Description
These classic buttery biscuits are flaky, tender, and perfect for breakfast or as a side for any meal. Made from simple pantry ingredients, they come together quickly and bake to a golden brown, delivering a rich, comforting flavor with a soft interior and lightly crisp exterior.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk (or buttermilk for a richer flavor)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar until they are evenly mixed to ensure uniform rising and flavor.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. Avoid overworking the dough to keep the biscuits flaky.
- Add the Milk: Pour the milk into the flour and butter mixture. Stir gently just until the dough comes together and is slightly sticky but manageable; do not overmix.
- Form the Biscuits: Turn the dough onto a lightly floured surface and knead a few times to bring it together. Pat it into a 1-inch thick rectangle. Fold the dough over onto itself multiple times to create flaky layers, then press it down again to about 1-inch thickness.
- Cut the Biscuits: Using a round biscuit cutter (about 2 inches in diameter), cut out biscuits and place them on the prepared baking sheet. Gather and re-roll leftover dough to cut additional biscuits.
- Bake: Bake in the preheated oven for 12-15 minutes until the biscuits are golden brown on top and have risen nicely.
- Serve: Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm with your favorite butter, jam, or gravy for a delicious treat.
Notes
- For richer flavor, substitute milk with buttermilk.
- Ensure the butter is cold for flaky texture.
- Do not overwork the dough; handle gently to maintain tenderness.
- Biscuits are best served fresh but can be reheated gently in the oven.
- If you want extra golden tops, brush with melted butter after baking.
