Ingredients
Equipment
Method
- Preheat & Prep: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the Butter: Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. This is crucial for creating flaky layers.
- Add Buttermilk: Gradually add the cold buttermilk, mixing gently with a fork until just combined. Do not overmix! The dough should be shaggy and slightly sticky.
- Turn Out & Fold: Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle.
- Folding Technique: Fold the dough in half, then pat it back into a 1-inch thick rectangle. Repeat this folding process 3-4 times. This creates those beautiful layers!
- Cut the Biscuits: Use a 2-inch biscuit cutter (or a sharp knife) to cut out the biscuits. Press straight down – don't twist the cutter, as this seals the edges and prevents them from rising properly.
- Arrange on Baking Sheet: Place the biscuits on the prepared baking sheet, with sides almost touching. This helps them rise evenly.
- Bake: Bake for 12-15 minutes, or until golden brown.
- Brush with Butter (Optional): After baking, brush the tops of the biscuits with melted butter for extra flavor and shine.
- Serve & Enjoy: Serve warm and enjoy! These are a fantastic addition to your thanksgiving spread. They also make great breakfast sandwiches.
Notes
For a vegan option, use plant-based butter and almond, soy, or oat milk mixed with a tablespoon of lemon juice or vinegar. For a gluten free version, use a 1:1 gluten free flour blend.
Keep your ingredients cold, avoid overmixing, and bake at high heat for best flaky results. Variations include adding cheese, herbs, or sugar to the dry ingredients.
