The Perfect Biscuit Ratio
3 : 1 : 2
Flour : Fat : Liquid (by volume)
3 cups + ½ cup + 1 cup
Makes 12 fluffy Southern biscuits
Classic Biscuit Formula (12 biscuits)
🌾
Flour
3 cups
360g
🧈
Cold Butter
½ cup
113g (1 stick)
🥛
Buttermilk
1 cup
240ml (cold!)
🎂
Leavening
4 tsp
Baking powder + salt
Secret: COLD butter + COLD buttermilk + DON'T overmix = Flaky, tall biscuits!
Scaling Biscuit Batches
| Batch Size | Flour (3 parts) | Butter (1 part) | Buttermilk (2 parts) | Baking Powder | Yield |
|---|---|---|---|---|---|
| Small | 1½ cups | ¼ cup (4 tbsp) | ½ cup | 2 tsp | 6 biscuits |
| Standard | 3 cups | ½ cup (8 tbsp / 1 stick) | 1 cup | 4 tsp | 12 biscuits |
| Double | 6 cups | 1 cup (2 sticks) | 2 cups | 3 tbsp | 24 biscuits |
Classic Southern Buttermilk Biscuits (12 biscuits)
Ingredients (3:1:2 Ratio)
- All-purpose flour 3 cups (360g)
- Cold unsalted butter ½ cup (113g / 1 stick)
- Cold buttermilk 1 cup (240ml)
- Baking powder 4 tsp
- Salt 1 tsp
- Sugar (optional) 1 tbsp
Instructions
- 1 Preheat oven to 450°F (230°C). Line baking sheet with parchment.
- 2 Mix dry ingredients (flour, baking powder, salt, sugar) in bowl.
- 3 Cut cold butter into flour until pea-sized pieces. Work fast - keep butter cold!
- 4 Pour in cold buttermilk. Stir with fork just until dough comes together (shaggy is OK!).
- 5 Turn onto floured surface. Pat to 1" thick. Fold dough over itself 3-4 times (creates layers!). Pat to ¾" thick.
- 6 Cut with 2½" biscuit cutter (straight down - don't twist!). Place touching on pan. Bake 12-15 min until golden.