoon
kosher salt
1 teaspoon
granulated sugar
113.4g
unsalted butter, frozen
76.6g
buttermilk, cold
Egg wash (2 tablespoons milk and 1 egg beaten)
2 cups
all-purpose flour, plus additional for rolling dough
½ teaspoon
baking soda
1 tablespoon
baking powder
½ teaspoon
kosher salt
1 teaspoon
granulated sugar
4 ounces
unsalted butter, frozen
¾ cup
buttermilk, cold
Egg wash (2 tablespoons milk and 1 egg beaten)
Utensils
Large Bowl
Rolling Pin
Pastry brush
Step 1
Preheat oven to 450°F. In a large bowl, add flour, baking soda, baking powder, salt, and sugar and mix until combined. With the large side of a box grater, grate the frozen butter into the dry ingredients. Using your hands, combine the mixture until crumbly.
Step 2
Add the cold buttermilk into the dry ingredients and stir until combined.
Step 3
Lightly dust a clean work surface with flour. Transfer the biscuit dough to the work surface and knead until a shaggy dough forms, about 3 to 4 turns.
Step 4
Roll the dough into a 12” X 8” rectangle. Fold the dough into thirds so that it is layered over itself
Step 5
Rotate the dough 90°, then re-roll and re–fold into thirds. Repeat this process 2 more times for a total of 4 rolls and re–folds.
Step 6
Roll the dough back into a 12” X 8” rectangle. Cut the dough into 6 sandwich sized biscuits. Be sure all edges of the dough have been cut. This allows the biscuit to rise vertically.
Step 7
Place the cut biscuits evenly apart in the Ninja ™Foodi ™Neverstick ™ 3-Quart Sauté Pan. Brush each biscuit with the prepared egg wash.
Step 8
Transfer the pan to the oven and bake until risen and golden brown, about 15 to 18 minutes.
Preheat oven to 450°F. In a large bowl, add flour, baking soda, baking powder, salt, and sugar and mix until combined. With the large side of a box grater, grate the frozen butter into the dry ingredients. Using your hands, combine the mixture until crumbly.
240g
all-purpose flour, plus additional for rolling dough
½ teaspoon
baking soda
1 tablespoon
baking powder
½ teaspoon
kosher salt
1 teaspoon
granulated sugar
113.4g
unsalted butter, frozen
76.6g
buttermilk, cold
Egg wash (2 tablespoons milk and 1 egg beaten)
2 cups
all-purpose flour, plus additional for rolling dough
½ teaspoon
baking soda
1 tablespoon
baking powder
½ teaspoon
kosher salt
1 teaspoon
granulated sugar
4 ounces
unsalted butter, frozen
¾ cup
buttermilk, cold
Egg wash (2 tablespoons milk and 1 egg beaten)
Step 2 of 8
Add the cold buttermilk into the dry ingredients and stir until combined.
240g
all-purpose flour, plus additional for rolling dough
½ teaspoon
baking soda
1 tablespoon
baking powder
½ teaspoon
kosher salt
1 teaspoon
granulated sugar
113.4g
unsalted butter, frozen
76.6g
buttermilk, cold
Egg wash (2 tablespoons milk and 1 egg beaten)
2 cups
all-purpose flour, plus additional for rolling dough
½ teaspoon
baking soda
1 tablespoon
baking powder
½ teaspoon
kosher salt
1 teaspoon
granulated sugar
4 ounces
unsalted butter, frozen
¾ cup
buttermilk, cold
Egg wash (2 tablespoons milk and 1 egg beaten)
Step 3 of 8
Lightly dust a clean work surface with flour. Transfer the biscuit dough to the work surface and knead until a shaggy dough forms, about 3 to 4 turns.
240g
all-purpose flour, plus additional for rolling dough
½ teaspoon
baking soda
1 tablespoon
baking powder
½ teaspoon
kosher salt
1 teaspoon
granulated sugar
113.4g
unsalted butter, frozen
76.6g
buttermilk, cold
Egg wash (2 tablespoons milk and 1 egg beaten)
2 cups
all-purpose flour, plus additional for rolling dough
½ teaspoon
baking soda
1 tablespoon
baking powder
½ teaspoon
kosher salt
1 teaspoon
granulated sugar
4 ounces
unsalted butter, frozen
¾ cup
buttermilk, cold
Egg wash (2 tablespoons milk and 1 egg beaten)
Step 4 of 8
Roll the dough into a 12” X 8” rectangle. Fold the dough into thirds so that it is layered over itself
240g
all-purpose flour, plus additional for rolling dough
½ teaspoon
baking soda
1 tablespoon
baking powder
½ teaspoon
kosher salt
1 teaspoon
granulated sugar
113.4g
unsalted butter, frozen
76.6g
buttermilk, cold
Egg wash (2 tablespoons milk and 1 egg beaten)
2 cups
all-purpose flour, plus additional for rolling dough
½ teaspoon
baking soda
1 tablespoon
baking powder
½ teaspoon
kosher salt
1 teaspoon
granulated sugar
4 ounces
unsalted butter, frozen
¾ cup
buttermilk, cold
Egg wash (2 tablespoons milk and 1 egg beaten)
Step 5 of 8
Rotate the dough 90°, then re-roll and re–fold into thirds. Repeat this process 2 more times for a total of 4 rolls and re–folds.
240g
all-purpose flour, plus additional for rolling dough
½ teaspoon
baking soda
1 tablespoon
baking powder
½ teaspoon
kosher salt
1 teaspoon
granulated sugar
113.4g
unsalted butter, frozen
76.6g
buttermilk, cold
Egg wash (2 tablespoons milk and 1 egg beaten)
2 cups
all-purpose flour, plus additional for rolling dough
½ teaspoon
baking soda
1 tablespoon
baking powder
½ teaspoon
kosher salt
1 teaspoon
granulated sugar
4 ounces
unsalted butter, frozen
¾ cup
buttermilk, cold
Egg wash (2 tablespoons milk and 1 egg beaten)
Step 6 of 8
Roll the dough back into a 12” X 8” rectangle. Cut the dough into 6 sandwich sized biscuits. Be sure all edges of the dough have been cut. This allows the biscuit to rise vertically.
240g
all-purpose flour, plus additional for rolling dough
½ teaspoon
baking soda
1 tablespoon
baking powder
½ teaspoon
kosher salt
1 teaspoon
granulated sugar
113.4g
unsalted butter, frozen
76.6g
buttermilk, cold
Egg wash (2 tablespoons milk and 1 egg beaten)
2 cups
all-purpose flour, plus additional for rolling dough
½ teaspoon
baking soda
1 tablespoon
baking powder
½ teaspoon
kosher salt
1 teaspoon
granulated sugar
4 ounces
unsalted butter, frozen
¾ cup
buttermilk, cold
Egg wash (2 tablespoons milk and 1 egg beaten)
Step 7 of 8
Place the cut biscuits evenly apart in the Ninja ™Foodi ™Neverstick ™ 3-Quart Sauté Pan. Brush each biscuit with the prepared egg wash.
240g
all-purpose flour, plus additional for rolling dough
½ teaspoon
baking soda
1 tablespoon
baking powder
½ teaspoon
kosher salt
1 teaspoon
granulated sugar
113.4g
unsalted butter, frozen
76.6g
buttermilk, cold
Egg wash (2 tablespoons milk and 1 egg beaten)
2 cups
all-purpose flour, plus additional for rolling dough
½ teaspoon
baking soda
1 tablespoon
baking powder
½ teaspoon
kosher salt
1 teaspoon
granulated sugar
4 ounces
unsalted butter, frozen
¾ cup
buttermilk, cold
Egg wash (2 tablespoons milk and 1 egg beaten)
Step 8 of 8
Transfer the pan to the oven and bake until risen and golden brown, about 15 to 18 minutes.
240g
all-purpose flour, plus additional for rolling dough
½ teaspoon
baking soda
1 tablespoon
baking powder
½ teaspoon
kosher salt
1 teaspoon
granulated sugar
113.4g
unsalted butter, frozen
76.6g
buttermilk, cold
Egg wash (2 tablespoons milk and 1 egg beaten)
2 cups
all-purpose flour, plus additional for rolling dough
