There’s nothing quite like a warm, flaky, buttery biscuit straight from the oven. This recipe uses cold butter and buttermilk to create perfect layers and a tender, moist interior that practically melts in your mouth. Perfect for breakfast with sausage gravy, alongside a savory dinner, or simply slathered with butter and jam!

Prep time: 15 minutes
Cook time: 12-15 minutes
Total time: 30 minutes
Servings: 8-10 biscuits

Ingredients

• 2 ½ cups all-purpose flour, plus more for dusting

• 1 tablespoon granulated sugar

• 1 tablespoon baking powder

• 1 teaspoon salt

• ½ teaspoon baking soda

• ½ cup (1 stick) unsalted butter, very cold and cut into small cubes

• 1 cup cold buttermilk

• 2 tablespoons unsalted butter, melted (for brushing tops)

Directions

1. Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Place your cubed butter in the freezer while you prepare the dry ingredients.

2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.

3. Cut in the Cold Butter: Add the very cold butter cubes to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. The key to flaky biscuits is keeping the butter cold!

4. Add Buttermilk: Pour in the cold buttermilk. Use a fork to gently mix until the dough just starts to come together and is shaggy (do not over mix).

5. Fold and Form: Turn the dough out onto a lightly floured surface. Gently press the dough together into a cohesive mass. Flour your hands and pat the dough into a rectangle about 1-inch thick. Fold the dough into thirds (like a letter). Rotate the dough, pat it down to 1-inch thick again, and fold into thirds once more. Repeat this folding process 3-4 times. This creates the flaky layers.

6. Cut the Biscuits: Pat the dough down to a final thickness of about 1 to 1.25 inches. Use a 2.5-inch round biscuit cutter to cut out the biscuits, pressing straight down without twisting (twisting seals the edges and prevents rising). Place the biscuits on your prepared baking sheet. For tall, soft sides, place them touching; for crispier sides, space them about an inch apart.

7. Bake: Brush the tops of the biscuits lightly with the melted butter. Bake for 12 to 15 minutes, or until golden brown on top.

8. Serve: Remove from the oven and brush with any remaining melted butter. Serve immediately while warm.

Nutritional Information

Per Serving (1 Biscuit, approx. 10 servings per batch):

Nutritional values are estimates and can vary based on specific ingredient brands, exact measurements, and the size of the cutter used.

• Calories: ~220-260 kcal

• Fat: ~12-16g

• Protein: ~4-6g

• Carbohydrates: ~25-30g

• Sodium: ~400-500mgWrite your text here...