Flaky, buttery and fluffy biscuits made with few ingredients and minimal prep time are served hot from the oven. These tasty treats take you to your comfort zone and they literally just melts in your mouth. The biscuits will only take about 15 minutes in the oven. Once they’re done, top them with anything you like.
You will start with some all-purpose flour. You’ll also need a good amount of baking powder and some baking soda to help your biscuits rise. This recipe uses 1 tablespoon of baking powder and 1/4 teaspoon of baking soda.
You’ll also be using some salt as well as a little bit of sugar to help balance it all out. Use cold butter and buttermilk in this recipe. You can use straight from the refrigerator cold butter.
You want cold pieces of butter in your dough so that when you put it into the oven, the butter melts and creates steam pockets, which gives you that soft, light, airy texture in your biscuits. Never overwork biscuit dough. Overworking and over-handling biscuit dough will result in tough, hard, and flat biscuits.
Mix the ingredients together just until combined. The dough will be crumbly and that’s normal. The most important step of all is folding the dough together. Turn the scrappy looking dough out onto a work surface and mold it together with your hands.
Don’t Twist the biscuit cutter, when cutting the dough with a biscuit cutter, do not twist the cutter. Press the cutter down into the dough firmly. Twisting it will seal off the biscuit edges, preventing the biscuits from rising. The biscuits rise up nice and tall when they are touching, pressed snuggly against one another in the oven.
Folding and flattening biscuit dough creates multiple flaky layers as if we were making homemade croissants. This step will take you no more than 2 minutes and you’ll be rewarded with the flakiest biscuits in the world. The honey butter topping is optional, but it will set your biscuits apart from the rest.
When the biscuits come out of the oven, give them a brush of melted butter and honey.
- 3 cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 teaspoon baking soda
- 1 ½- 2 tablespoons sugar
- 1 1/2 teaspoons Salt
- 3/4 cup (1 1/2 sticks, 180 g,) butter chilled
- 1 1/4 cup (300 mL) chilled buttermilk
- In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- Quickly grate frozen butter on into the bowl of flour – grated butter ensures the fat is evenly distributed throughout the dough, making it light and fluffy.
- Make a well in the center of the bowl and add buttermilk and stir with until it forms a rough ball, do not over mix.
- Let it rest in the fridge for about 10 minutes.
- Turn the dough out onto a floured board or surface; then knead about 3-4 times- just enough for it to come together.
- Gently, gently pat dough about 1/2″ thick.
- Fold the dough repeating the folding process about 6-8 times. This ensures flakiness.
- After folding is complete gently press the dough down to a 1 inch thick, ready to be cut.
- Use a 2-inch round cookie cutter, or a glass to cut out the biscuits, and space them out equally across your prepared baking sheet.
- Bake at 400° for 12-15 minutes or until lightly browned.