Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3/4 cup cold buttermilk (plus more for brushing)
- 1 tbsp melted butter (for brushing tops after baking)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in cold cubed butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Add the cold buttermilk and stir just until a shaggy dough forms—do not overmix.
- Turn dough onto a floured surface and gently pat into a rectangle. Fold the dough over itself a few times to create layers, then pat it to 1-inch thickness.
- Cut out biscuits using a biscuit cutter or glass and place on the baking sheet close together.
- Brush tops with buttermilk and bake for 12–15 minutes or until golden brown.
- Remove from oven and brush warm biscuits with melted butter. Serve warm.
Notes
- Keep butter and buttermilk very cold for maximum flakiness.
- Fold the dough several times to create layers.
- Mix-ins like cheese or herbs can be added for variation.
- Freeze unbaked biscuits for later—bake straight from frozen with extra time.
- Brush with melted butter after baking for extra softness and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread, Breakfast
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 1g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
