These delicious bite-sized biscuits are perfect to put on a buffet with an assortment of delicious jams and spreads

Ingredients (makes 16-20 biscuits)

2¾ cups all-purpose flour

1¼ cups cake flour

1/2 cup ice cold buttermilk

1 Tbsp. baking powder

1 tsp baking soda

1 tsp kosher salt

1 tsp sugar

2 sticks unsalted butter, cut into 1 inch cubes and frozen (plus more for brushing tops)

Additional Information

  • Prep Time: 15m
  • Cook Time: 16m
  • Total Time: 31m


Preheat the oven to 400F. In a medium sized mixing bowl, combine the first 6 ingredients and whisk to incorporate. Using a food processor, pulse half of the dry ingredients with the frozen butter, just enough to cut the butter into smaller chunks. There should still be visible pieces of butter. Combine this with the rest of the dry ingredients in the mixing bowl.

Place the dry mix into a mixing bowl. Form a well in the center and pour in the cold buttermilk (you may need to add more buttermilk if your dough is too dry and does not stick together). Using a rubber spatula, combine to hydrate the dough and pour out onto your work surface. Knead together just enough to form a uniform dough.

Flour your work surface and the surface of the dough, roll out to a 1-inch thick dough. Use a round biscuit cutter to cut out rounds.

Place the rounds on a parchment lined sheet tray, leaving no space in between each biscuit. Press the biscuit scraps back together and cut out rounds one more time, toss the scraps after this. Brush the biscuit tops with melted butter and bake for 8mins, rotate and bake another 8 minutes until golden brown


Recipe by Yewande Komolafe.  Yewande is a recipe developer and culinary consultant who has collaborated on cookbooks, magazines, and menu development with various restaurants. Yewande is a native of Lagos Nigeria and currently resides in Brooklyn, NY.

by Josh and Brent

Reader Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Dr. Brent

Jennifer–look for cake flour in the same place you look for other flours in your grocery store. It has a lower protein content than all-purpose flour and will make for a lighter biscuit. Cake flour is great for cakes, pie crusts and cookies.


1/2 cup buttermilk was definitely not enough to get the dough to form but otherwise this works!

Dr. Brent

Hi, Nancy. This is why we recommend the 1/2 cup as a starting point. We don’t want people to make their dough to wet by adding too much liquid upfront. Better to start low and add as needed

Jeri Starcher

I always use my hands to cut in my butter. Takes a little longer, but my biscuits always turn out fine.