Classic Flaky Biscuits
Yield: 8 biscuits
Prep Time: 15 minutes
Chill Time (optional): 15 minutes
Bake Time: 12–15 minutes
Total Time: About 30–40 minutes
Ingredients
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2 cups (250 g) all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon salt
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1 tablespoon granulated sugar (optional)
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1/2 cup (113 g) cold unsalted butter, cut into cubes
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3/4 cup (180 ml) cold buttermilk, plus more for brushing
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Optional: melted butter for brushing after baking
Instructions
1. Preheat the Oven
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Preheat to 220°C (425°F).
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Line a baking sheet with parchment paper or lightly grease it.
2. Mix the Dry Ingredients
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Cut in the Butter
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Add the cold, cubed butter to the flour mixture.
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Use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs (small pea-sized pieces are fine).
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Do not overwork — visible butter chunks help create flaky layers.
4. Add the Buttermilk
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Pour in the cold buttermilk.
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Stir gently with a fork or spatula just until the dough starts to come together.
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The dough will look shaggy and slightly sticky.
5. Shape the Dough (Laminating for Flakiness)
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Turn the dough out onto a lightly floured surface.
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Gently pat it into a rectangle about 3/4 to 1 inch thick.
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Fold the dough in half like a letter (top third down, bottom third up).
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Turn the dough 90°, pat it out again, and repeat the fold.
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Repeat this folding process 2–3 times. This creates layers.
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Finally, pat the dough out to about 3/4 to 1 inch thick.
6. Cut the Biscuits
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Use a 2.5–3 inch round cutter (do not twist the cutter).
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Gather and re-pat scraps as needed.
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Place biscuits on the baking sheet, touching slightly for softer sides or spaced apart for crisp edges.
7. Optional Chill
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For extra flakiness, refrigerate the shaped biscuits for 10–15 minutes before baking.
8. Bake
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Brush tops with buttermilk or melted butter.
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Bake for 12–15 minutes, or until golden brown on top.
9. Finish and Serve
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Optional: brush hot biscuits with melted butter for a rich finish.
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Serve warm with butter, honey, jam, or gravy.
Storage
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Store cooled biscuits in an airtight container for up to 2 days.
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Reheat in a 175°C (350°F) oven for 5–7 minutes.
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Biscuits freeze well (baked or unbaked) for up to 2 months.
Would you like a cheddar and herb variation, a gluten-free version, or a drop biscuit alternative (no rolling)?