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Sweet and Savory Buttermilk Biscuits

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 12 to 14 small biscuits 1x


  • 3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup cold unsalted butter, but into small cubes
  • 1 large egg, lightly beaten
  • 3/4 cup cold buttermilk

For the Salty Chocolate Biscuits:

  • 1/3 cup dark chocolate chunks
  • 1 teaspoon coarse smoked sea salt

For the Cheddar Fig and Black Pepper Biscuits:

  • 1/3 cup coarsely grated sharp cheddar
  • 1/4 cup coarsely chopped dried figs
  • 1/2 teaspoon coarsely ground black pepper
  • 1 large egg beaten to brush the biscuits before baking


  1. Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of an 11-cup food processor fitted with a blade attachment combine flour, baking powder, baking soda, and salt. Add cold butter chunks. Place the lid on the food processor and pulse for about 30 seconds to incorporate the butter into the dry ingredients Remove the lid and check the butter. We’re striving for some butter that is the size of peas and some that is the size of oat flakes.
  3. Place the lid on the food processor and pulse for 30 seconds more. Repeat until butter is broken down.
  4. In a small bowl combine egg and buttermilk and beat lightly with a fork. Remove the lid from the food processor and add wet ingredients to the butter and flour mixture all at once. Pulse until the dough is moistened and combined and a shaggy dough.
  5. Turn dough out onto a lightly floured board and divide into two. To one of the doughs add chocolate chunks and a big pinch of coarse sea salt. Gently knead together to combine. To the other dough add cheese, figs, and black pepper. Gently knead together to combine.
  6. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a round cutter or cut into 2×2-inch squares. Reshape and roll dough to create more scones with excess scraps. Place on a parchment lined baking sheet. Brush lightly with beaten eggs and sprinkle the chocolate biscuits with more sea salt. Bake for 15-18 minutes or until golden brown on top. Serve warm. Scones are best the day they’re made, and though they can be frozen and lightly reheated in the oven if you need a future treat.