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The Most Fluffy and Buttery Biscuits Ever

The Most Fluffy and Buttery Biscuits Ever
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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

Scale
  • 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

  • In a large bowl, whisk together flour, baking powder, and baking soda.

  • Add the butter and, using a pastry blender, cut it into the flour until pea-sized crumbs form.

  • 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.

  • Cover the bowl and refrigerate for at least 30 minutes.

  • Preheat oven to 400 °F (204 °C) and line a baking sheet with parchment paper.

  • Dust a surface with flour. Press the dough into a 14-inch round about 1/2 inch thick.

  • Use a floured 2 3/4-inch biscuit cutter to cut about 20 biscuits. Reform scraps as needed.

  • Transfer biscuits to the baking sheet so they’re touching.

  • Beat the remaining egg with a little buttermilk and brush the tops of the biscuits.

  • Bake for 15–20 minutes until tops are golden brown.

  • 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

Find it online: https://glonfo.com/the-most-fluffy-and-buttery-biscuits-ever/