Description
These juicy homemade biscuits are tender, flaky, and perfectly golden. Made with cold butter and buttermilk, they’re easy to prepare and deliver classic Southern comfort in every bite. Perfect for breakfast or as a side for any meal, these biscuits come out soft inside with a slight crisp on the outside.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- ½ teaspoon salt
Wet Ingredients
- ½ cup cold unsalted butter, cubed
- ¾ cup cold buttermilk
- 2 tablespoons heavy cream (optional, for brushing)
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
- Cut in butter: Add the cold, cubed butter to the dry mixture and use a pastry cutter or your fingers to cut it in until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add buttermilk: Pour the cold buttermilk into the bowl and stir gently just until the dough comes together; be careful not to overmix to ensure tender biscuits.
- Fold dough: Turn the dough onto a floured surface. Gently pat it into a rectangle, then fold it into thirds like a letter. Repeat this folding process two more times to create flaky layers.
- Shape biscuits: Pat the dough out to about 1-inch thickness. Use a floured round biscuit cutter to cut out biscuits straight down without twisting to help them rise evenly.
- Arrange biscuits: Place the biscuit rounds close together on the prepared baking sheet if you want softer sides, or spaced apart for crisper edges.
- Brush with cream: If desired, brush the tops of the biscuits lightly with heavy cream to promote browning and a shiny finish.
- Bake: Bake the biscuits in the preheated oven for 14 to 16 minutes until they are golden brown and puffed up.
- Serve warm: Remove from oven and serve immediately with butter, jam, or gravy for a comforting treat.
Notes
- Ensure the butter and buttermilk are very cold for the best flaky texture.
- Do not overmix the dough to avoid tough biscuits.
- Folding the dough multiple times creates layers for flakiness.
- Press the biscuit cutter straight down without twisting to help biscuits rise evenly.
- Brushing with heavy cream is optional but adds a beautiful golden finish.
- Bake until golden for the best flavor and texture.
