Keep this classic recipe for fluffy biscuits: You’ll use it over and over.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | about 8 biscuits |
Ingredients
- 2 cups all-purpose flour, plus more, for dusting
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon fine salt
- 7 tablespoons cold unsalted butter, sliced
- 3/4 cup buttermilk, plus more, for brushing
Instructions
- Preheat the oven to 450 degrees. Line a baking sheet with parchment.
- Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
- Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
- Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 215 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 28 mg |
| Sodium | 176 mg |
Reviews
These biscuits were easy to make. So buttery and delicious! This is a keeper recipe! Thanks Food Network!
This is a perfect buttermilk biscuits recipe! Crispy on the outside and tender/flaky on the inside. I did an extra book fold for some extra layers.
Very good and flaky