Fluffy, buttery, extra flaky homemade biscuits. Just 30 minutes and a few simple ingredients to make the perfect biscuits from scratch.
must be cold
plus more for flouring your work surface
for brushing on top of the baked biscuits
Cut the butter (1/2 cup) into small pieces and pop in the freezer.
Preheat the oven to 450F degrees and line a baking sheet with parchment paper.
In a large bowl whisk together the flour, sugar, baking powder and salt.
Using a pastry cutter, cut the cold butter into the flour mixture until the butter is in small pieces with none that are larger than the size of a pea.
Make a well in the center of the bowl, then pour the cold buttermilk in.
Gently stir the mixture together using a rubber spatula until all the flour is incorporated. It will look shaggy.
Transfer the dough to a well-floured work surface and sprinkle the dough with flour.
Fold the dough in half, then turn it 90 degrees and fold it in half again. Repeat the process twice.
Re-flour your work surface as necessary, then use your hands to gently press the dough down so that it's about 3/4 inch thick.
Use a well-floured biscuit cutter (mine was 2-inches in diameter), to cut out as many biscuits as you can from the dough.
Form the leftover dough into a ball and flatten out again, and cut the remaining dough into biscuits. I typically get 10-12 biscuits total.
Place the biscuits on the lined cookie sheets less than 1/2 inches apart.
Bake in the preheated oven for 10-15 minutes, or until the tops are golden.
When you take the biscuits out of the oven, brush the tops with the melted butter.
Biscuits are best eaten fresh from the oven. Store leftovers in an airtight container at room temperature.
Homemade Biscuits https://www.yellowblissroad.com/homemade-biscuits/