Brian Hart Hoffman's Buttermilk Biscuits - White Lily®
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Brian Hart Hoffman’s Buttermilk Biscuits


12 Biscuits

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

recipe image


3 ½ cups (438 grams) White Lily® Enriched Bleached All-Purpose Flour

2 tablespoons (24 grams) granulated sugar

1 tablespoon (9 grams) kosher salt

1 tablespoon (15 grams) baking powder

½ teaspoon (2.5 grams) baking soda

1 ¼ cups (284 grams) cold unsalted butter, cubed

1 cup (240 grams) whole buttermilk, chilled

1 large egg (50 grams), lightly beaten

Flaked sea salt, for sprinkling


Preheat oven to 425°F. Line a baking sheet with parchment paper.

Whisk together flour, sugar, kosher salt, baking powder, and baking soda in a large bowl. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.

Turn out dough onto a lightly floured surface. Pat dough into a rectangle and cut into fourths. Stack each fourth on top of each other, and pat down into a rectangle again. Repeat procedure 3 more times. Pat or roll dough to 1-inch thickness. Using a 2 ½ inch round cutter dipped in flour, cut dough without twisting cutter, re-rolling scraps as necessary. Place biscuits 2 inches apart on prepared pan. Freeze until cold, about 10 minutes. Brush with egg wash, and sprinkle with salt.

Bake until golden brown for about 15 minutes. Serve warm.


*Percent Daily Values are based on a 2,000 calorie diet.

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