Homemade Biscuits

Prep: 1

Cook: 10

Total Time: 1 10

Yield: 14 biscuits

Course: Bread

Cuisine: American

Calories: 243kcal

Author: Jessica Gavin

Flaky and buttery homemade biscuits hot from the oven! I guarantee these little buttermilk biscuits will disappear fast from the dinner table.

Ingredients

▢ 3 ½ cups (497 g) all-purpose flour, more for dusting
▢ 1 tablespoon (11 g) baking powder
▢ ½ teaspoon (3 g) baking soda
▢ 2 teaspoons (12 g) kosher salt, more for topping
▢ 2 teaspoons (10 g) granulated sugar
▢ 1 cup (254 g) unsalted butter, plus 2 tablespoons for brushing
▢ 1 cup (270 ml) buttermilk, plus 2 tablespoons, chilled

Instructions

Heat the Oven - Adjust the oven rack to the lower-middle position. Preheat to 450°F (232°C).
Mix the Dry Ingredients - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Add the Butter - Cut 1 cup of butter into 1⁄8-inch thick pieces. Add a few butter slices at a time into the flour mixture and toss to coat.
Cut in the Butter - Squeeze each slice of butter between a floured thumb and pointer finger, pressing and breaking the butter off into flat, nickel-sized pieces. Repeat the process with the remaining butter then toss to combine. Freeze the mixture in the bowl until chilled, 15 minutes.
Add the Buttermilk - Gradually add 1 cup buttermilk into the chilled flour mixture, stirring with a fork until incorporated.
Knead the Dough - Knead the biscuit mixture in the bowl a few times until a shaggy dough forms; it will look slightly dry. If needed, add an extra 1 to 2 tablespoons of buttermilk so that most of the flour is hydrated and can be kneaded into the dough.
Flatten the Dough - Lightly dust a working surface with the flour. Place the mixture onto the floured surface and shape and press with hands until combined into a 1-inch thick square, about 8 x 8 inches, the dough will not be sticky.
Cut and Stack - Cut the dough into 4 even-shaped squares and stack them as evenly as possible on top of each other.
Roll - Lightly flour a rolling pin and roll the dough out into a 1-inch thick square, 8 x 8 inches.
Cut into Biscuits - Leave about a 1⁄4-inch border along the edges when cutting the biscuits to give even layers. Using a 2 1⁄2-inch floured biscuit cutter, press straight down into the dough, without turning.
Chill the Biscuits - Transfer to a parchment paper–lined sheet pan and repeat with the remaining dough. Refrigerate the biscuits for 30 minutes before baking.
Bake - Transfer the biscuits to a new parchment paper–lined sheet pan. Make sure that they are at least 1 inch apart. Melt 2 tablespoons of butter then brush the tops of each biscuit and sprinkle with salt. Bake until golden brown, 10 to 11 minutes.
Cool - Let the biscuits cool for 5 to 10 minutes before serving. Transfer to a wire wrack if not serving immediately.

Notes

Make It Gluten-Free: Substitute gluten-free flour for all-purpose wheat flour. I recommend Bob's Red Mill 1:1 Baking Flour.
Storing: Store in an airtight container for 5 days or freeze for 3 months.
Reheating: Heat in the oven at 350ºF (177ºF) until warm, about 5 to 10 minutes, adding more time if frozen. Wrap in foil if desired to prevent browning. Alternatively, microwave in 15-second increments until warm.

Nutrition

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