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Buttermilk Truck Famous Biscuits

Buttermilk Truck Famous Biscuits


  • 8 ounces all-purpose flour (about 1 1/2 cups)
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 pinch garlic powder
  • 8 tablespoons cold unsalted Real California butter, cut into 1/2-inch pieces
  • 3/4 cup Real California buttermilk
  • 2 tablespoons melted Real California butter


  1. Heat oven to 400 degrees F.
  2. In a mixing bowl, stir dry ingredients together with a fork. With a pastry blender, cut in cold butter until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. With your hands or a rubber spatula, quickly fold together dry ingredients and buttermilk until a sticky dough forms. Turn dough out onto a floured surface; roll out 3/4-inch thick. With a 3-inch biscuit cutter, cut dough into rounds. Transfer to a sheet pan and brush with melted butter.
  3. Bake for 15 minutes or until golden brown.

Yield: 6 biscuits

Tip: Buttermilk Truck uses these biscuits for their popular Buttermilk Brick breakfast sandwich. To make it at home, place 2 buttermilk biscuits on a bed of hash-brown potatoes, top with 2 over-easy eggs and chorizo gravy. If desired, sprinkled with grated Real California Cheddar cheese.

Recipe courtesy of Buttermilk Truck, Los Angeles, California.

Recipe and photo credit: California Milk Advisory Board

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