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Eloise’s Biscuits



Makes 8 biscuits

So thankful to Eloise, my grandmother, for this recipe. I hope she knew she was the inspiration for my love of all things baking. These biscuits can be made and then frozen. If freezing, wait until just before baking to dip in the butter. They can be baked frozen or defrosted; if frozen, you will need to adjust the baking time by adding on a few minutes.


2 cups all-purpose flour

1 tablespoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

¼ teaspoon baking soda

4 ounces cold unsalted butter, cut into 8 pieces

¾ cup to 1 cup cold buttermilk

2 to 4 tablespoons melted butter for dipping biscuits

Preheat oven to 400˚ F

In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Alternatively, add these to the bowl of a food processor.

Add butter and using a pastry blender cut butter into the flour until small pieces (like the size of rolled oats) or pulse the food processor until the mixture has small pieces of butter.

Stir in ¾ cup buttermilk and stir to combine (or pulse until it comes together). If the mixture is still dry, add in the remaining buttermilk.

Once the dough has come together, turn the dough onto a lightly floured surface and fold the dough over on itself 2 to 3 times. Using your hands, pat dough until 1-inch thick and cut with a 2-inch round cookie cutter.


Dip biscuits into the melted butter.

Place biscuits on a sheet tray lined with parchment paper. Bake in the oven until lightly golden and firm but not hard to the touch, about 8 -10 minutes.


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