Description
These fluffy homemade biscuits are soft, buttery, and perfectly golden. Made with simple pantry ingredients and cold buttermilk, they come together quickly and bake to a tender, flaky texture ideal for breakfast or any meal accompaniment.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
Wet Ingredients
- 6 tablespoons unsalted butter, chilled and cubed
- 3/4 cup buttermilk, cold
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt to evenly distribute the leavening agents and seasoning.
- Cut in Butter: Using a pastry cutter or your fingers, cut the chilled, cubed unsalted butter into the flour mixture until it resembles coarse crumbs. This step ensures flakiness in the biscuits.
- Add Buttermilk: Make a well in the center of the dry mixture and pour in the cold buttermilk. Gently mix with a fork just until the dough comes together; avoid overmixing to keep biscuits tender.
- Knead Dough: Turn the dough onto a lightly floured surface and knead it gently 3 to 4 times, then pat it into a 1-inch thick rectangle or circle.
- Cut Biscuits: Use a biscuit cutter or a glass to cut out biscuits from the dough. Gather and re-roll the scraps as needed to use all the dough.
- Bake Biscuits: Arrange the biscuits on the prepared baking sheet with slight spacing. Bake for 12 to 15 minutes until they are puffed and golden brown on top.
- Serve Warm: Remove biscuits from the oven and serve warm with your favorite toppings such as butter, honey, or jam for a delightful treat.
Notes
- Use cold butter and buttermilk to help create flaky layers.
- Do not overmix the dough to avoid tough biscuits.
- For a sharper rise, keep baking powder and soda fresh and measure accurately.
- Leftover biscuits can be stored airtight and reheated in the oven for freshness.
