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.