Biscuits

Biscuits

Flaky layers and a golden crust come from cold butter and a light hand.

Total 35 min Makes 12 biscuits Calories 175/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

These buttermilk biscuits get their tender crumb and flaky layers from cold butter cut into flour and a gentle folding technique. Serve warm with butter and jam for breakfast, or alongside soups and stews for dinner.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup buttermilk, cold
  • 2 tablespoons unsalted butter, melted, for brushing

Method

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

  3. Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

  4. Pour in the cold buttermilk and stir gently with a fork just until the dough comes together; avoid overmixing.

  5. Turn the dough onto a lightly floured surface and pat into a rough rectangle. Fold the dough over itself 4 to 5 times to create layers, then pat back out to about 1 inch thick.

  6. Cut out biscuits using a 2.5-inch round cutter, pressing straight down without twisting. Gather scraps and repeat until all dough is used.

  7. Arrange the biscuits on the prepared baking sheet, sides touching, and place in the freezer for 10 minutes to chill the butter.

  8. Bake in the preheated oven until the tops are golden brown, 12 to 15 minutes.

  9. Remove from the oven and brush the tops immediately with melted butter. Serve warm.

Rate this recipe

★ 3.9 (1)

Biscuits

These buttermilk biscuits get their tender crumb and flaky layers from cold butter cut into flour and a gentle folding technique. Serve warm with butter and jam for breakfast, or alongside soups and stews for dinner.

35 min 12 biscuits 175 cal

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup buttermilk, cold
  • 2 tablespoons unsalted butter, melted, for brushing

Method

  1. 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  2. 2

    In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

  3. 3

    Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

  4. 4

    Pour in the cold buttermilk and stir gently with a fork just until the dough comes together; avoid overmixing.

  5. 5

    Turn the dough onto a lightly floured surface and pat into a rough rectangle. Fold the dough over itself 4 to 5 times to create layers, then pat back out to about 1 inch thick.

  6. 6

    Cut out biscuits using a 2.5-inch round cutter, pressing straight down without twisting. Gather scraps and repeat until all dough is used.

  7. 7

    Arrange the biscuits on the prepared baking sheet, sides touching, and place in the freezer for 10 minutes to chill the butter.

  8. 8

    Bake in the preheated oven until the tops are golden brown, 12 to 15 minutes.

  9. 9

    Remove from the oven and brush the tops immediately with melted butter. Serve warm.