30 minutes
Delightful, fluffy buttermilk-style biscuits with a crisp exterior and a soft, airy interior.
cups
tablespoons
teaspoons
teaspoons
tablespoons
Unsalted Butter, cold
cups
Buttermilk, cold
cups
1. Preheat Oven
Preheat your oven to 425°F (220°C).
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar.
3. Cut in Butter
Cut the cold unsalted butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
4. Add Buttermilk
Pour the cold buttermilk into the bowl and stir gently with a fork until the dough just comes together. Be careful not to overmix.
5. Fold Dough
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick. Fold the dough into thirds, like a letter, and then pat it out again. Repeat this folding process two more times.
6. Cut Biscuits
After the final fold, pat the dough out to a 1-inch thickness again. Use a round biscuit cutter or a glass to cut out biscuits, pressing straight down without twisting.
7. Bake Biscuits
Place the biscuits on a baking sheet, ensuring they are touching slightly. Bake in the preheated oven for 12-15 minutes, or until they are golden brown on top.
8. Cool and Serve
Once out of the oven, let the biscuits cool slightly on a wire rack. Serve them warm, with a pat of butter or your favorite jam.
Add 1 cup of shredded sharp cheddar cheese to the dry ingredients for a savory breakfast or side.
Fold in 3/4 cup fresh blueberries and 1 tablespoon of lemon zest for a spring brunch.
Add 1/2 to 3/4 cup of grated cheese, like sharp cheddar, Gruyère, or Parmesan, into the dry ingredients before mixing in the buttermilk for a cheesy twist.
Add 1/2 cup cooked bacon and 1/4 cup caramelized onions for a rich, savory biscuit.
Include 1/2 cup shredded cheddar and 2 tablespoons chopped pickled jalapeños for a spicy kick.
Keep butter and buttermilk cold until use to ensure flaky layers in the biscuits. Consider freezing butter before incorporating it into the dough.
Handle the dough as little as possible to avoid developing gluten, which can make biscuits tough.
Fluff and spoon flour into the measuring cup, then level off with a knife for accurate measurement and to prevent dense biscuits.
Use a sharp-edged biscuit cutter and press straight down without twisting to avoid sealing the edges and impeding the rise.
Laminate the dough by folding and rolling several times to create layers that will separate and rise in the oven.
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