Description
These buttery, sky-high biscuits are delightfully flaky and tender, perfect for breakfast or as a comforting side for dinner.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter (cold, diced)
- 3/4 cup buttermilk (cold)
- Optional: 2 tbsp melted butter for brushing
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper. Place butter in the freezer for a few minutes to chill.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold diced butter using a pastry cutter or your hands until the mixture resembles coarse crumbs with pea-sized pieces.
- Pour in the cold buttermilk and gently mix until the dough is just combined and shaggy.
- Turn dough onto a floured surface and pat into a rectangle. Fold like a letter, rotate, and repeat 2-3 times to create layers. Pat to 1-inch thickness.
- Cut biscuits using a sharp cutter or glass (no twisting). Place on the baking sheet close together for soft sides or spaced for crispier edges.
- Bake for 12-15 minutes or until tall and golden brown.
- Optional: Brush tops with melted butter after baking for added flavor and sheen. Serve warm.
Notes
- Brush tops with melted butter and sprinkle with sea salt or drizzle with honey for variations.
- Pair with eggs, bacon, fried chicken, or stew for a full meal.
- Store in an airtight container at room temperature for up to 2 days or freeze baked/unbaked for future use.