Tips for Better Biscuits
Master the art of biscuit-making with our "Tips for Better Biscuits" recipe—a foolproof guide to creating irresistibly fluffy, buttery, and golden biscuits every time. This recipe focuses on the keys to biscuit perfection: cold, cubed butter for flakiness, chilled buttermilk for tender crumb, and a folding technique that ensures light, airy layers. Whether you enhance the dough with a touch of honey for subtle sweetness or brush the tops with melted butter for a golden finish, these biscuits are as versatile as they are delicious. Ready in just 30 minutes, they’re perfect for breakfast spreads, comforting dinners, or anytime cravings. Follow these pro tips and take your homemade biscuits to the next level.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, cold and cubed
- 0.75 cups buttermilk, chilled
- 1 tablespoon honey (optional, for added flavor)
- 2 tablespoons melted butter (for brushing, optional)
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 all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with visible pea-sized pieces of butter remaining.
Make a well in the center of the mixture, and pour in the chilled buttermilk (along with honey, if using). Gently mix with a fork or spatula until the dough just comes together. Be careful not to overwork the dough.
Turn the dough out onto a lightly floured surface. Knead it gently 3-4 times to bring it together, then pat it into a rectangle about 1-inch thick.
Fold the dough into thirds like a letter (this helps create flaky layers), then pat it out again into another 1-inch-thick rectangle. Repeat this folding process one more time.
Using a 2.5-inch round biscuit cutter, cut out as many biscuits as possible. Press straight down without twisting to ensure the biscuits rise properly. Gather the scraps, gently reshape, and cut additional biscuits if needed.
Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart for crisp edges, or closer together if you prefer softer edges.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and puffed.
Remove from the oven and, if desired, brush the tops with melted butter for extra flavor and shine.
Serve warm with your choice of butter, jam, or gravy. Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 2743 mg | 119% | |
| Total Carbohydrate | 215.9 g | 79% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 26.8 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 278 mg | 21% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 577 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.
