The Rise Buttermilk Biscuit 748x748

The Rise Buttermilk Biscuit


  • 8 ounces cold unsalted butter, diced
  • 24 ounces self-rising flour
  • 2 eggs
  • 1 cup cold buttermilk
  • Melted butter for brushing


Cut butter into the flour mixture until pea-sized morsels form. Make a well and add eggs and lightly beat them. Add buttermilk and mix ingredients with a wooden spoon.

Transfer dough to a flour-dusted surface and gently knead and flatten dough using your hands, folding it evenly. Repeat this step two more times.

Roll dough to ¾-inch-thickness and cut with biscuit cutter. Bake on a sheet tray in a preheated 400 F oven for 12 minutes, turning once. Brush biscuits with melted butter and serve. Makes about 1 dozen biscuits.

Recipe by Chef Brian Wiles, Rise Biscuits, Durham, North Carolina