Description
Ultimate Ingredient Biscuits are crispy on the outside and buttery soft on the inside, perfect for breakfast or brunch.
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 1 tbsp (12g) granulated sugar
- 1 tbsp (15g) baking powder
- 1 tsp (5g) baking soda
- 1 tsp (6g) fine sea salt
- 1 cup (226g) unsalted butter, extra cold, cubed
- 1 ¼ cups (300ml) full-fat buttermilk, extra cold
- 2 tbsp (28g) unsalted butter, melted
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Add the extra-cold cubed butter to the dry ingredients. Cut the butter into the mixture until pea to almond-sized pieces form.
- Pour the extra-cold buttermilk into the center of the mixture. Gently stir until just combined to form a shaggy dough.
- Turn the dough onto a lightly floured surface. Gently fold it in half and rotate a quarter turn, repeating this 4-6 times.
- Roll the dough out into a rectangle about ¾ to 1 inch thick. Perform a ‘book fold’.
- Using a 2.5 to 3-inch biscuit cutter, press straight down into the dough. Transfer the cut biscuits to the prepared baking sheet.
- Brush the tops of the biscuits with melted unsalted butter.
- Bake for 12-18 minutes until golden brown and fully risen.
- Remove from the oven and brush with more melted butter, if desired. Let cool slightly before serving warm.
Notes
Store biscuits in an airtight container for up to 2 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 215
- Sugar: 0.2g
- Sodium: 272mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.6g
- Protein: 2g
- Cholesterol: 56mg
Keywords: biscuits, baking, breakfast, easy recipe