Flaky and buttery homemade biscuits hot from the oven! I guarantee these little guys will disappear fast from the dinner table. The key to creating tender and flaky layers is how small pieces of cold butter are incorporated into the dough, as well as the process of stacking the layers. Learn to master the technique and you’ll be a hero in your household.
Homemade biscuits with crunchy tops and flaky layers make any meal feel special. This quick bread recipe allows you to mix, shape, and bake in a short amount of time. This works out well when preparing a feast for the family. However, there are a few crucial techniques to be aware of before you get elbow deep in flour.
Ingredients
3 ½ cups (497 g) all-purpose flour, plus more for dusting
1 tablespoon (11 g) baking powder
½ teaspoon baking soda
2 teaspoons (12 g) kosher salt, plus more for topping
2 teaspoons (10 g) granulated sugar
1 cup (254 g) unsalted butter, plus 2 tablespoons for brushing
1 cup (270 ml) buttermilk, plus 2 tablespoons, chilled
Instructions
Adjust the oven rack to the lower-middle position. Preheat to 450°F (232°C).
In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Cut 1 cup of butter into 1⁄8-inch thick pieces. Add a few butter slices at a time into the flour mixture and toss to coat.
Squeeze each slice of butter between a floured thumb and pointer finger, pressing and breaking the butter off into flat, nickel-sized pieces.
Repeat the process with the remaining butter then toss to combine. Freeze the mixture in the bowl until chilled, 15 minutes.
Gradually add 1 cup buttermilk into the chilled flour mixture, stirring with a fork until incorporated.
Knead the biscuit mixture in the bowl a few times until a shaggy dough forms; it will look slightly dry. If needed, add an extra 1 to 2 tablespoons of buttermilk so that most of the flour is hydrated and can be kneaded into the dough.
Lightly dust a working surface with the flour. Place the mixture onto the floured surface and shape and press with hands until combined into a 1-inch thick square, about 8 x 8 inches, the dough will not be sticky.
Cut the dough into 4 even-shaped squares and stack them as evenly as possible on top of each other.
Lightly flour a rolling pin and roll the dough out into a 1-inch thick square, 8 x 8 inches.
Leave about a 1⁄4-inch border along the edges when cutting the biscuits to give even layers.
Using a 2 1⁄2 -inch floured biscuit cutter, press straight down into the dough, without turning.
Transfer to a parchment paper–lined sheet pan and repeat with the remaining dough.
Refrigerate the biscuits for 30 minutes before baking.
Transfer the biscuits to a new parchment paper–lined sheet pan.
Make sure that the biscuits are at least 1 inch apart on the sheet pan.
Melt 2 tablespoons butter then brush the tops of each biscuit and sprinkle with salt.
Bake until golden brown, 10 to 11 minutes.
Cool for 5 to 10 minutes before serving.