Mattie Ball Fletcher’s Buttermilk Biscuits

  • Yield: 12 pieces

The secret to these biscuits is starting with a very wet dough, then dipping your hands in flour and, working very quickly, adding just enough flour for the biscuits to hold together.


1 3/4cups all-purpose flour
2teaspoons baking powder
1/2teaspoon baking soda
1/2teaspoon salt
8tablespoons unsalted cold butter, divided
3/4cup buttermilk


  1. Preheat oven to 450F and grease a baking sheet.
  2. Sift 1 1/2 cups flour, baking powder, baking soda and salt into a bowl. Add 7 tablespoons butter, working with your fingers, until the mixture has no lumps.
  3. Stir in buttermilk and let mixture stand a few minutes.
  4. Sprinkle remaining 1/4 cup flour on a board or waxed paper. Dip your hands into flour, then scoop up wet dough, adding only enough flour to make it manageable. Pat dough into a rectangle about ½-inch thick on floured surface. Dip a 2-inch glass or a cookie cutter into flour and then into dough, cutting circles and placing them on the baking sheet, 1 inch apart. Repeat with remaining dough, molding any scraps into circles. Prick tops of biscuits with tines of a fork.
  5. Melt remaining 1 tablespoon butter in a small saucepan or microwave and brush on biscuit tops. Bake 8 to 10 minutes, until golden.

Nutritional Info *per serving

  • Calories 140
  • Fat 6g
  • Sodium 250mg
  • Carbohydrate 14g
  • Fiber 0g
  • Protein 2g