These biscuits are irresistibly fluffy, flaky, buttery, and packed with rich flavor! They’re incredibly simple to make and even easier to devour (which might be dangerous for me!). Perfect as a quick snack on the go, they’re also a breeze to freeze for later enjoyment.
INGREDIENTS
- 2 ½ cups all-purpose flour, plus extra for rolling and cutting
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 1 cup cold buttermilk (see notes below)
INSTRUCTIONS
- Preheat your oven to 375°F and position a rack in the center. Line two large baking sheets with parchment paper and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until the butter pieces are slightly larger than pea-sized.
- Pour in the cold buttermilk and gently mix until the dough just comes together. Avoid overmixing.
- Turn the dough out onto a lightly floured surface. Flatten it to about ½-inch thickness, then fold it in half. Repeat the pressing and folding process 3–4 times to create flaky layers, working quickly to keep the butter cold.
- Roll the dough to a ½-inch thickness. Use a 2 ½-inch round biscuit cutter to cut out biscuits. Gather and re-roll the scraps as needed to use up all the dough.
- Place the biscuits on the prepared baking sheets, leaving a little space between them to allow for expansion.
- Bake for 15–20 minutes, or until the tops are golden brown. Serve warm for the best experience.
NOTES
- No buttermilk? No problem! Regular whole milk works just as well and produces equally delicious results.
- To make your own buttermilk, simply mix milk with a splash of vinegar or lemon juice and let it sit for a few minutes.
EQUIPMENT
- Baking Sheets
- Measuring Cups & Spoons
- Mixing Bowls
