By now you should know that I’m not afraid of carbs. Life is short and sometimes you need a fluffy, flaky biscuit drizzled in honey. I love how quick this recipe comes together. I like to use a smaller biscuit cutter so you have lots of biscuits to go around, and plus two smaller biscuits is far more satisfying than one regular sized biscuit.
Quick to mix together, these biscuits are fluffy and perfect with a little butter or honey, or both 🙂
- 4 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 cup unsalted butter (2 sticks. Cold and cut into cubes)
- 1 3/4 cups buttermilk (plus additional for brushing)
- Preheat the oven to 375°F. Whisk together the flour, salt, sugar, baking powder, and baking soda in a large bowl. Cut in the cold, cubed butter with a pastry blender or two knives. The mixture should look like course crumbs with some larger clumps of butter.
- Add the buttermilk to the mixture and fold together using a rubber spatula. Be sure to get all the crumbs at the bottom and sides of the bowl. The dough will come together and still be slightly sticky. Be careful not to over mix the dough.
- Place the dough onto a floured work surface. With floured hands press the dough into a round that is 1 inch thick. Again, be careful not to overwork the dough. Use a floured biscuit cutter (mine was a 2 inch size) to cut out the biscuits. Cut them as close together as possible to reduce waste. You can press the scraps together to get another round of dough to cut biscuits out of, but work the dough as little as possible.
- Place the biscuits at least an inch apart on a baking sheet. Brush the tops of the biscuits with buttermilk. Bake for 17-20 minutes, rotating the sheet halfway through. The biscuits will be golden, puffed, and set.
- Serve warm with butter, jam, or honey. Or all of the above!
The reason we need to be careful not to overwork the dough is all about the butter. The small clumps of butter are what makes biscuits so light and flaky. If the dough is worked too much then the butter starts to melt into the dough before we want it to, in the oven while baking. This is also why cold butter is key.
- Category: Sides
- Cuisine: American