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Buttermilk Cookies

30 min • 12 to 16 servings •
John S

30 min •     12 to 16 servings•

John S

Freshly baked biscuit on a plate with a glass of milk, baking tray with more biscuits in the background.

A country classic from the farm. Serve with a big glass of cold milk.

Ready

  • 1 ½ cups flour
  • pinch of salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 4 Tbsp cold butter
  • ¾ cup buttermilk

    • Set

  • Baking sheet
  • Parchment paper or Silpat mat
  • Roller
  • 2-inch round cookie cutter
  • Sifter
  • Bowl

    • Go!

  • Preheat oven to 425°F.
  • Sift dry ingredients into bowl.
  • Rub or cut-in butter until the mixture resembles course crumbs.
  • Make a well in the center of dry ingredients and gradually pour buttermilk while stirring.
  • Stir until the mixture forms a soft dough.
  • Remove dough from bowl and place on lightly floured surface.
  • Roll out to about ½ inch thick.
  • Stamp out 2-inch circles with cutter.
  • Place on prepare baking sheet and bake for 12-15 minutes, or until golden.
  • Serve warm.

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