- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter (cubed (that’s 8 tablespoons or 1 stick))
- 2/3 cup buttermilk (plus 2-4 tablespoons extra as needed)
- 1 tablespoon melted butter (to brush on the baked biscuits)
- Prep:Heat oven to 450°F. Line a baking sheet.
- Mix dry ingredients:Add flour, baking powder and salt to a mixing bowl and combine very well.
- Cut in butter:Add cold butter cubes to dry ingredients and cut in (using a pastry cutter or your hands) until crumbs form.
- Finish dough:Add buttermilk, then stir only a few times until no dry flour remains. Add a few more tablespoons buttermilk if dough seem dry. Do not overwork as you stir! Dough should feel very sticky. Immediately turn out on a floured surface.
- Cut biscuits:Using slightly damp fingers, press dough to 1 inch thickness (it will seem very thick, but 1 inch is correct). Cut into ~2 inch circles using a biscuit cutter and place on prepared baking sheet. Push dough scraps together and flatten with fingers to cut out more biscuits.
- Bake:Bake in hot oven for 8-10 minutes, until lightly golden on top. Do not overbake, or biscuits will be dry. Immediately brush with melted butter and serve warm.
Baking tipsINGREDIENT TEMPERATURE: This is super important when making biscuits! Ingredients should be as cool as possible, and the butter and buttermilk should come straight from the fridge. STIRRING: It’s very important to not overmix biscuit dough, and do not knead! Only push the dough slightly together with your hands. It will look scraggly and feel very wet, but that’s exactly the kind of dough that makes a great biscuit! BISCUIT CUTTER: Use a sharp biscuit cutter, a dull one will yield flatter biscuits that don’t rise properly during baking. It also helps to lightly flour the inside, and wipe the inside of the cutter to remove any leftover dough after every biscuit you cut. It’s also important not to twist and turn the cutter as you cut out the biscuit – this will stick the layers of the edges together, yielding flat biscuits.
Ingredient substitutionsBUTTERMILK: Combine 2/3 cup regular milk with 1/2 teaspoon white vinegar (or lemon juice) stirred in if you don’t have any buttermilk. Let it sit on the counter for 5 minutes, then stir again before using. BUTTER: Feel free to use shortening in place of the butter.
StorageBiscuits should be eaten shortly after baking, while still warm. They do keep wrapped in a clean tea towel at room temperature for a day, but they do get increasingly dry.
I have been making my own biscuits for years now – it was one of the first recipes I started baking as a newlywed! This is my go-to biscuit recipe now, because it’s so quick and easy to pull together.
We have these with so many things: With a bowl of chili, with soup, on top of a casserole… But just as often I’ll whip up a batch for breakfast and serve them with fresh fruit, cream cheese and jam (my homemade Freezer Raspberry Jam is a favorite). A treat on a crisp fall morning!
However you enjoy them – they are always easy and delicious! Two words that are music to my ears 😉