Description
These are the best homemade biscuits, ever. They may be the luckiest biscuits when you snap butter into them and create all the flaky layers your heart could ever want.
Ingredients
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2½ teaspoons baking powder
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2 teaspoons kosher salt
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2 teaspoons sugar
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¼ teaspoon baking soda
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3½ cups all-purpose flour, plus more for surface
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1 cup (2 sticks) chilled unsalted butter, cut into ½-inch pieces, plus more, melted, for brushing
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1 cup chilled buttermilk
Instructions
- Preheat your oven to 425°F with a rack in the upper portion. Get out a baking sheet; there’s no need to grease it. Line it with parchment if you like, for easiest cleanup.
- Measure out baking powder, salt, sugar, baking soda, and flour into a big bowl.
- Whisk these ingredients or sift to remove any lumps and make sure everything is equally incorporated.
- Grate 2 sticks of butter on a box grater.
- Snap the butter into the dry ingredients. Until it resembles
- Make a well in the center of the butter + flour mixture, and pour in the buttermilk.
- Fold the flour + butter and buttermilk all together until it becomes a very shaggy dough.
- Flour your work surface, and dump the dough on to the board.
- Fold onto itself a few times, and then roll out to a rectangle, about 1″ thick.
- Cut this rectangle into fourths, and stack on top of each other.
- Smoosh the entire stack down, and roll out to 3/4″ thick rectangle.
- Cut out biscuits and place on an ungreased half sheet pan, starting against the lip of the pan.
- With the scraps, create a dough snake and place against the biscuits who need something to help them rise up.
- Bake at 425˚ for 20-25 minutes, or until perfectly golden brown.
Notes
You can freeze unbaked cut out biscuits and bake later with a few extra minutes on the timer.
If you do not have buttermilk, add a couple of tablespoons to whole milk and let it sit for a few minutes.
