Amish Biscuit Recipe (Homemade Buttermilk-Style Biscuits)
This Amish biscuit recipe makes tender, lightly crisp biscuits using simple pantry staples. In the how to make steps, you’ll keep the dough gentle and avoid overmixing so they bake up fluffy and light.
Ingredients
For the dough
Step-by-Step Method
Preheat and prep
Heat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it.
Mix dry ingredients
In a bowl, whisk together the flour, baking soda, salt, and baking powder until evenly combined.
Cut in the butter
Add the cold butter cubes. Work them in quickly with your fingertips or a pastry cutter until the mixture looks crumbly; try not to let the butter melt.
Add eggs
Lightly beat the eggs, then stir them into the bowl just until the dough starts to clump.
Bring the dough together
Drizzle in the milk/buttermilk a little at a time, mixing gently. Stop as soon as the dough holds together; don’t overwork it.
Shape and cut
Turn the dough onto a floured surface and press to about 1 inch (2–3 cm) thick. Cut rounds; gather scraps once and cut again.
Bake
Place biscuits on the tray and bake for 12–15 minutes, until the tops are lightly golden.
Finish and serve
Brush with melted butter if you like, then serve warm.