Buttermilk Biscuits - Food Processor

Cassie *


These are so simple to make in the food processor. Using a food processor makes for a more tender biscuit, because you aren't handling the dough as much. A few pulses, and you have biscuit dough.

You can make this recipe as you would any other scratch biscuit if you don't have a food processor.


My photos

★★★★★ 4 votes
10 - 12 biscuits
10 Min
10 Min


2 c
unbleached all-purpose flour, plus more for dusting the board
1/4 tsp
baking soda
1 Tbsp
baking powder
1 tsp
kosher salt
6 Tbsp
unsalted butter, very cold
1 c
buttermilk , maybe a little less


1Preheat oven to 450°F.

Combine the dry ingredients in a bowl, or in the bowl of a food processor.
2Cut the butter into chunks and cut into the flour until it resembles course meal.

If using a food processor, just pulse a few times until this consistency is achieved.
3Add the buttermilk and mix just until combined.

If it appears on the dry side, add a bit more buttermilk. It should be very wet.

Turn the dough out onto a floured board.
4Gently pat the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.

Use a round cutter to cut into rounds.
5If you like soft sides, place the biscuits touching each other on a lightly greased cookie sheet.

If you like crunchy sides, put them about 1 inch apart these will not rise as high as the biscuits put close together.

I brushed the biscuits with milk, and cracked some fresh black pepper on top.

Bake for 10 - 12 minutes ( do not over bake )
6Enjoy with sausage gravy, jam, honey or just a slather of butter.

About this Recipe

Course/Dish: Biscuits
Main Ingredient: Bread
Regional Style: Southern
Other Tag: Quick & Easy