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Food Processor Buttermilk Biscuits for Brunch

When you take a simple shortcut, you can definitely serve fresh-from-the-oven pastries with your Mother’s Day brunch. These buttermilk biscuits from Bob’s Red mill come together so quickly with the help of your trusty food processor!

Unsurprisingly, they’re delicious with smear of butter and jam or smothered with gravy. But our favorite way to eat them? As breakfast sandwiches. Stuff them with ham, bacon, eggs and cheese or whatever fixings you’re craving.

This recipe comes from our new FREE class Brunch Baking with Nicki Sizemore for Bob’s Redmill. Check out the class for three more crowd-pleasing brunch recipes!

Food Processor Buttermilk Biscuits Recipe

Makes six 2½” biscuits
Prep time: 15 minutes
Cooking time: 16-18 minutes


  • 7 tablespoons unsalted butter
  • 2 cups (272 g) Bob’s Red Mill Organic All Purpose Baking Flour
  • 1 teaspoon sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • ¾ cup cold buttermilk
  • 3 tablespoons cold heavy cream, divided
  • Sandwich fixings, for serving (optional), such as: sliced ham, cooked bacon, fried or scrambled eggs, thinly sliced sharp cheddar cheese, grainy mustard, softened butter, sweet onion jam, and/or baby arugula.


  1. Preheat the oven to 425 F. Line a baking sheet with parchment paper.
  2. Cut the butter into ½” pieces and place it in the refrigerator while you prep the other ingredients.
  3. In a food processor, combine the flour, sugar, baking powder, baking soda, sugar and salt. Pulse to combine. Sprinkle the cold butter over top, and pulse until the butter is cut into marble-sized pieces, about 6-8 pulses.
  4. Combine the buttermilk and 2 tablespoons of the heavy cream. Pour it over the dry ingredients in the food processor. Pulse 4 times, just to distribute the wet ingredients — the mixture should still look crumbly and floury with visible pieces of butter, but it should hold together when pressed.
  5. Turn out the dough on a lightly floured surface. Using lightly floured hands, gently bring the dough together into a mound, then press it into a ¾”-thick rectangle. Fold the dough in half like a book, and press it into a ¾”-thick rectangle (lightly flour your hands and the surface as needed to prevent sticking). Fold and press the dough one more time.
  6. Dip a 2½” biscuit cutter in flour, then press it down (without twisting) to cut out the biscuits, cutting them as closely together as possible and flouring the biscuit cutter as needed. Gather the remaining dough, pat it down, and cut out one to two more biscuits. After that, discard any remaining scraps. Place the biscuits on the parchment lined baking sheet.
  7. Lightly brush the top of each biscuit with the remaining tablespoon of heavy cream. Bake until golden, about 16-18 minutes. Transfer to a wire rack and let cool 5 minutes. Serve warm or at room temperature.
  8. Serve the biscuits with a variety of fixings, and let your guests build their own sandwiches.

Recipe Notes

Want to make your biscuits ahead of time? The uncooked biscuits can be wrapped in waxed paper and frozen (in a single layer) in an airtight container or ziptop bag. When ready to bake, proceed as directed — don’t defrost.

You can make smaller biscuits using a two-inch cutter, but be sure to check them a couple minutes early, as they will cook faster.

The cooked biscuits can be frozen for up to 3 months.

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