Biscuits Recipe

American · Bread · 30 min total

Flaky, buttery, and tender, these classic American biscuits are perfect for breakfast, brunch, or as a side for soups and stews.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 3/4 cup cold buttermilk

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, sugar, and salt.
3. Cut in the cold butter using a pastry blender or your fingertips until mixture resembles coarse crumbs with some pea-sized butter pieces.
4. Make a well in the center and pour in the cold buttermilk. Stir with a fork just until dough comes together; do not overmix.
5. Turn dough onto a lightly floured surface and gently knead 2-3 times. Pat into a 3/4-inch thick rectangle.
6. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting. Reroll scraps once.
7. Place biscuits on prepared baking sheet, sides touching for soft sides or 1 inch apart for crispier sides.
8. Bake for 12-15 minutes until golden brown. Brush tops with melted butter if desired. Serve warm.

Tips

• For extra flaky biscuits, freeze the butter and grate it into the flour mixture.
• To make ahead, freeze unbaked biscuits on a sheet, then transfer to a bag. Bake from frozen, adding 2-3 minutes.
• Store leftover biscuits in an airtight container at room temperature for up to 2 days; reheat in a 350°F oven for 5 minutes.

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