Description
These homemade biscuits are light, buttery, and made with love, perfect for breakfast, dinner, or any occasion.
Ingredients
Units
Scale
- 2 cups (250 g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tbsp granulated sugar (optional, for a touch of sweetness)
- 1/2 cup (115 g) cold unsalted butter (cubed)
- 3/4 cup (180 ml) buttermilk (cold)
Instructions
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or grease it lightly.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
- Cut in the Butter:
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Add the Buttermilk:
- Make a well in the center of the dry mixture and pour in the cold buttermilk. Stir gently with a fork until the dough comes together, being careful not to overmix.
- Shape the Dough:
- Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times to bring it together, then pat or roll it out to about 1/2 to 3/4 inch thick.
- Cut the Biscuits:
- Use a 2-3 inch round biscuit cutter to cut out biscuits. Press straight down without twisting to help the biscuits rise evenly. Re-roll scraps as needed.
- Bake:
- Place the biscuits on the prepared baking sheet, slightly touching for softer sides or spaced apart for crispier edges. Bake for 12-15 minutes, or until the tops are golden brown.
- Brush with Butter (Optional):
- For an extra buttery flavor, brush the hot biscuits with melted butter as soon as they come out of the oven.
- Serve:
- Serve warm with butter, jam, honey, or alongside your favorite meal.
Notes
- If you don’t have buttermilk, make your own by mixing 3/4 cup milk with 1 tbsp lemon juice or white vinegar. Let it sit for 5 minutes before using.
- Handle the dough as little as possible to keep the biscuits light and tender.
- These biscuits can be stored in an airtight container at room temperature for 2 days or frozen for up to 2 months.