Description
These Juicy Homemade Biscuits are golden, buttery, and irresistibly fluffy with tender layers in every bite. Perfect for breakfast, brunch, or a savory dinner side, they come together quickly with simple pantry ingredients and no fancy equipment needed. Comfort food, elevated!
Ingredients
1 ¾ cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
½ teaspoon salt
½ cup cold unsalted butter, cubed
¾ cup cold buttermilk
2 tablespoons heavy cream (optional, for brushing)
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
3. Add the cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
4. Pour in the cold buttermilk and stir just until a dough forms; do not overmix.
5. Turn dough onto a floured surface, gently pat into a rectangle, and fold it in thirds like a letter. Repeat this folding process two more times.
6. Pat the dough to about 1-inch thickness and use a floured round cutter to cut out biscuits. Avoid twisting the cutter.
7. Place biscuits close together on the prepared baking sheet for soft sides or spaced apart for crispier edges.
8. Brush tops with heavy cream if desired.
9. Bake for 14–16 minutes, or until golden and puffed.
10. Serve warm with butter, jam, or gravy.
Notes
Keep your butter cold – This is the secret to flaky, juicy layers. Warm butter will melt into the flour too early.
Don’t overmix – Stir the dough just until combined. Overmixing makes the biscuits tough.
Use a sharp cutter – A clean, straight cut helps the biscuits rise tall without leaning or collapsing.
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 2g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: biscuits, buttermilk, flaky, homemade, buttery