Best Homemade Fluffy Biscuits

Yield

8

Cook time

12–15 minutes

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon granulated sugar, optional
• ½ cup cold unsalted butter, cubed
• ¾ cup cold buttermilk
• 1 tablespoon additional buttermilk, for brushing

Method

1. Preheat the oven to 425°F (220°C). Line an 18×13-inch baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar, if using.
3. Add the cold butter cubes. Cut them into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Pour in the cold buttermilk and gently stir until a shaggy dough forms. Avoid overmixing.
5. Turn the dough onto a lightly floured surface and gently pat into a rectangle about ½ inch thick.
6. Fold the dough into thirds like a letter. Rotate, flatten, and repeat twice more to create flaky layers.
7. Pat the dough to approximately ¾-inch thickness.
8. Cut biscuits using a 2½-inch round cutter, pressing straight down without twisting. Gently gather scraps to cut additional biscuits.
9. Arrange the biscuits close together on the prepared baking sheet. Lightly brush the tops with the additional buttermilk.
10. Bake for 12–15 minutes, until the biscuits have risen and the tops are golden brown.
11. Let cool slightly before serving warm.

Kitchen notes

Keep the butter and buttermilk very cold, and avoid twisting the cutter. This helps the biscuits rise tall with tender, flaky layers.