Vintage Cold Box Biscuits
Transport your taste buds back in time with these irresistibly flaky and buttery Vintage Cold Box Biscuits. Perfect for breakfast or as a side to hearty meals, these homemade biscuits are crafted with simple pantry staples like all-purpose flour, cold butter, and tangy buttermilk. The secret to their signature layers lies in the folding technique and a chill in the refrigerator, which ensures the butter stays cold for maximum flakiness. With just 30 minutes of prep and a quick 15-minute bake, these golden, pillowy treats are easy to whip up and incredibly versatile. Serve them warm with a dollop of butter, drizzle of honey, or a smear of jam, and experience the nostalgic charm of a classic kitchen favorite. Perfect for Sunday brunches or cozy dinners, these biscuits are a must-try addition to your baking repertoire!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Granulated sugar
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, cold and cubed
- 0.75 cups Buttermilk, cold
- 0.25 cups Extra flour for rolling
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt. Stir to blend the dry ingredients evenly.
Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. Be careful not to overmix; small pieces of butter are key to flaky biscuits.
Gradually pour in the cold buttermilk while stirring with a fork or spatula. Mix just until the dough comes together—do not overmix, or the biscuits may become tough.
Turn the dough out onto a lightly floured surface and gently knead it 2-3 times. Pat the dough into a rectangular shape, about 1 inch thick.
Fold the dough in thirds like a letter, turn it 90 degrees, and pat it back out into a rectangular shape. Repeat this folding process 1-2 more times to create layers for extra flakiness.
Wrap the folded dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. Chilling the dough helps relax the gluten and solidify the butter, resulting in light and flaky biscuits.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Once chilled, remove the dough from the refrigerator and place it onto a floured surface. Roll it out to about 1-inch thickness, and use a biscuit cutter or a floured glass to cut out round biscuits. Gather and re-roll the scraps as needed.
Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between each biscuit for even baking.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top and fluffy inside.
Remove the biscuits from the oven and let them cool slightly before serving. Enjoy them warm with butter, honey, or your favorite jam.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1394 mg | 61% | |
| Total Carbohydrate | 219.9 g | 80% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 14.1 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 277 mg | 21% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 591 mg | 13% | |
*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.
