Biscuits are a comforting staple, known for their buttery layers and fluffy texture. Whether you’re serving them at breakfast, using them as a side for soups and stews, or turning them into sandwiches, homemade biscuits are always a good idea. This recipe uses simple ingredients and delivers soft, flaky results that taste better than store-bought every time.
Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 1/4 cup buttermilk
1 egg, whisked with 2 tablespoons water or milk (for brushing)
How to Make Biscuits
Step 1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
Step 3
Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
Step 4
Pour in the buttermilk and stir gently until the dough just comes together. Avoid overmixing to keep the biscuits tender.
Step 5
Turn the dough onto a floured surface. Gently knead a few times, then pat or roll it out to about half an inch thick.
Step 6
Fold the dough over itself 5 or 6 times to create layers, then gently roll it out again.
Step 7
Use a round biscuit cutter to cut out biscuits and place them on the prepared baking sheet. Re-roll scraps if needed.
Step 8
Brush the tops with the egg wash for a golden finish.
Step 9
Bake for 12 to 15 minutes, or until the tops are golden brown and the biscuits have risen.
How to Serve
Serve these biscuits warm from the oven with butter, jam, or honey. They also make a great base for breakfast sandwiches or a side for hearty meals like fried chicken, soup, or chili.
How to Store
Let the biscuits cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually and freeze for up to one month. Reheat in the oven or microwave before serving.
Tips for Better Biscuits
Use very cold butter to create steam and flaky layers during baking.
Don’t overmix the dough; a light hand keeps the texture soft.
Flour your work surface well so the dough doesn’t stick.
Try adding shredded cheese or herbs for a flavor twist.
Variation Ideas
For savory biscuits, mix in chopped chives, grated cheddar, or a pinch of garlic powder.
For sweet versions, add cinnamon, sugar, chocolate chips, or dried fruits like cranberries or raisins.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, but you’ll get better texture with buttermilk. You can make a quick substitute by adding one tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.
Can I make the dough ahead of time?
You can prepare the dough and keep it wrapped in the fridge for up to 24 hours. Roll it out and bake when ready.
How do I know when the biscuits are done?
They should be golden on top and fully risen. Insert a toothpick into the center of a biscuit, if it comes out clean, they’re ready.
Biscuits
Ingredients
Method
- Preheat your oven to 325°F (220°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the buttermilk and stir until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together.
- Roll out the dough to about 1/2 inch thickness. Then fold into layers 5-6 times.
- Biscuits can be served warm with butter and jam, or alongside your favorite breakfast items like eggs and bacon.
- They are also great for making sandwiches, or enjoying with a bowl of soup.