Total Time
Prep 10 mins
Cook 18 mins

This a a great biscuit recipe from Art Smith (O Magazine, Oprah fame).

Ingredients Nutrition


  1. Position rack in center of oven and preheat to 400°F.
  2. Whisk dry ingredients in a medium-size bowl.
  3. Using pastry blender, cut in the butter until mixture is crumbly with a few pea-size pieces of butter.
  4. Stir in enough of the buttermilk to make a soft, sticky dough.
  5. Turn out onto a lightly flourd surface.
  6. Quick knead dough just until it comes together being careful not to overknead.
  7. Roll out dough until it is 1/2-inch thick.
  8. Using a 2 1/2-inch biscuit cutter, cut out biscuits and place 1 inch apart on ungreased baking sheet.
  9. Bake until golden brown, about 18 minutes.
  10. Variations: Biscuits with Cheddar, Chives and Pepper--after you have cut butter into mixture, add 1/2 cup grated cheddar cheese, 2 tablespoons finely chopped chives and 1/2 teaspoon coarsly cracked black pepper.
  11. Mix gently, then stir in the buttermilk.
Most Helpful

Nummmmy Biscuits Sharlene!! I used all allpurpose flour, didn't have any cake flour, and had no unsulted butter, so left the salt out. Wonderful flaky inside, crisp outside biscuits!! A perfect match with our stew tonight, thanks for sharing! This one is in my hard copy.

Derf December 16, 2002

Very good and easy recipe!! I only changed a couple of things....I used all purpose flour (I don't keep cake flour) and instead of buttermilk I used a mixture of whole milk and heavy whipping cream to equal about 3/4 cup. I also put my pan in the oven with about 3 or so tablespoons of butter flavor crisco while I was cutting out the biscuits. Then I dipped each biscuit in the extra crisco and just put them sides touching on the pan to bake. I got 13 biscuits (I just used a glass cup to cut them) and baked for about 18 minutes! Very easy and great flavor....even when heated up the next morning for biscuit toast! Thank you!!

lsustacy January 12, 2011