Biscuit Recipe

Preheat and prepare

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

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

Cut the cold unsalted butter (and optional shortening) into roughly 1/2-inch cubes. Add the cold cubes to the flour mixture.

Using a pastry cutter, two knives, or your fingertips, quickly cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly so the butter stays cold — small visible chunks create flakiness.

Make a well in the center of the flour/fat mixture. Pour in 1 cup cold buttermilk. Using a fork or a rubber spatula, gently fold the wet and dry ingredients together until large, shaggy clumps form and most of the dry flour is incorporated. Do not overmix.

If the dough appears too dry or doesn't hold together when pinched, add up to 1/4 cup additional whole milk or buttermilk 1 tablespoon at a time until it just comes together. The dough should be slightly sticky but manageable.

Turn the dough out onto a lightly floured work surface. With floured hands, gently pat the dough into a rectangle about 1-inch thick. Do not knead — just fold the dough onto itself 2-3 times to create layers and then pat again to 1-inch thickness.

Using a 2.5 to 3-inch round biscuit cutter (or a floured glass), press straight down through the dough without twisting to cut rounds. Press scraps together gently and repeat cutting until you have used the dough. For taller biscuits, stack rounds slightly or place cut biscuits close together on the baking sheet so they rise upward.

Place biscuits on the prepared baking sheet about 1/2 inch apart for slightly crusty sides or touching for soft sides. If using, whisk together the egg and 1 tablespoon milk and brush the tops of the biscuits lightly with the egg wash for a golden finish. Alternatively brush tops with a little melted butter before baking for a softer top.

Bake in the preheated oven for 12–16 minutes, rotating the pan halfway through, until the biscuits are puffed and golden brown on top. Baking time varies with size and oven; start checking at 12 minutes.

Remove the biscuits from the oven and immediately brush the tops with the 2 tablespoons melted butter, if using, for extra flavor and a soft sheen.

Transfer biscuits to a wire rack for 5 minutes to set slightly. Serve warm. Leftovers can be cooled completely, stored in an airtight container for up to 2 days at room temperature, or frozen for up to 3 months (wrap individually or in layers separated by parchment). Reheat in a 350°F (175°C) oven for 7–10 minutes from thawed or 12–15 minutes from frozen.