Description
This how to make biscuits recipe yields light and fluffy biscuits every time. Perfect for breakfast, brunch, or as a side dish with dinner.
Ingredients
Scale
- 2 1/2 cups All-purpose flour
- 4 teaspoons Baking powder
- 1 teaspoon Salt
- 1/2 cup Cold unsalted butter (cut into small cubes)
- 1/4 cup Cold shortening (cut into small cubes)
- 1 cup Cold buttermilk
- 2 tablespoons Melted butter (for brushing (optional))
Instructions
- Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. It’s important to keep the butter and shortening cold for flaky biscuits.
- Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir until just combined. Do not overmix. The dough will be shaggy.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle.
- Use a 2 1/2-inch biscuit cutter to cut out biscuits. Press straight down and avoid twisting the cutter. Re-roll scraps as needed, but try to minimize re-rolling for the best results.
- Place the biscuits onto the prepared baking sheet, about 1 inch apart.
- Brush the tops of the biscuits with melted butter, if desired.
- Bake for 12-15 minutes, or until golden brown.
- Let the biscuits cool slightly on the baking sheet before serving. Enjoy!
Notes
- For extra flaky biscuits, chill the butter, shortening, and buttermilk for at least 30 minutes before starting. Do not overmix the dough, as this will result in tough biscuits. Handle the dough gently to avoid developing too much gluten.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 1
- Fat: 10
- Carbohydrates: 24
- Fiber: 1
- Protein: 4
Keywords: biscuits, homemade biscuits, baking, breakfast, side dish, buttermilk biscuits, how to make biscuits recipe