Buttermilk Biscuits Recipe - Kosher
There is something deeply comforting about pulling a tray of warm, golden buttermilk biscuits from the oven. Their flaky layers, buttery aroma, and tender crumb make them just as welcome beside a hearty Shabbat meal as they are with a simple weekday breakfast. This kosher version uses certified kosher dairy ingredients to create biscuits that are light, fluffy, and wonderfully rich.
Recipe Information
Yield: 10 biscuits
Servings: 10
Prep Time: 20 minutes
Cook Time: 15–18 minutes
Total Time: 35–38 minutes
Difficulty: Easy
Cuisine: American
Course: Bread, Side Dish
Why You'll Love This Recipe
- Beautifully flaky layers
- Tender, buttery texture
- Made with simple pantry ingredients
- Beginner-friendly
- Perfect for holidays, Shabbat, brunch, or everyday meals
- Ready in under 40 minutes
- Easily customizable with herbs, cheese, or spices
Cooking Vessels & Equipment
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Pastry cutter (or two forks)
- Rubber spatula
- Rolling pin (optional)
- Biscuit cutter (2½-inch)
- Baking sheet
- Parchment paper
- Pastry brush
- Cooling rack
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar (optional for a slight sweetness)
- ½ cup cold kosher butter, cubed
- 1 cup cold kosher buttermilk
- 2 tablespoons melted kosher butter (for brushing after baking)
Instructions
1. Prepare the Oven
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper.
2. Mix the Dry Ingredients
In a large bowl combine:
- Flour
- Baking powder
- Baking soda
- Salt
- Sugar
Whisk until evenly mixed.
3. Cut in the Butter
Add the cold butter cubes.
Using a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
Those butter pieces create flaky layers.
4. Add the Buttermilk
Pour in the cold buttermilk.
Mix gently until a shaggy dough forms.
Avoid overmixing.
5. Fold the Dough
Turn dough onto a lightly floured surface.
Pat into a rectangle about 1 inch thick.
Fold into thirds.
Turn.
Flatten again.
Repeat this process 3–4 times to create flaky layers.
6. Cut the Biscuits
Pat dough to about ¾–1 inch thick.
Cut straight down using a biscuit cutter.
Do not twist the cutter.
Place biscuits on prepared baking sheet with sides touching slightly.
7. Bake
Bake for 15–18 minutes until tops are beautifully golden.
8. Finish
Brush immediately with melted butter.
Cool for about 5 minutes before serving.
Nutritional Information (Approximate Per Biscuit)
- Calories: 240
- Protein: 5g
- Carbohydrates: 28g
- Fat: 12g
- Saturated Fat: 7g
- Fiber: 1g
- Sugar: 2g
- Sodium: 370mg
Dietary Adaptations
- Use whole wheat pastry flour for extra fiber.
- Replace sugar with honey.
- Use cultured lactose-free buttermilk if needed.
- Add fresh herbs for additional flavor.
- Make mini biscuits for appetizers.
Kosher Considerations
- Use only certified kosher butter.
- Use certified kosher buttermilk.
- Serve with dairy meals.
- Do not serve alongside meat according to kosher dietary law.
- Prepare using dairy-designated utensils if your kitchen separates meat and dairy.
Shabbat Adaptations
- Bake biscuits before Shabbat begins.
- Store covered to maintain freshness.
- Warm gently on a permitted warming tray before serving if desired.
- Excellent served during Shabbat lunch with soups and dairy dishes.
Tips & Troubleshooting
Dough too dry?
Add buttermilk one tablespoon at a time.
Dough too sticky?
Dust lightly with flour.
Dense biscuits?
The dough was likely overmixed.
Flat biscuits?
Your baking powder may no longer be fresh.
Common Mistakes to Avoid
- Using warm butter
- Overworking the dough
- Twisting the biscuit cutter
- Using expired baking powder
- Rolling dough too thin
- Overbaking
Variations
Cheddar Herb
Add:
- 1 cup shredded kosher cheddar
- 1 teaspoon chopped rosemary
- 1 teaspoon thyme
Garlic Butter
Brush with garlic butter after baking.
Honey Butter
Serve warm with whipped honey butter.
Everything Seasoning
Sprinkle with everything bagel seasoning before baking.
Black Pepper
Add one teaspoon freshly cracked black pepper.
Serving Suggestions
Serve warm with:
- Butter
- Fruit preserves
- Honey
- Apple butter
- Fig jam
- Cream cheese
- Herb butter
What to Serve With This Recipe
- Creamy tomato soup
- Potato leek soup
- Vegetable barley soup
- Lentil soup
- Garden salad
- Scrambled eggs
- Cheese omelets
- Roasted vegetables
- Fresh fruit
- Kosher dairy casseroles
Expert Tips for Success
- Keep every ingredient cold.
- Freeze butter for 10 minutes before mixing.
- Handle the dough as little as possible.
- Fold the dough several times for flaky layers.
- Bake immediately after cutting.
- Place biscuits close together so they rise taller.
Storage Instructions
Store cooled biscuits in an airtight container.
Room temperature: up to 2 days
Refrigerator: up to 5 days
Freezing Instructions
Freeze baked biscuits for up to 3 months.
Freeze unbaked biscuits on a tray first, then transfer to freezer bags.
Bake directly from frozen, adding 3–5 minutes to the baking time.
Reheating Instructions
- Oven: 350°F for 5–8 minutes
- Toaster oven: 4–5 minutes
- Microwave: 15–20 seconds (softens rather than crisps)
Meal Prep Tips
- Measure dry ingredients ahead of time.
- Cube and refrigerate the butter in advance.
- Freeze shaped biscuits for fresh baking whenever needed.
- Double the recipe for holiday meals or Shabbat gatherings.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. Shape the biscuits and refrigerate them for up to 24 hours before baking.
Why are my biscuits tough?
Overmixing develops too much gluten, making the biscuits dense instead of tender.
Can I freeze the dough?
Absolutely. Freeze the cut biscuits on a baking sheet, then transfer them to a freezer-safe bag. Bake straight from frozen.
Why should the butter stay cold?
Cold butter creates steam as it melts in the oven, forming the flaky layers that make homemade biscuits so delicious.
Can I use self-rising flour?
Yes. Omit the baking powder, baking soda, and salt, then proceed with the remaining ingredients.
How do I get taller biscuits?
Use a sharp biscuit cutter, avoid twisting when cutting, keep the dough about 1 inch thick, and bake the biscuits close together so they support one another as they rise.
