Ingredients
BUTTERMILK BISCUITS
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ cup (1 stick) cold unsalted butter, cut up
- ½ cup buttermilk
- ½ cup sour cream
- ¼ cup unsalted butter, melted
- 2 teaspoons flaky salt
- Blackberry-Lemon Butter
BLACKBERRY-LEMON BUTTER
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 tablespoon blackberry preserves
- ½ teaspoon lemon zest
- ⅛ teaspoon kosher salt
Directions
1. To make the butter: Combine the unsalted butter, blackberry preserves, lemon zest, and kosher salt in a medium bowl. Using a hand mixer, whip the butter on high speed for 4 to 5 minutes, until light and fluffy.
2. To make the biscuits: Preheat oven to 400°F. Line a half-sheet baking pan with parchment paper.
3. Stir together flour, sugar, baking powder, salt, and baking soda in a large bowl. Add the cold, cut-up butter to the flour mixture and combine using your hands or a pastry cutter until the mixture resembles coarse crumbs.
4. Add buttermilk and sour cream; stir with a wooden spoon just until the dough comes together.
5. Place the dough on a lightly floured surface and sprinkle a little flour over the top to reduce stickiness. Roll the dough into a 12x6-inch rectangle; lightly dust with flour and fold the dough into thirds like a letter. Repeat rolling and folding two more times, dusting lightly with flour before each fold. Roll the dough into an 8x4-inch rectangle, about 1 inch thick, then cut into 2-inch squares.
6. Place the biscuits on the prepared baking sheet. Brush the tops with melted butter and sprinkle with flaky salt. Bake 13 to 16 minutes or until golden brown. Let biscuits cool 5 minutes. Serve with Blackberry-Lemon Butter.
Adapted from the spring 2026 issue of Magnolia Journal. Photography by Carson Downing. Prop styling by Ashley Friesen. Food styling by Anna Cornett, Jamie Flanagan, and Ruby Veloz.
