Ingredients (makes 8–10 biscuits)
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2 cups (250 g) all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon salt
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6 tablespoons (85 g) unsalted butter, cold and cubed
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3/4 cup (180 ml) buttermilk, cold
Instructions
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Preheat Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. -
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. -
Cut in the Butter
Add the cold cubed butter to the flour mixture. Use a pastry cutter, two knives, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Small pea-sized pieces of butter are okay—they help make the biscuits flaky. -
Add Buttermilk
Pour in the cold buttermilk. Stir gently with a spoon until the dough just comes together. Do not overmix—overworking will make tough biscuits. -
Knead Lightly
Turn the dough onto a lightly floured surface. Fold it over onto itself 3–4 times to build layers. Pat it into a rectangle about 1 inch thick. -
Cut Biscuits
Use a round biscuit cutter (or the rim of a glass) to cut out biscuits. Press straight down without twisting for the best rise. Gather scraps, gently pat, and cut more biscuits. -
Bake
Place biscuits on the baking sheet so they just touch for soft sides or slightly apart for crispier edges. Bake for 12–15 minutes, or until golden brown on top. -
Serve
Let cool for a few minutes. Serve warm with butter, honey, or jam.
💡 Tips for Extra Fluffy Biscuits
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Keep all ingredients cold. Chill the butter and buttermilk.
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Handle the dough as little as possible.
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For even flakier layers, fold the dough like a simple puff pastry before cutting.
If you want, I can also give you a shortcut version that’s super quick but still fluffy—perfect if you’re short on time. Do you want me to?