Description
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
- 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
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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.
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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.
[the_ad id="4669"]Nutrition
- Serving Size: 1 biscuit
- Calories: 236 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg