Brian Hart Hoffman’s Buttermilk Biscuits with White Lily Flour

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 our sister publication 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 Bake from Scratch magazine through recipes and stories inspired by baking culture around the world.

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.



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