Breakfast Biscuits
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Breakfast Biscuits
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Fluffy, flaky, and buttery, these homemade breakfast biscuits are essential for a classic Southern breakfast. Easy to make and pillowy soft!
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Ingredients
- 1 ¼ cups all-purpose flour plus additional as needed
- ¾ cup cake flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons kosher salt
- 1 teaspoon granulated sugar
- 7 tablespoons chilled unsalted butter roughly cut into 1/4-inch pieces
- 2 tablespoons shortening or additional unsalted butter
- 1 cup cold buttermilk
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Instructions
- In a large shallow bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, salt, and sugar.
- Scatter the chilled butter and shortening over the flour mixture (the shortening you can drop in small blobs). Work the butter/shortening into the flour mixture by rubbing your fingers and thumbs with the fat and flour as if you were snapping them (or use two forks, two knives, or a pastry cutter). Work in the butter until the mixture looks like crumbled feta cheese. This should only take a few minutes, but if you get interrupted and the bowl is out for more than 5 minutes, pop it into the fridge for 5 minutes to chill.
- Make a well in the center of the dry ingredients. Pour in the buttermilk. With a rubber spatula or big metal spoon, use big, circular strokes to pull and stir the flour into the buttermilk. Mix just until the dry ingredients are moistened and the mixture forms a sticky dough that begins to pull away from the sides of the bowl.
- Flour your counter or similar work surface. Turn the dough out onto the counter and sprinkle it lightly with a bit more of flour. Flour your hands, then gather the dough together and pat it out into a rough rectangle that is about 1/2 inch thick. With a bench scraper, fold the dough in half over itself so you have a squarish shape.
- Pat out the square of dough a second time into a 1/3- to 1/2-inch-thick rectangle, flouring the top of the dough a little more if needed. The dough will be sticky, and the bench scraper will help. Fold it over itself second time. Pat out and fold a third time.
- After your third fold, pat dough into a 1-inch-thick square. Dip a 2 1/2-inch biscuit cutter into flour and stamp out the biscuits, starting at the outside edge and cutting very close together. DO NOT TWIST the cutter! Push it straight down, then pull it straight up or you will seal the layers. You’ll get about 6 biscuits. Combined the scraps to stamp an additional biscuit. Heads up: scraps make tougher (though still highly edible) biscuits. If you still have dough left, you can gather it together with your fingers into a biscuit shape.
- Transfer the biscuits to a 9-inch cake pan (6 to 7 will fit) or to a parchment lined baking sheet, using a metal spatula if needed to transfer them cleanly (if you have more biscuits than will fit in your pan, chill the extras and bake later as a second batch). The biscuits will be close to one another but should not be touching. Place in the freezer for 10 minutes while you preheat the oven to 400°F.
- Once the oven is ready, place the pan (or sheet pan) with the biscuits onto a clean sheet pan (the second sheet pan is to insulate the first pan to keep the bottoms from burning). Bake biscuits for 10 minutes on the center rack, rotate the pan 180°F, then continue baking about 10 additional minutes, until the biscuits are light golden brown.
- Remove the biscuits from the oven. Let cool in the pan for 5 minutes to set. Transfer to a serving plate. Split and enjoy immediately with the gravy. Or split and enjoy with butter, honey, or jam.
Notes
- TO STORE: Store
- breakfast
- biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- TO REHEAT: Warm breakfast biscuits in the microwave or in a preheated 350 degree F oven until heated through.
- TO FREEZE: Individually wrap biscuits and freeze them in an airtight, freezer-safe storage container for up to 3 months. Thaw at room temperature, or warm in a 350 degree F oven or in the microwave.
- TO STORE: Store breakfast biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- TO REHEAT: Warm breakfast biscuits in the microwave or in a preheated 350 degree F oven until heated through.
- TO FREEZE: Individually wrap biscuits and freeze them in an airtight, freezer-safe storage container for up to 3 months. Thaw at room temperature, or warm in a 350 degree F oven or in the microwave.
Nutrition Information
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Serving
1 (of 7)
Calories
287kcal
(14%)
Carbohydrates
30g
(10%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
34mg
(11%)
Potassium
260mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
407IU
(8%)
Calcium
123mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 7biscuits
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1 (of 7) | |
| Calories | 287kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Potassium | 260mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 407IU | 8% |
| Calcium | 123mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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