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A stack of fluffy, golden-brown biscuits on a wooden cutting board

Proven way to grow 7 perfect Biscuits

This recipe yields 7 perfectly risen biscuits, ideal for breakfast or as a side dish. The key is using cold ingredients and minimal handling for a flaky texture.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 7 biscuits
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 1 teaspoon Granulated sugar
  • 1/2 teaspoon Salt
Wet Ingredients
  • 1/2 cup Unsalted butter (cold, cut into small pieces)
  • 3/4 cup Buttermilk (cold)

Equipment

  • Large bowl
  • Whisk
  • Pastry blender or fingertips
  • Baking sheet
  • Parchment paper
  • 2-inch biscuit cutter

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Mixing
  1. Cut the cold butter into small pieces and add it to the dry ingredients, using a pastry blender or your fingertips to incorporate until the mixture resembles coarse crumbs.
  2. Gradually add the cold buttermilk, mixing until just combined and a shaggy dough forms; avoid overmixing.
Shaping and Baking
  1. Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle; fold the dough in half and pat it out again.
  2. Use a 2-inch biscuit cutter to cut out 7 biscuits, re-rolling scraps once if necessary, and place them on the prepared baking sheet.
  3. Bake for 12-15 minutes, or until golden brown and risen.

Notes

For extra flaky biscuits, make sure your butter and buttermilk are as cold as possible. Do not twist the biscuit cutter when cutting, as this can seal the edges and prevent them from rising properly.