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Biscuits Recipe
5 from 15 votes

Biscuits Recipe

These biscuits are made with all-purpose flour, baking powder, baking soda, sugar, and salt plus cold unsalted butter cut into the dry mix to create pea-sized clumps. Cold buttermilk is added and gently folded in to form a soft dough that is rolled and folded multiple times to build layers. The dough is then cut into rounds and baked at a high temperature for golden, tender biscuits with soft crumb and flaky texture. The recipe emphasizes avoiding metallic flavors by using aluminum-free baking powder and careful cutting of dough rounds.

Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Servings: 10
Course: Bread
Cuisine: American

Ingredients

  • 2 cups (283g) all-purpose flour scoop and level to measure, unbleached
  • 1 Tbsp baking powder aluminum free
  • 2 tsp granulated sugar
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 8 Tbsp (113g) unsalted butter divided, 7 Tbsp very cold, 1 Tbsp melted
  • 1 cup buttermilk cold

Instructions

    Cup of Yum
  1. Preheat oven to 450 degrees. Line an 18 by 13-inch baking sheet with a silicone baking liner or with a sheet of parchment paper that's oven safe to 450 degrees.
  2. In a large mixing bowl whisk together flour, baking powder, sugar, baking soda and salt for 20 seconds.
  3. Cut 7 Tbsp cold butter into small cubes. Add to flour mixture and cut butter into mixture with a pastry cutter until there are small clumps of butter about the size of peas, make a well in the center of mixture.
  4. Pour buttermilk into well then fold mixture with a rubber spatula until it comes together. Gently turn and press dough to bring together completely, then drop onto a lightly floured surface.
  5. Gently roll dough out to a large rectangle, about 10 by 9. Fold in half then repeat gently rolling and folding process twice more.
  6. Gently roll and shape final rectangle to 9 1/2-inches by 4 3/4-inches (nearly 1-inch high). 
  7. Dip a 2 1/4-inch or 2 1/3-inch round biscuit cutter** in flour, cut dough into 8 rounds***.
  8. Transfer to baking sheet spacing apart. Bring remaining dough scrapes together and gently press and form a small rectangle, cut 2 more biscuits, transfer to baking sheet.
  9. Bake in preheated oven 11 - 13 minutes until golden brown and cooked through****. Brush with 1 Tbsp melted butter and serve warm.

Notes

  • Use aluminum-free baking powder to avoid metallic flavors from the rising agent.
  • If you don’t have a biscuit cutter, cut the dough into squares instead.
  • Cut biscuits closely together and avoid twisting the cutter to help them rise higher.
  • Bake until lightly golden to prevent drying, as ovens vary in browning.