The Perfect Biscuits
I have been testing biscuits for over 3 years now and I finally perfected my recipe. Light, fluffy, and layered EVERY TIME.
Also, biscuits are the perfect canvas for any add-in. I’ve done sweet toffee, sundried tomato, and blueberry versions recently. Absolutely delicious.
Ingredients
2 cups AP flour
1 tsp salt
1 Tbsp sugar (Use 1/4 cup if making sweet biscuits)
1 Tbsp baking powder
1/2 tsp baking soda
1 stick VERY COLD butter, cubed
2/3 cup buttermilk*, cold
1/3 cup heavy cream*, cold
egg for egg wash (optional)
*Can use 1 cup of whole milk or buttermilk in place of the cream buttermilk mixture.
What to do
Preheat oven to 425˚F.
Whisk together flour, sugar, salt, baking soda, and baking powder.
Using a pastry cutter or your hands, blend in the cubed butter. It should be crumbly with pea-sized butter pieces.
Mix together buttermilk and cream. Stir in until crumbly dough forms. You may need to add more flour as needed. DON’T OVER-MIX.
Place dough on a floured surface. Gently roll out into a rectangle and then fold in half. Turn dough 90 degrees and roll out again. Fold again and repeat. You’ll do this 3 times total.
After the final roll, cut into circles with a floured biscuit cutter. DO NOT TWIST THE CUTTER. Twisting with hinder the layers.
Push together the rest of the dough, pat out and fold one more time. Cut into more biscuits. (These will not be as pretty but will still be delicious.)
Place on parchment-lined baking sheet or into a greased cast-iron skillet.
Brush with egg wash (if using).
Bake until golden - about 14-17 minutes.
*These can be frozen ahead of time. If baking from frozen, add 3-5 minutes to bake time.