Best Biscuits
Indulge in these irresistible flaky layers of buttery biscuits, perfect for breakfast, brunch, or as a delightful side dish for dinner.
Servings 8 biscuits
Calories 200kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour For reliable softness, a 50/50 blend with cake flour can be used for extra-tender biscuits.
- 1 tablespoon baking powder Ensure it's not expired for fluffy biscuits.
- 1/2 teaspoon baking soda Provides an extra boost with buttermilk.
- 1 teaspoon salt Enhances the flavors.
Wet Ingredients
- 1/4 cup unsalted butter, cold and cubed Chill in the freezer for 10 minutes for flakiness.
- 1 cup buttermilk Homemade buttermilk with milk + lemon juice or vinegar can be used.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a big bowl, whisk together the flour, baking powder, baking soda, and salt.
- Use a pastry cutter or your fingertips to work in the cold, cubed butter until you have pea-sized clumps.
- Pour in the buttermilk and stir with a fork just until the dough comes together.
- Tip the dough onto a floured surface and knead gently 3-4 times.
- Pat or roll the dough to about 1-inch thickness and cut with a biscuit cutter.
Baking
- Arrange biscuits on a baking sheet, bake for 12-15 minutes until golden.
- Serve warm.
Notes
Brush tops with melted butter after baking for a restaurant-quality finish. Store leftovers in an airtight container at room temperature for up to two days; freeze for longer storage.
