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biscuits

Biscuits Recipe

Golden on the outside, tender and flaky on the inside, and rich with buttery aroma—biscuits are one of those simple pleasures that feel both nostalgic and deeply satisfying.
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Servings: 16 biscuits
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 4 cups all-purpose flour 500g
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • 2 sticks of unsalted butter cut into small cubes
  • 2 cups buttermilk

Method
 

  1. Start by preheating your oven to 425°F (218°C).
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution, which is important for consistent texture and flavor.
  3. Baking powder is the primary leavening agent here. It’s what helps the biscuits rise quickly in the oven, creating that fluffy interior.
  4. Next comes the most crucial step: incorporating the butter.
  5. Cut your cold butter into small cubes and add it to the flour mixture. Using a pastry cutter, fork, or even your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
  6. You’re looking for small pea-sized pieces of butter throughout the mixture. These visible bits are exactly what you want—they’ll create those flaky layers during baking.
  7. Try not to overwork the mixture. The butter should remain distinct, not fully blended in.
  8. Pour in the cold buttermilk and gently stir until the dough just comes together.
  9. The key word here is gently. Overmixing will develop gluten and make the biscuits tough instead of tender. The dough should look slightly shaggy and a bit sticky—that’s perfectly normal.
  10. If the dough feels too dry, add a tablespoon of buttermilk at a time. If it’s too wet, sprinkle in a little flour.
  11. Turn the dough out onto a lightly floured surface.
  12. Instead of kneading it like bread, gently pat it into a rectangle about 1 inch thick. Then fold it over onto itself a few times—this folding process helps create layers.
  13. After folding, pat the dough down again to about 1-inch thickness.
  14. Using a biscuit cutter or a glass, cut out rounds. Press straight down without twisting, as twisting can seal the edges and prevent the biscuits from rising properly.
  15. Gather the scraps, gently press them together, and cut out additional biscuits.
  16. Place the biscuits on your prepared baking sheet. For softer sides, arrange them close together so they touch slightly. For crispier edges, space them apart.
  17. Bake for 12–15 minutes, or until the tops are golden brown.
  18. For an extra touch, brush the tops with melted butter as soon as they come out of the oven. This adds flavor and gives them a beautiful finish.

Notes

  • Use buttermilk. It adds a slight tang and reacts with the baking soda for extra lift.
  • Don’t overhandle the dough. The less you work it, the more tender your biscuits will be.
  • Cut straight down. Avoid twisting your cutter to ensure maximum rise.
  • Bake at a high temperature. This helps create steam quickly, which contributes to flakiness.