Toast (white / Wheat) & Biscuits Recipe

Prepare

Choose 4 slices of white or whole wheat bread. Allow bread to come to room temperature if refrigerated for best crisping.

Preheat your toaster or oven. For a toaster, use medium-high setting. For oven/toaster oven, preheat to 375°F (190°C).

Toast the slices until golden brown and crisp to your liking (about 2–4 minutes in a toaster, 6–8 minutes in oven, flipping halfway).

While warm, spread 1/2 tbs (about 1 tsp) unsalted butter per slice so it melts into the toast. For a light savory finish, brush each slice with 1/4 tsp olive oil and sprinkle a tiny pinch of salt before serving. For sweet, spread 1 tsp jam, honey, or marmalade on each slice.

Serve immediately so toast remains crisp.

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Combine dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon kosher salt until evenly mixed.

Cut in the butter

Add the 6 tablespoons cold unsalted butter pieces to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This creates flaky layers.

Add buttermilk

Make a well in the center and pour in about 3/4 cup cold buttermilk. Stir gently with a fork until the dough just comes together. If dough appears dry, add up to 1–2 tablespoons more buttermilk. Do not overmix; some dry streaks are fine.

Fold and pat

Turn the dough onto a lightly floured surface. Gently fold the dough 3–4 times to build layers (fold in half and press down, rotate, repeat). Pat the dough to about 3/4-inch thickness with your hands or rolling pin.

Cut biscuits

Using a 2 1/2-inch round biscuit cutter (or wide-mouth glass), press straight down into the dough without twisting to cut. Gather scraps, gently pat to 3/4-inch, and cut additional biscuits. You should get about 8 biscuits.

Arrange and egg wash

Place biscuits on the prepared sheet so edges touch slightly for taller biscuits, or spaced for crisper sides. Whisk 1 egg with 1 tablespoon water and brush the tops lightly for a golden finish. Sprinkle with flaky salt if desired.

Bake

Bake in the preheated oven for 12–15 minutes, until the tops are deep golden brown and a toothpick inserted into a center biscuit comes out clean.

Finish

Remove from oven and brush tops with 1 teaspoon melted butter if desired. Let cool on a rack for 5 minutes before serving warm.