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Fluffy Homemade Biscuits

These fluffy homemade biscuits are quick and easy to make, using pantry staples to achieve soft, flaky layers that are perfect for any meal.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 biscuits
Course: Breakfast, Brunch
Cuisine: Southern
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour You can swap half for whole wheat for a nuttier flavor; increase buttermilk slightly if you do.
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
Wet Ingredients
  • 3/4 cup buttermilk Or substitute with 3/4 cup milk + 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
  • 1/4 cup unsalted butter, cold and cubed Cold is essential; you can also grate frozen butter for speed.

Method
 

Preparation
  1. Preheat the oven to 450°F (230°C) and line a baking sheet or use a rimmed sheet for even browning.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt until uniform.
  3. Add the cold, cubed butter. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
  4. Pour in the buttermilk and gently fold with a spatula or spoon until the dough just comes together. It should be shaggy and slightly sticky.
  5. Turn the dough onto a lightly floured surface and gently fold and knead it 2-3 times.
  6. Pat or roll the dough to about 1-inch thickness and use a biscuit cutter to cut straight down; avoid twisting the cutter.
  7. Place the biscuits on the baking sheet and bake for 10-12 minutes until puffed and golden brown on top. Serve hot.

Notes

Use cold butter and handle the dough minimally to keep biscuits tender. Biscuits can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in the oven for best texture.