Homemade Biscuits

Everything you want in a homemade biscuit: high rise, plenty of flaky layers, tender, buttery center. And so simple to make - you'll be serving them in 30 minutes!

Course Breads and Quick Breads, Breakfast, Side Dish

Cuisine American

Keyword birthday breakfast, brunch, Christmas morning, comfort food, Easter breakfast, from scratch, quick, quick bread, vegetarian

Prep Time 15 minutes

Cook Time 12 minutes

Servings people

Calories 188kcal

Author Marissa Stevens

Equipment

2 ½" biscuit cutter

Ingredients

2 cups all purpose flour 272g
2 teaspoons granulated sugar
½ teaspoon fine sea salt
1 tablespoon baking powder
¼ teaspoon baking soda
½ cup cold, unsalted butter cut into ½-inch cubes
¾ cup buttermilk

Instructions

Adjust rack to upper half of oven and preheat to 450˚F.
Sift flour, sugar, salt, baking powder and baking soda into a large mixing bowl.
Cut butter into dry ingredients with a pastry blender or two butter knives, until mixture looks like a coarse meal. Add buttermilk and stir into a shaggy dough.
Turn dough out onto a lightly floured work surface and knead gently about 10 times. Roll or pat dough to ½-inch thick loose round or rectangle. Dip 2 ½-inch diameter biscuit cutter into flour and cut biscuits straight down (for maximum height and layers resist the urge to twist the cutter). Transfer to ungreased baking sheet and bake in 10 to 12 minutes or until golden brown. Serve hot or warm.

Video

Notes

Once you've cut the biscuit dough, you can freeze for later baking. Freeze on a baking sheet, transferring to a freezer bag once frozen. Bake at 450˚F from frozen (my preference) or thaw in the refrigerator overnight. If baking from frozen, add a minute or two to baking time.

Nutrition