Ingredients (makes ~8 biscuits)
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2 cups all-purpose flour
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1 tbsp baking powder
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1/2 tsp baking soda
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1 tsp salt
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6 tbsp cold unsalted butter, cut into small cubes
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3/4 cup buttermilk (cold)
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Optional: 1 tbsp sugar for slightly sweet biscuits
Instructions
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Preheat oven:
425°F (220°C). Line a baking sheet with parchment paper. -
Mix dry ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar (if using). -
Cut in butter:
Using a pastry cutter or your fingertips, cut cold butter into the flour mixture until it resembles coarse crumbs. Little pea-sized chunks of butter are perfect—they make the biscuits flaky. -
Add buttermilk:
Pour in the cold buttermilk and stir gently until the dough just comes together. Do not overmix. -
Shape biscuits:
Turn the dough onto a lightly floured surface. Pat it into a 1-inch thick rectangle. Fold it over 2–3 times to create layers, then pat to about 1-inch thick again. Use a round cutter or glass to cut out biscuits. Press straight down—don’t twist, or edges won’t rise evenly. -
Bake:
Place biscuits on the baking sheet so edges just touch (for soft sides) or spaced apart (for crispier sides). Bake 12–15 minutes or until golden brown. -
Serve:
Brush warm biscuits with melted butter if desired. Serve with jam, honey, gravy, or just a big heartful smile. 💛
Tips for extra “heart”:
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Keep butter and buttermilk very cold. This makes the layers puff up beautifully.
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Don’t overwork the dough—gentle folding is key to tender biscuits.
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For cheesy biscuits, fold in 1/2 cup shredded cheddar before shaping.
If you like, I can also give a quick 1-bowl, no-roll version that’s perfect when you want biscuits fast but still soft and fluffy.
Do you want me to include that version?
