Ingredients
Equipment
Method
Preparation
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Mixing
- Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the cold buttermilk, stirring until just combined to form a shaggy dough.
Baking
- Turn the dough out onto a lightly floured surface and gently pat or roll to a 1-inch thickness.
- Cut out biscuits using a 2-inch round cutter, re-rolling scraps once if necessary, and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown on top, then cool on a wire rack before serving.
Notes
Ensure all your wet ingredients are very cold, especially the butter and buttermilk, for the flakiest biscuits. Avoid overworking the dough, which can lead to tough biscuits. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes before using.