Biscuits

Here’s a classic American Biscuits recipe that yields light, flaky, and buttery biscuits—perfect for breakfast, brunch, or serving with gravy.

Ingredients

• 2 cups (250g) all-purpose flour (plus extra for dusting)

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1 tsp sugar (optional, for a hint of sweetness)

• 1 tsp salt

• 6 tbsp (85g) cold unsalted butter (cut into small cubes)

• 3/4 cup (180ml) cold buttermilk (*or whole milk + 1 tsp vinegar*)

Instructions

1. Prep: Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.

2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, sugar (if using), and salt.

3. Cut in butter: Add cold butter and use a pastry cutter, fork, or your fingers to work it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.

4. Add buttermilk: Pour in cold buttermilk and stir gently with a fork until just combined (do not overmix—dough should be slightly sticky).

5. Shape dough: Turn dough onto a floured surface, gently pat into a 1-inch thick rectangle, and fold it over itself 2-3 times for flaky layers.

6. Cut biscuits: Press or roll dough to ¾-inch thickness. Use a floured biscuit cutter (or glass) to cut into rounds. Avoid twisting the cutter to help biscuits rise evenly.

7. Bake: Place biscuits close together on the baking sheet (for softer sides) or spaced apart (for crispier edges). Bake 10-12 minutes until golden brown.

8. Serve warm: Brush with melted butter if desired.

Related: Butter Swim Biscuits

Tips for Perfect Biscuits

• Keep ingredients cold (especially butter and buttermilk) for maximum flakiness.

• Don’t overwork the dough—this keeps it tender.

• No buttermilk? Mix 3/4 cup milk + 1 tsp lemon juice/vinegar; let sit 5 mins.