- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ¾ to 1 cup cold buttermilk (plus extra for brushing)
Preparation:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Add cold butter cubes and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs.
- Gradually stir in the buttermilk until the dough just comes together—do not overmix.
- Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough in half, rotate, and repeat 2–3 more times for flaky layers.
- Cut out biscuits using a round cutter, pressing straight down without twisting. Re-roll scraps gently if needed.
- Place biscuits on the baking sheet close together for soft sides or spaced apart for crisp edges.
- Brush tops with buttermilk and bake for 12–15 minutes or until golden brown.
Serving and Storage Tips: Serve warm with butter, jam, or honey. Pair with eggs, gravy, or soups for a hearty meal. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. Reheat in the oven for best texture.
Variants:
- Cheddar Chive Biscuits: Mix in ½ cup shredded cheddar and 2 tablespoons chopped chives.
- Sweet Biscuits: Add 1–2 tablespoons sugar for a slightly sweet version.
- Garlic Herb: Brush baked biscuits with melted garlic butter and sprinkle with parsley.
FAQ:
- Can I use regular milk instead of buttermilk? Yes, but add 1 tablespoon lemon juice or vinegar to 1 cup of milk and let sit for 5 minutes as a substitute.
- Why use cold butter? Cold butter creates steam during baking, which helps form flaky layers.
- Can I freeze the dough? Absolutely! Freeze cut biscuits on a tray, then transfer to a bag. Bake from frozen, adding 2–3 extra minutes.
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