Walnut Buttermilk Biscuits

  • Yield 12 servings
  • Prep 25 mins
  • Cook 15 mins


1-1/2 cup all-purpose flour
1/2 cup cake flour
2-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
6 tablespoons (3/4 stick) cold unsalted butter
3/4 cup buttermilk
3/4 cup finely chopped California walnuts
-- all-purpose flour for rolling out the dough
2 tablespoons unsalted butter, melted and cooled


  1. Preheat the oven to 425F.  Get out a large baking sheet.  It does not need to be greased, but cover it with parchment paper if you wish, for easier cleanup.

  2. Combine the all-purpose flour, cake flour, baking powder, baking soda, salt and sugar in a food processor fitted with the metal blade.  Process about 20 seconds, to combine and aerate the ingredients.  Cut the cold butter into small, irregular pieces, about 1/2-inch across.  Drop the butter into the dry ingredients, and process in about 18 – 22 on-off pulses until the butter has been blended into the dry ingredients and you have a mixture of small, irregular bits resembling fresh bread crumbs. 

  3. Add the buttermilk all at once, and all but 2 tablespoons of the walnuts.  Process again in several on-off pulses just until the dough holds together in a rough, damp, shaggy mass. 

  4. To roll out the dough, spread a handful of all-purpose flour on your work surface and scrape the dough onto it.  Put some flour on your hands, and knead the dough gently about 10 – 12 times, just until it is smooth and cohesive; this should take about 30 seconds, or less.  Pat the dough into a rectangle about 10 x 7 inches and 1/2-inch thick.  Brush the top with the melted butter and sprinkle with the remaining 2 tablespoons of walnuts.  With a long, sharp knife, make 2 lengthwise cuts in the dough, and 3 crosswise cuts, thus cutting the dough into 12 biscuits, each approximately 2 inches square.  (The biscuits will expand a little when baked.)  

  5. Transfer to the baking sheet, leaving a little space between each biscuit.  Bake for about 14 minutes, until puffy and lightly browned.  Cool for a few minutes, then serve warm. 

Recipe Courtesy of Chef Nick Oltarsh of Lobby at Twelve Restaurant in Atlanta, GA




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