here’s something undeniably comforting about a warm, flaky biscuit straight from the oven. This classic recipe delivers just that—a perfect balance of buttery richness and tender crumb. The key to achieving those delightful layers is working the cold butter into the flour mixture until it resembles coarse crumbs, which helps create that classic biscuit texture.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3/4 cup buttermilk
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold butter pieces to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Make a well in the center and pour in the buttermilk. Stir until just combined. The dough will be slightly sticky.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
- Use a round biscuit cutter to cut out biscuits, placing them onto a baking sheet lined with parchment paper. Gather and re-roll scraps as needed.
- Bake for 12-15 minutes, or until the biscuits are golden brown on top.
- Serve warm with butter or your favorite jam.
