There’s something deeply grounding about making biscuits. Maybe it’s the cold butter, maybe it’s the way the dough comes together in your hands — crumbly at first, then suddenly cohesive and full of promise. Either way, when those golden layers puff up in the oven, it’s hard not to feel like you’ve pulled off a small miracle.
I used to be intimidated by biscuit dough — it looked like one of those “you either have the touch or you don’t” recipes. But it turns out the secret isn’t talent; it’s temperature. Keep everything cold, don’t overwork it, and trust that imperfect-looking dough will bake into something heavenly.
🎯 QUICK FACTS
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Total Time: ~30 minutes
- Servings: 8 biscuits
- Difficulty: Medium (mostly about patience and chill — literally)
📝 INGREDIENTS
The Basics:
- 2 cups all-purpose flour (plus a bit more for dusting)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons unsalted butter, very cold (cut into small cubes)
- ¾ cup buttermilk (cold; shake before measuring)
Optional Boosters:
- 1 teaspoon sugar (for a slightly sweet biscuit)
- Extra melted butter for brushing tops
- Cheddar, chives, or black pepper for savory versions
👩🍳 HOW TO MAKE IT
Step 1. Preheat and prep.
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2. Mix the dry stuff.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3. Cut in the butter.
Add the cold butter cubes. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until you have pea-sized bits. You’re aiming for a shaggy, uneven texture — that’s what creates flaky layers.
Step 4. Add the buttermilk.
Pour in the buttermilk and stir gently until just combined. The dough should look rough and slightly sticky. If it’s too dry, add another splash of buttermilk.
Step 5. Fold and shape.
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle, fold it in half, then pat it out again. Repeat that fold 2–3 times — this is your built-in layering system.
Step 6. Cut your biscuits.
Pat the dough to about ¾-inch thick. Use a round cutter (or a glass) to cut out biscuits, pressing straight down without twisting. Place them close together on the baking sheet for softer sides, or spaced apart for crispier edges.
Step 7. Bake.
Bake 15–18 minutes, until tall and golden brown. Brush with melted butter as soon as they come out, if you’re feeling generous.
📊 NOTES & NUANCE
- The colder the butter, the better the rise. You can even freeze the butter for 10 minutes before starting.
- If the dough feels too warm or sticky before baking, stick it in the fridge for 5 minutes to chill.
- Don’t overmix. A slightly messy dough bakes into a tender biscuit; a perfect-looking dough bakes into a hockey puck.
❓ FREQUENTLY ASKED
“Can I use regular milk instead of buttermilk?”
Sure. Add 1 teaspoon lemon juice or vinegar to ¾ cup milk, stir, and let it sit for 5 minutes before using.
“Can I make these ahead?”
Yes — freeze the unbaked biscuits on a tray, then store them in a freezer bag. Bake straight from frozen, adding 2–3 minutes to the bake time.
“Why didn’t my biscuits rise?”
Likely culprits: warm butter, overmixed dough, or old baking powder. Fresh ingredients and minimal handling are key.
🌟 VARIATIONS
- Cheddar Chive Biscuits: Stir in ½ cup shredded cheddar and 2 tablespoons chopped chives before adding the buttermilk.
- Honey Butter Biscuits: Brush with a mix of melted butter and honey right after baking.
- Garlic Parmesan Biscuits: Add garlic powder and a sprinkle of Parm to the dough.
🍽 STORAGE
- Room Temp: Up to 2 days (best reheated briefly in the oven).
- Fridge: 4–5 days in an airtight container.
- Freezer: Up to 2 months — warm in a 350°F oven for 8–10 minutes to revive.
✨ Biscuits are one of those rare recipes where imperfection works in your favor. A little uneven folding, a stray butter chunk — that’s the good stuff. The result? Buttery, flaky layers that pull apart with steam still rising. You’ll tear one open, take a bite, and wonder why you ever settled for the pop-can version.
