The Old Fashioned Biscuit Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Position a rack in the center of the oven. Line a baking sheet with parchment paper or lightly grease it. Place a metal mixing bowl and baking sheet in the fridge for a few minutes if your kitchen is warm — keeping tools cool helps the butter stay cold.

Combine dry ingredients

In a large bowl whisk together the all-purpose flour (2.5 cups), baking powder (1 tbsp), baking soda (1/2 tsp), salt (1 tsp), and granulated sugar (1 tbsp) until evenly distributed.

Cut in the butter

Cut the cold unsalted butter (1/2 cup, cubed) into the dry mixture using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly so the butter stays cold.

Add optional mix-ins

If using cheddar and chives, fold the shredded cheddar (1/2 cup) and minced chives (1 tbsp) into the flour-butter mixture now so they are evenly distributed.

Incorporate buttermilk

Make a well in the center of the flour mixture and pour in the cold buttermilk (1 cup). Stir gently with a wooden spoon or rubber spatula until the dough just comes together and there are no large patches of dry flour. The dough should be shaggy and slightly sticky but manageable. Do not overmix.

Turn out and fold

Turn the dough onto a lightly floured surface. With floured hands, gently pat it into a rectangle about 1-inch thick. Fold the dough over itself 2 to 3 times (this creates layers), rotate 90 degrees and pat again to 1-inch thickness. If dough is very sticky, dust lightly with flour — avoid adding too much.

Cut biscuits

Use a 2.5- to 3-inch round cutter (or a floured glass) and press straight down without twisting to cut biscuits. Press scraps together gently and re-roll once to cut additional biscuits. Arrange biscuits close together on the prepared baking sheet so sides touch for taller biscuits, or spaced apart for crispier sides.

Brush and bake

Brush the tops lightly with heavy cream (2 tbsp) to encourage browning. Bake on the center rack for 12–16 minutes, until the tops are deep golden brown and a tester comes out clean. Rotate the pan halfway through baking for even color if your oven has hot spots.

Finish

Remove the biscuits from the oven and immediately brush the tops with melted butter (2 tbsp) for extra flavor and shine. Transfer to a wire rack to cool for 5 minutes before serving.

Serve warm with butter, honey, jam, or your preferred accompaniment. For a savory option, split and fill with fried eggs, sausage, or country gravy. Leftover biscuits store in an airtight container at room temperature for 2 days or refrigerate up to 4 days; reheat in a 350°F (175°C) oven for 8–10 minutes or microwave briefly.