Crusty Buttermilk Biscuits

crusty buttermilk biscuits served on a black and gold plate
Photo: Con Poulos
Prep Time:
20 mins
Total Time:
45 mins
35 biscuits

Renowned Alabama chef Scott Peacock has a certain way with biscuits, so it was a no-brainer for us to turn to him for another version of his classic recipe. But this is no imitator—here we have an all-butter version that comes in smaller portions—just perfect for a big gathering. Lastly, A blend of two different flours, whole wheat and cake, create an ultra-crisp crust and a melt-in-your-mouth crumb that is ideal for jams and gravies.


  • 3 cups wheat flour

  • 2 cups cake flour, such as Anson Mills White Lammas, plus more for dusting

  • 1 tablespoon plus 1 teaspoon baking powder

  • 1 tablespoon kosher salt

  • 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces

  • 2 cups best-quality buttermilk


  1. Preheat oven to 500°F. In a large bowl, whisk together both flours, baking powder, and salt until thoroughly combined. Using your fingers, quickly work in butter, rubbing between your fingers to flatten as you go. (Roughly half of butter should have the consistency of very coarse meal; the rest should be in largish flattened pieces.) Make a well in mixture; pour in buttermilk. Stir quickly just until dough is well moistened and just beginning to form a mass. (It will be very wet and sticky.)

  2. Turn out dough onto a generously floured board or biscuit marble; sprinkle just enough flour over it to make it easy to handle. Knead quickly, without applying too much pressure as you fold. (The goal is to develop structure quickly without deflating.) Once it forms a cohesive dough, move to side of board; scrape up kneading flour.

  3. Sprinkle a fresh, light dusting of flour on board. (Do not flour top of biscuit dough.) Flouring only hands and rolling pin as needed, roll out dough approximately 1/2 inch thick. With a floured fork, pierce all the way through at 1/2-inch intervals. Using a 1 3/4-inch round cutter, stamp out biscuits (without rotating cutter); place them on parchment-lined baking sheets, almost touching. Gather and reroll scraps; punch out and place more rounds. Bake until biscuits are puffed slightly and brown, 12 to 15 minutes. Serve warm.

Cook's Notes

Peacock prefers to make his own baking powder by combining two parts cream of tartar with one part baking soda. You can substitute five cups of unbleached all-purpose flour (preferably King Arthur organic) for the wheat and cake flours. Peacock recommends Anson Mills Colonial Style Artisan wheat flour, which is available at

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