Gordon Ramsay Biscuits Recipe

This flaky, golden gordon ramsay biscuits recipe is made with frozen butter and cold buttermilk, and ready in just 30 minutes. The hero moment arrives when you pull apart the tall, buttery layers to reveal a steaming, tender crumb. I finally achieved that bakery-style rise by following his strict temperature rules.

Try More Breakfast Recipes:

• Gordon Ramsay Crepe Suzette Recipe
• Gordon Ramsay’s Beans and Potato Cakes
• Gordon Ramsay’s Eggs Benedict

Why You Will Love This Biscuits Recipe:

• The Signature “Tall” Rise: These biscuits don’t just spread; they climb. The technique creates impressive, lofty layers that provide that “wow” factor when pulled fresh from the oven.
• Superior Flaky Texture: By using cold salted butter and a specific folding technique, you create distinct layers of steam. The result is a biscuit that is crisp on the outside and incredibly airy on the inside.
• Rich Buttermilk Tang: The use of full-fat buttermilk adds a subtle acidity that balances the richness of the butter, giving the biscuits a complex, old-fashioned flavor profile.
• The Perfect “Gravy Vessel”: Because they are sturdy yet tender, they are the ideal base for Sausage Gravy or Jalapeno Drip Jam, holding up to toppings without becoming a “soggy mess.”
• Golden-Brown Finish: The egg-wash or butter-brushed tops bake into a beautiful, honey-colored crust that looks stunning in high-resolution photography and Pinterest pins.

Gordon Ramsay Biscuits Recipe Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp sea salt
• 1 tsp granulated sugar (optional, for browning)
• 6 tbsp unsalted butter, frozen
• 3/4 cup buttermilk, cold
• 1 tbsp melted butter (for brushing)

How To Make Gordon Ramsay Biscuits Recipe

1. Prep the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure even browning.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined and aerated.
3. Incorporate Butter: Take the frozen butter and grate it directly into the flour mixture using the large holes of a box grater. Toss lightly with a fork to coat the butter shreds in flour.
4. Add Liquid: Pour in the cold buttermilk. Stir gently with a spatula just until a shaggy dough forms; do not overmix or the biscuits will be tough.
5. Fold and Shape: Turn the dough onto a lightly floured surface and pat it into a rectangle. Fold it over itself once or twice to create layers, then pat it down to about 1-inch thickness.
6. Cut and Bake: Use a round biscuit cutter to stamp out circles, pressing straight down without twisting. Place them on the baking sheet so they are barely touching and bake for 12-15 minutes until golden brown. Brush with melted butter immediately.

Recipe Tips

• Freeze the butter: Grating frozen butter ensures small, cold pockets of fat are distributed evenly, which melt in the oven to create steam and flaky layers.
• Don’t twist the cutter: When cutting out your biscuits, press straight down and pull up; twisting seals the edges and prevents the dough from rising fully.
• Keep it cold: If your kitchen is warm, chill the cut biscuits in the fridge for 10 minutes before baking to firm up the fat again.
• Touch the sides: Arrange the biscuits on the baking sheet so they are just touching each other, which helps them support one another as they rise higher.

What To Serve With Biscuits?

These buttery layers are the perfect vessel for a classic sausage gravy, making for a hearty, savory breakfast. Alternatively, serve them warm with a simple spread of honey butter and a side of scrambled eggs for a lighter start to the day.

How To Store Leftovers Biscuits?

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked biscuits for up to 3 months and reheat them in a 350°F oven until warmed through.

How To Reheat Leftovers Biscuits?

1. The Oven Method (Best for Flaky Layers)

This is the most effective way to maintain that signature tall and golden brown texture.

• The Process: Preheat your oven to 175°C (350°F). Place the biscuits on a baking sheet.
• The Secret: Brush the tops with a little melted butter and cover the tray loosely with aluminum foil.
• Timing: Bake for 6–8 minutes. The foil traps the steam to soften the inside, while the heat restores the buttery crispness to the bottom.

2. The Microwave “Steam” Method (Fastest)

If you are in a rush, use this trick to prevent the biscuit from becoming tough or rubbery.

• The Setup: Wrap each biscuit individually in a damp paper towel.
• The Process: Microwave on medium power (50%) for 30–45 seconds.
• The Result: The damp towel creates a mini-steam chamber that reactivates the buttermilk and butter fats, keeping the crumb tender and moist.

Pro Tip: If you have an Air Fryer, set it to 160°C (320°F) for 3 minutes. It’s the absolute best way to get that “just-baked” crunch on the outside without drying out the middle!

FAQs

Why are my biscuits flat?
You likely twisted the cutter or the butter got too warm. Ensure you press straight down and keep ingredients cold.

Can I use regular milk instead of buttermilk?
You can, but buttermilk reacts better with the baking soda for a fluffier texture. You can make a substitute by adding lemon juice to milk.

Why are my biscuits tough?
Overworking the dough develops gluten, leading to a chewy texture. Mix until just combined and handle as little as possible.

More Breakfast Recipes:

• Gordon Ramsay Apple Crumble Recipe
• Gordon Ramsay Scrambled Eggs With Salmon
• Gordon Ramsay Anchovy Dip Recipe

Biscuits Nutrition Fact

• Calories: 260
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 480mg
• Total Carbohydrate: 32g
• Protein: 5g

gordon ramsay biscuits recipe

Recipe by Sophie Lane

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

This flaky gordon ramsay biscuits recipe creates tall, golden layers using frozen butter and cold buttermilk, ready in 30 minutes. Perfect for a cozy weekend breakfast, these tender biscuits are surprisingly easy to master.

Ingredients

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1 tsp sea salt

• 1 tsp granulated sugar (optional)

• 6 tbsp unsalted butter, frozen

• 3/4 cup buttermilk, cold

• 1 tbsp melted butter (for brushing)

Directions

• Preheat your oven to 425°F (220°C).
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
• Grate the frozen butter directly into the flour mixture and toss to coat.
• Pour in the cold buttermilk and stir gently until a shaggy dough forms.
• Turn dough onto a floured surface, fold it over itself once, and pat to 1-inch thickness.
• Cut out rounds using a biscuit cutter, pressing straight down without twisting.
• Place on a parchment-lined baking sheet, just touching each other.
• Bake for 12-15 minutes until golden brown and tall.
• Brush tops with melted butter immediately after removing from the oven.