Biscuit Recipe

There’s something incredibly comforting about the aroma of freshly baked biscuits wafting through the house. Whether you’re enjoying them with butter and jam for breakfast, as a side to your favorite stew, or just on their own with a cup of tea, biscuits are a versatile and delightful treat. Today, I’m sharing my ultimate biscuit recipe, along with tips and tricks to ensure your biscuits turn out perfectly every time.

Ingredients

To make about 12 biscuits, you will need:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar (optional)
• 6 tablespoons cold unsalted butter, cut into small pieces
• 3/4 cup cold buttermilk
• 1/4 cup cold milk (plus extra for brushing the tops)

Instructions

1. Preheat Your Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using). Ensure these ingredients are well combined to guarantee an even rise and consistent flavor in your biscuits.

3. Cut in the Butter

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The key to flaky biscuits is to keep the butter cold and to avoid overworking the dough.

4. Add the Buttermilk

Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir gently with a fork or wooden spoon until the dough just comes together. It’s okay if there are a few dry spots; overmixing can lead to tough biscuits.

5. Shape the Dough

Turn the dough out onto a lightly floured surface. Gently knead it a few times until it holds together. Pat the dough into a rectangle about 1/2 inch thick. Fold the dough over itself in thirds (like folding a letter) and then pat it out again. Repeat this process two more times. This folding technique creates layers that make the biscuits extra flaky.

6. Cut the Biscuits

Pat the dough out to about 3/4 inch thick. Using a round biscuit cutter (or a glass), cut out biscuits and place them on the prepared baking sheet. Gather the scraps, gently pat them together, and cut out more biscuits. Try to handle the dough as little as possible to keep it tender.

7. Bake

Brush the tops of the biscuits with a little cold milk to help them brown nicely. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and puffed.

8. Enjoy!

Transfer the biscuits to a wire rack to cool slightly. Serve warm with your favorite toppings.

Tips for Perfect Biscuits

• Keep Everything Cold: Cold butter and buttermilk are crucial for creating flaky layers. If your kitchen is warm, you can even chill your mixing bowl and utensils.
• Don’t Overmix: Mix the dough just until it comes together. Overworking the dough can make the biscuits tough.
• Use Fresh Leavening Agents: Baking powder and baking soda lose their effectiveness over time. Make sure yours are fresh for the best rise.
• Fold for Layers: The folding technique creates layers that make the biscuits extra flaky. Don’t skip this step!

Variations

Once you’ve mastered the basic biscuit, you can experiment with different flavors and add-ins. Here are a few ideas:

• Cheese Biscuits: Add 1 cup of shredded cheddar cheese to the dry ingredients.
• Herb Biscuits: Stir in 1 tablespoon of chopped fresh herbs (like rosemary, thyme, or chives) with the dry ingredients.
• Sweet Biscuits: Add 1/4 cup of sugar to the dry ingredients and top the biscuits with a sprinkle of cinnamon sugar before baking.

Baking biscuits from scratch is a rewarding experience that can elevate any meal. With this recipe and these tips, you’ll be able to create light, flaky, and delicious biscuits that your family and friends will love. Happy baking!