Online Recipe Book

Fluffy Buttermilk Biscuit Topping

American Classics, c2002, by America's Test Kitchen, page 179
Enough for topping one 9"x13" pot pie
Prep info
15 min prep
Prep time
Not set
Cook time
15 minutes
Time required
15 minutes
Oven preheat
Not tried


  • 140 g Flour (Plain) (1 cup)
  • 113 g Flour (Cake) (plain, 1 cup)
  • 2 t baking powder
  • 1/4 t baking soda
  • 1 t sugar
  • 1/2 t salt
  • 227 g butter (unsalted) (8 T; chilled, quartered lengthwise, and cut crosswise into 1/4" pieces)
  • 3/4 c buttermilk (cold, plus 1-2 T if needed)


1. Pulse the dry ingredients in a food processor fitted with a steel blade.  Add the butter pieces; pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps.

2. Transfer the mixture to a medium bowl; add the buttermilk; stir with a fork until the dough gathers into moist clumps.  Transfer the dough to a floured work surface and form into a rough ball, then roll dough 1/2" thick.  Using 2.5"-3" pastry cutter, stamp out 8 rounds of dough.  If making individual pies, cut the dough slightly smaller than the circumference of each dish.  (Dough rounds can be refrigerated on a lightly floured baking sheet covered with plastic wrap up to 2 hours).

3. Arrange the dough rounds over the warm filling and proceed with Pot Pie 3 recipe.


SJ Note: This is designed to be used with their Chicken Pot Pie recipe, here: .  Note I've halved that copy, so you'll want to double that one, halve this one, or freeze half of this dough.