Description
These fluffy homemade biscuits are soft, buttery, and bake up golden brown every time. Perfect for breakfast with jam or alongside your favorite comfort meal, they come together with just a few pantry staples and no fancy equipment. You’ll never go back to store-bought!
Ingredients
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2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon salt
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6 tablespoons cold unsalted butter, cut into small cubes
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3/4 cup cold buttermilk (plus more for brushing)
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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In a large bowl, whisk together flour, baking powder, baking soda, and salt.
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Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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Pour in the cold buttermilk and stir until just combined. Do not overmix.
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Turn the dough out onto a floured surface and gently knead 4–5 times. Pat it into a 1-inch thick rectangle.
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Fold the dough in half, then pat it out again. Repeat the folding 2 more times—this helps create flaky layers.
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Use a biscuit cutter or glass to cut out biscuits. Press straight down (don’t twist) for the best rise.
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Place biscuits on the prepared baking sheet so they’re touching slightly. Brush the tops with extra buttermilk.
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Bake for 12–15 minutes, or until the tops are golden brown.
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Serve warm with butter, honey, or jam.
Notes
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For extra flaky biscuits, make sure your butter and buttermilk are very cold.
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You can freeze the unbaked biscuits and bake them straight from the freezer—just add 2–3 minutes to the baking time.
Nutrition
- Serving Size: 1 biscuit
- Calories: 200
- Sugar: 1g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg