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A stack of fluffy, golden-brown biscuits on a wooden cutting board

Proven way to grow 7 perfect BiscuitsBiscuits

This recipe guides you through making seven perfectly risen biscuits. It focuses on precise measurements and techniques to achieve a flaky, tender texture.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 7 biscuits
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
Wet Ingredients
  • 1/2 cup Cold butter cut into small pieces
  • 3/4 cup Cold buttermilk

Equipment

  • Large bowl
  • Pastry blender or fork
  • 2-inch round biscuit cutter

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Forming the Biscuits
  1. Gradually add the cold buttermilk to the flour mixture, stirring gently with a fork until just combined and a shaggy dough forms.
  2. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
  3. Fold the dough in half, then pat it out again to a 1-inch thickness; repeat this process 2-3 times to create flaky layers.
  4. Use a 2-inch round biscuit cutter to cut out 7 biscuits, pressing straight down without twisting, and place them on the prepared baking sheet.
Baking
  1. Bake the biscuits for 12-15 minutes, or until golden brown on top and cooked through.

Notes

Ensure all cold ingredients are very cold to achieve the flakiest biscuits. Avoid overworking the dough, which can lead to tough biscuits. For an extra golden top, brush with a little melted butter before baking.