These biscuits are remarkably versatile, too. They’ll elevate a weekday breakfast, transform leftover stew into a special dinner, and make an impressive addition to any holiday spread. While they’re perfect vehicles for gravy, jam, or honey, they’re equally delightful eaten straight from the oven with nothing more than a light brush of melted butter.
Perhaps most compelling is the reaction they inspire. Few homemade foods elicit the same wide-eyed wonder as a perfect batch of tall, flaky biscuits emerging from your oven. Master this recipe, and you’ll forever be known as someone who makes incredible biscuits—a worthy culinary reputation indeed.
Ingredients
- 2½ cups all-purpose flour, plus extra for dusting
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- ½ cup (1 stick) unsalted butter, frozen
- 1 cup cold buttermilk
- 2 tablespoons melted butter for brushing
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Prepare the butter: Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Toss gently with your fingers until the butter is coated with flour and evenly distributed.
- Add buttermilk: Create a well in the center and pour in the cold buttermilk. Stir with a wooden spoon or rubber spatula until just combined. The dough will be shaggy and somewhat sticky.
- Turn out dough: Transfer the dough onto a lightly floured surface.
- Fold the dough: Gently pat the dough into a rectangle about 1 inch thick. Fold the dough in thirds (like a letter). Turn 90 degrees and repeat the folding process. Do this a total of 3-4 times. This creates layers that make the biscuits flaky.
- Cut biscuits: Pat the dough to about 1-inch thickness. Using a 2½-inch round biscuit cutter, cut straight down (don’t twist) to form the biscuits. Place on the prepared baking sheet about 1 inch apart.
- Re-roll scraps: Gather any remaining dough, gently press together, and cut additional biscuits. (These may not rise quite as high as the first batch.)
- Chill (optional): For extra rise, place the baking sheet in the refrigerator for 15 minutes before baking.
- Bake: Brush the tops with melted butter and bake for 12-15 minutes, or until the tops are golden brown.
- Serve: Brush with additional melted butter right after removing from the oven. Serve warm.
Tips for Perfect Biscuits
- Keep all ingredients cold! This is crucial for flaky biscuits.
- Do not overwork the dough, as this will develop gluten and make tough biscuits.
- For higher biscuits, place them close together on the baking sheet.
- Cut straight down with the biscuit cutter without twisting, which can seal the edges.
- No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes.
Storage
Store cooled biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.