Biscuit Recipe

Preheat and line

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat; set aside.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and fine sea salt until evenly combined.

Cut the cold unsalted butter into roughly 1/2-inch cubes. Add the butter cubes to the bowl with the dry ingredients.

Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until the mixture resembles coarse crumbs with pea-size butter pieces remaining. The visible pea-size bits will create flaky layers in the biscuits.

Place the bowl in the refrigerator for 5–10 minutes if the butter has warmed while working it in; aim to keep butter cold.

In a small bowl or measuring cup, whisk together the cold whole milk and buttermilk until combined.

Make a well in the center of the dry mixture and pour in the milk-buttermilk mixture. Use a fork or wooden spoon to gently stir until the dough just comes together. The dough should be slightly shaggy and sticky but manageable. Do not overmix.

Turn the dough out onto a lightly floured work surface. With floured hands, gently pat the dough into a rectangle about 1-inch thick. Fold the dough in thirds like a letter, rotate 90 degrees, and gently pat again to 1-inch thickness. Repeat folding one more time for 2–3 layers (this creates flaky layers).

Using a 2.5-inch round biscuit cutter (or a sharp glass rim), press straight down without twisting to cut rounds. Press scraps together no more than twice to avoid tough biscuits. Re-roll to 1-inch thickness and cut additional rounds.

Place biscuits on the prepared baking sheet either close together (touching) for taller, softer sides, or spaced apart for crisper edges. Arrange them about 1/2-inch apart if touching style is desired.

In a small bowl, beat the egg with 1 teaspoon of water to make an egg wash. Brush the tops of the biscuits lightly with the egg wash for a golden finish.

Bake in the preheated 425°F (220°C) oven for 12–15 minutes, until the tops are deep golden brown and the biscuits are risen. Rotate the pan halfway through baking for even color if your oven has hot spots.

Remove biscuits from the oven. Immediately brush the tops with the 2 tablespoons of melted butter for flavor and shine.

Transfer biscuits to a wire rack to cool for 5 minutes. Serve warm. Biscuits are best the day they are made but can be reheated in a 350°F (175°C) oven for 5–7 minutes.