Warm, fluffy, freshly baked biscuits that melt in your mouth are the best thing ever. This recipe really enhances the butter flavor. The delectable layers melt in your mouth and rise up light and fluffy because these are the greatest biscuits you will ever make at home, hands down!
With a few helpful hints and 10 minutes of hands-on work, these delicious biscuits can be on your table today. Using very cold butter and buttermilk is the key to the tastiest biscuits. After trying several recipes over the years, this simple recipe is our go-to choice for the fluffiest most delicious biscuits.
Ingredients
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- Use 5 cups all-purpose flour, although soft white wheat flour works great for biscuits as well. The white flour is more sensitive and has a light texture because it has lower amount of protein in it which prevents the production of gluten. You can also use self-rising flour, although you will have to add more baking powder.
- Add five tablespoons of baking powder. It may seem excessive, but I assure you it is not. They are made tender and fluffy with more baking powder, and they brown beautifully thanks to the buttermilk and egg wash.
- 1 tablespoon sugar
- A half pound (340 grams) (3 sticks) Cold, salted butter that has been cut into 1/2-inch pieces
- Two Large, beaten eggs; PLUS, an additional large egg to use for brushing
- 1 cup (355 ml) of buttermilk, plus additional as needed for brushing
How to Make Fluffy Biscuits
- Preheat the oven to 450 degrees F.
- Line a baking sheet with silicone baking mat or parchment paper.
- Mix the flour, baking powder, and sugar in a large bowl.
- Add the butter and cut it into the flour until pea-sized bits are formed. In order to avoid the butter from warming up, you want to cut it into the flour as quickly as possible. Homemade biscuits that are flaky and soft are baked with cold butter.
- Using a wooden spoon, stir in the beaten eggs until just combined. Next, add enough buttermilk to the dough to form a sticky mass. If the mixture is still too dry and there’s flour at the bottom of the bowl, you might need to add extra buttermilk. Add 1 tablespoon at a time until you have the desired consistency.
- Press the dough into a rough rectangle and fold the sides toward the center, like a letter, for extra flaky layers. Then press the new rectangle out, rotate it, and repeat the process.
- Knead the dough three to four times on a lightly floured surface, or until it comes together. Roll the dough into a rectangular shape that is 1 1/4 inches thick using a rolling pin. Using a 2 1/2-inch cookie cutter, cut out 10–12 rounds.
- Gather the leftover dough into a circle to make additional pieces.
- Place them lightly on baking sheet that has been prepared beforehand and make sure they are touching one another in the tray.
- Beat the remaining egg and buttermilk together in a small bowl and brush it over the biscuits.
- Bake for 10 to 15 minutes, or until the biscuits are golden brown and have risen.
Serve these biscuits warm, accompanied with homemade honey butter or apple butter. These biscuits also go great with scrambled eggs, or they can be served with the side of soup. These biscuits can also be used to make your favorite breakfast sandwich. Choice is yours, enjoy!
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