Fixe Biscuits Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it. Place a large mixing bowl and the butter in the refrigerator for 10 minutes if they have warmed.

Combine dry ingredients

In the chilled large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon granulated sugar, and 1 teaspoon fine salt until evenly distributed.

Cut in the butter

Add 10 tablespoons cold, cubed unsalted butter 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 pea-sized pieces of butter remaining (some larger pieces are good for flakiness). If using a food processor, pulse briefly — about 8–10 short pulses.

Add optional cheese/herbs

If using, stir in 1 cup grated sharp cheddar and/or 2 tablespoons chopped fresh chives or parsley until distributed through the crumb mixture.

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Using a rubber spatula or fork, gently fold the flour into the liquid until dough just comes together and is slightly shaggy. Do not overmix; there should still be some dry streaks and visible butter bits.

Turn out and shape

Turn the dough onto a lightly floured surface. Gently knead 6–8 times to bring the dough fully together — press and fold rather than vigorous kneading. Pat the dough into a rectangle about 1-inch (2.5 cm) thick. For taller biscuits, fold the dough in half once, pat again to 1-inch thickness. Repeat folding up to two times total for layered biscuits.

Cut biscuits

Use a 2 1/2-inch round cutter or a sharp biscuit cutter to press straight down (don’t twist) to cut biscuits. Re-shape scraps gently to avoid overworking and cut remaining biscuits to yield about 8–10 biscuits. Place biscuits on prepared baking sheet about 1 inch apart for crusted sides or touching for taller sides.

Brush and season

Brush the tops lightly with 2 tablespoons heavy cream and sprinkle with 1 teaspoon coarse sea salt if desired.

Bake

Bake in the preheated 425°F (220°C) oven for 12–16 minutes, rotating the pan halfway through, until tops are deep golden brown and bottoms are set. If you included cheese, watch for faster browning and tent with foil if needed.

Finish and cool

Remove biscuits from oven and transfer to a wire rack. Let cool for 5 minutes before serving so interior finishes setting. Serve warm with butter, honey, or gravy.

Herb and cheese options are folded into the dry mixture before adding buttermilk (see step for adding cheese/herbs). For flaky, layered biscuits, limit the number of folds to avoid overworking the dough. To reheat leftovers, wrap cooled biscuits in foil and warm in a 350°F (175°C) oven for 10–12 minutes.