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Buttermilk Biscuits (Denver Biscuit Co.)


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Rate this recipe 3.4/5 (163 Votes)


  • 2 1/4 cups all-purpose flour, plus more for the work surface and tools
  • 1/2 cup cake flour
  • 2 tablespoons sugar
  • 1 1/2 tablespoons baking powder
  • 1 tablespoon salt
  • 2 cups (4 sticks) frozen unsalted butter, plus more for the pan
  • 1 1/4 cups buttermilk
  • 1 cup plain yogurt
  • 3 eggs


Servings 12
Adapted from


Step 1

Preheat the oven to 350 degrees F using the convection setting or 375 degrees F without convection.

Mix together 2 cups all-purpose flour, the cake flour, sugar, baking powder and salt. Sift into a bowl. Grate the frozen butter into the dry mix. Gently mix in the butter with your hands.

Mix together the buttermilk, yogurt and eggs.

Using a stand mixer fitted with the dough hook attachment, mix the dry ingredients and butter on medium speed. Add the buttermilk mixture and continue to mix for 75 seconds. During this time, gradually add the remaining 1/4 cup all-purpose flour to prevent the dough from sticking to the bowl.

Place the dough on a lightly floured surface. Roll out the dough with a rolling pin so that the entire area of dough is the same thickness. Fold one side in, and then the other side over that and roll out again. Repeat 4 to 6 times.

Roll out the dough a final time to about 3/4-inch thick. Cut biscuits out of the dough with a 2-inch biscuit cutter, making sure to flour the cutter each time so it doesn't stick. Place the biscuits on a buttered and floured sheet pan. Bake for 18 minutes in a convection oven, or 25 minutes in a regular oven.


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