Salt and Sugar Biscuits

10-12 biscuits
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Salt and Sugar Biscuits
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Rustic buttermilk biscuits with coarse sugar and salt. Great with savory or sweet dishes or simply serve with some honey and butter. Perfect for any brunch or breakfast spread!


3 cups all-purpose flour
1 teaspoon kosher salt
2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup unsalted butter
1 1/2 cups buttermilk
2 tablespoons coarse sugar
Butter, for topping
Flakey sea salt, for topping
Coarse sugar, for topping


  1. Preheat oven to 375˚ F. In a medium bowl, stir together flour with baking powder, baking soda, salt, and coarse sugar.
  2. Chop up butter and work it into the dry ingredients until it’s in pea-sized pieces. Add buttermilk (or whole milk in a pinch) and stir together until the mixture just comes together.
  3. Scoop the dough out onto a floured surface and roll it out until it’s about 1/2-inch thick. Fold the dough over a few times and re-roll it to create nice layers in the dough.
  4. When you are ready to cut the biscuits, shape the dough into an even shape about 1/2-inch thick. I just cut my biscuits into squares or rectangles but you could cut them into circles for a more traditional shape.
  5. Transfer cut biscuits onto a baking sheet lined with parchment paper. Bake for 25-30 minutes at 375˚ F.
  6. When biscuits come out of the oven, let them cool for a few minutes. Then rub each biscuit with butter and sprinkle with coarse sugar and flakey salt.

Store leftover biscuits in an airtight container on the counter for up to 3 days.