Brian Hart Hoffman’s Buttermilk Biscuits with White Lily Flour

Sponsored Content

Though he was born and raised in Birmingham, Alabama, Brian is a citizen of the world whose background as a flight attendant and career in publishing have allowed him to travel the globe in search of the best baked goods. He’s fallen in love with specialties from France, Portugal, England, and even Japan, but his Southern roots have given him a soft spot for good, old-fashioned Southern biscuits. Rich, buttery, and flaky, Brian’s go-to Buttermilk Biscuits are an ode to the perfect Southern biscuit. White Lily flour is the not-so-secret ingredient, giving them a soft, pillowy crumb that’ll keep you coming back for more.

Editor-in-Chief Brian Hart Hoffman

Get to know Brian

Brian is the editor-in-chief of Bake from Scratch magazine, and also serves as president and chief creative officer of our publishing company, Hoffman Media. Brian first fell in love with baking as a child, learning to bake at his mother’s side, and has been an avid home baker ever since. He founded Bake from Scratch in 2015 to celebrate all things baking, as well as the talented bakers, pastry chefs, and bloggers who make the world of baking such an inspiring and diverse community. 

Brian is also the author of The Coupewhich celebrates craft cocktails and vintage collections. Prior to joining the company in 2007, Brian worked in the airline industry, which allowed him to live in six cities throughout the United States and visit all 50 states. His career as a flight attendant instilled a deep love of traveling in him, which he brings to our magazine through recipes and stories inspired by baking culture around the world.

4.3 from 3 reviews
Brian Hart Hoffman's Buttermilk Biscuits with White Lily Flour
Makes 12 biscuits
  • 3½ cups (438 grams) White Lily 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
  • 1¼ 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
  • Softened butter and honey, to serve
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, kosher salt, baking powder, and baking soda. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.
  3. 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 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place biscuits 2 inches apart on prepared pan. Freeze until cold, about 10 minutes. Brush with egg wash, and sprinkle with sea salt.
  4. Bake until golden brown, about 15 minutes. Serve warm with softened butter and honey.


    • Hey Liz,

      When in doubt, a cup of whole milk with 1 tablespoon vinegar or lemon juice added in will work! The important thing is to get that acidic tang, and both lemon juice and vinegar will give it to you in a pinch. Happy baking!

  1. Ive tried a number of buttermilk biscuit recipes but this one is absolutely the best. I grate the cold butter on a box grater which makes all the difference. The real key though is the rolling, cutting and stacking of the dough. So many beautiful flaky layers!

  2. Hi.

    Just made this recipe tonight & the biscuits were lovely. However, can you explain to me why there are discrepancies in weight measurements between using American tablespoon, teaspoon, etc vs grams.

    For example the salt & baking powder both call for 1 tablespoon, but the grams provide for two different weights.

    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

    I also ran into this issue w/ the Brooklyn blackout cake last week & was wondering if I’m missing something.

    Thank you.

    • Hey Katherine,

      We use gram weight for our volume measurements because each ingredient can weigh differently, helping our baking be more exact. Sugar is heavier than flour, and kosher salt is lighter than the finely powdered baking powder and baking soda. Even though thy fill the same spaces in volume, they will weigh differently each time. We hope this helps!

  3. Thanks Kyle Grace!

    I figured there was a reason behind it, but wasn’t sure. For “smaller” items like salt, baking soda, etc. I like to pull out my measuring spoons, but I tend to weigh most everything else.

    • We always suggest using a scale when baking, but you can always use cups and spoon measurements as long as you do the spoon and sweep method so that your flour or other dried ingredients aren’t too tightly packed!

  4. I was excited to try this recipe after searching for White Lily flour. I ultimately had to pay a premuim price on Amazon. The biscuits turned out too salty. After looking at other biscuit recipes the amount of salt is consistently 1 teaspoon. I made them again with less salt and they were perfect.

  5. These biscuits are absolutely delicious. Wow! Best I have ever eaten. So light and fluffy on the inside, and just a bit of light crunch on the outside. So buttery and light. Perfect. I need to work on my technique – I was not very good on the cut and roll outs. Will do better next time. And I halved the salt. Thank you for this recipe.


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.