Description
These fluffy homemade biscuits are tender, flaky, and perfect for breakfast or any meal. Made with simple pantry ingredients like all-purpose flour, baking powder, and cold buttermilk, they bake quickly to a golden brown perfection. Serve warm with butter, honey, or jam for a comforting treat.
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 the 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, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt until well combined.
- Cut in the butter: Add the chilled, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Add buttermilk: Create a well in the center of the dry ingredients and pour in the cold buttermilk. Gently mix with a fork just until the dough comes together; avoid overmixing to keep biscuits tender.
- Knead and shape: Turn the dough onto a lightly floured surface and knead gently 3-4 times to bring it together. Pat the dough into a 1-inch thick rectangle or circle.
- Cut biscuits: Use a biscuit cutter or a glass dipped in flour to cut out biscuits. Gather any scraps, re-roll gently, and cut additional biscuits.
- Bake: Arrange the biscuits on the prepared baking sheet, spacing them slightly apart. Bake in the preheated oven for 12-15 minutes or until the tops are golden brown.
- Serve: Remove from oven and serve warm with your favorite toppings like butter, honey, or jam for a delicious treat.
Notes
- Use cold butter and buttermilk to achieve the flakiest texture.
- Do not overmix the dough to avoid tough biscuits.
- For extra fluffy biscuits, handle dough gently and keep it cold.
- Biscuits are best served fresh but can be reheated the next day.
- You can substitute regular milk plus 1 tablespoon lemon juice or vinegar for buttermilk if unavailable.
