Biscuits Recipe
Make Biscuits Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Finishing (optional)
Method
Dough
- 1
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- 2
Combine dry ingredients
In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon granulated sugar, and 1 teaspoon salt until evenly distributed.
- 3
Cut in butter
Cut 3/4 cup (6 tablespoons) cold unsalted butter into roughly 1/2-inch pieces. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until the largest pieces are pea-sized and the mixture holds together when squeezed. Some small butter flakes should remain visible for flaky layers.
- 4
Add buttermilk and form dough
Pour 1 cup cold buttermilk into the flour-butter mixture. Stir gently with a wooden spoon or spatula until a shaggy, slightly sticky dough forms. If the dough seems too dry and not coming together, add up to 1/4 cup milk, 1 tablespoon at a time, until it holds together but is not wet or sticky.
- 5
Turn out and fold
Turn the dough onto a lightly floured surface. With floured hands or a bench scraper, gently fold the dough over itself 4–6 times to create layers — do not overwork. Pat the dough into a rectangle about 3/4-inch to 1-inch thick.
- 6
Cut biscuits
Using a 2.5-inch round biscuit cutter (or a floured drinking glass), press straight down without twisting to cut biscuits. Gather scraps, gently press again to the same thickness, and cut additional biscuits. Aim for 8–10 biscuits depending on cutter size.
- 7
Arrange on sheet
Place biscuits close together on the prepared baking sheet so they touch for taller, soft-sided biscuits, or spaced apart for crisper edges. Chill in the refrigerator for 10 minutes if the kitchen is warm to keep butter cold.
Baking and finishing
- 8
Egg wash (optional)
If using, beat 1 egg with 1 tablespoon water. Brush lightly over the tops of the biscuits for a glossy finish.
- 9
- 10
- 11
Cool and serve
Let biscuits cool on the baking sheet for 5 minutes, then transfer to a wire rack or serve warm. Best served the day of baking; to reheat, warm in a 350°F (175°C) oven for 5–7 minutes.