Description
These biscuits rival any restaurant or fast food joint. They’re so tender, fluffy, and buttery. They’re the best biscuits I’ve ever made at home!
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Ingredients
- 4 cups (500 g) self-rising flour, plus more for dusting
- 2 tablespoons baking powder (double-acting, aluminum-free)
- 1 teaspoon baking soda
- ¾ pound (340 g) salted butter, cold, cut into 1/2-inch cubes
- 2 large eggs, beaten
- 1 large egg (for brushing)
- 1 ½ cups (355 ml) buttermilk, plus more as needed and for brushing
Instructions
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In a large bowl, whisk together flour, baking powder, and baking soda.
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Add the butter and, using a pastry blender, cut it into the flour until pea-sized crumbs form.
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Stir in the beaten eggs with a wooden spoon until just combined. Pour in the buttermilk and mix until a sticky dough forms. Add more buttermilk 1 tablespoon at a time if still dry.
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Cover the bowl and refrigerate for at least 30 minutes.
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Preheat oven to 400 °F (204 °C) and line a baking sheet with parchment paper.
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Dust a surface with flour. Press the dough into a 14-inch round about 1/2 inch thick.
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Use a floured 2 3/4-inch biscuit cutter to cut about 20 biscuits. Reform scraps as needed.
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Transfer biscuits to the baking sheet so they’re touching.
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Beat the remaining egg with a little buttermilk and brush the tops of the biscuits.
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Bake for 15–20 minutes until tops are golden brown.
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Let cool slightly and serve warm with sausage gravy, jam, or clotted cream
Notes
This recipe uses salted butter and self-rising flour, both of which contain salt. If you prefer saltier biscuits, consider adding 2 teaspoons of kosher salt to the dry mix, or brush melted butter on top and sprinkle salt after tasting.
Nutrition
- Serving Size: 1 biscuit
- Calories: 236 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg