Saturday Morning Biscuit
Start your weekend off right with these homemade Saturday Morning Biscuits—light, flaky, and irresistibly buttery, they’re the perfect comfort food to pair with your favorite breakfast staples. This quick biscuit recipe comes together in just 30 minutes, making it ideal for slow mornings or last-minute cravings. Featuring staples like all-purpose flour, cold cubed butter, and tangy buttermilk, these biscuits rise to perfection with the help of baking powder for a fluffy texture and baking soda for a slight tang. The key is to handle the dough gently and avoid overmixing for tender results that practically melt in your mouth. Whether served warm with jam, honey, or smothered in hearty gravy, these biscuits are a versatile and crowd-pleasing addition to any breakfast table. Perfect for SEO optimization, this recipe highlights keywords such as "homemade biscuits," "easy breakfast recipes," and "flaky buttery biscuits."
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 0.75 cup buttermilk, cold
- 1 tablespoon milk or cream (for brushing tops)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the dry ingredients until it resembles coarse crumbs. Work quickly to prevent the butter from warming.
Make a well in the center of the mixture and pour in the cold buttermilk. Stir gently with a fork or spatula until the dough just comes together. Avoid overmixing to keep the biscuits tender.
Turn the dough out onto a lightly floured surface. Gently knead it 4-5 times to bring it together, then pat it into a 1-inch thick rectangle.
Use a floured biscuit cutter or the rim of a glass to cut out biscuits. Press straight down without twisting to ensure proper rise. Gather the scraps, reshape, and cut again until all the dough is used.
Place the biscuits on the prepared baking sheet, making sure they're close but not touching (for softer sides) or spaced slightly apart (for crispier edges). Brush the tops lightly with milk or cream.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits are cooked through.
Remove the biscuits from the oven and let cool for a few minutes on a wire rack. Serve warm with butter, jam, honey, or gravy.
Nutrition Facts
Calories |
1865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 3376 mg | 147% | |
| Total Carbohydrate | 211.8 g | 77% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 22.9 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 288 mg | 22% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
