Biscuit Or Breadshop Recipe
Make Biscuit Or Breadshop Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Biscuit Dough
Optional Add-ins & Finish
Method
Biscuit Dough
- 1
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.
- 2
Whisk dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 tablespoon granulated sugar until evenly combined.
- 3
Cut in the butter
Cut 3/4 cup (0.75 cup) cold unsalted butter into roughly 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry mixture until the mixture resembles coarse cornmeal with some pea-sized butter bits remaining. Work quickly so the butter stays cold.
- 4
Combine wet ingredients
In a separate small bowl, whisk 1 1/4 cups buttermilk with 1 large egg until blended.
- 5
Mix to form dough
Make a well in the center of the dry ingredients and pour in the buttermilk-egg mixture. Stir gently with a rubber spatula or wooden spoon until a shaggy, slightly sticky dough forms. If using optional cheddar or chives, fold them in now with 4–6 gentle turns — do not overmix.
- 6
Turn out and fold
Turn the dough onto a lightly floured surface. With floured hands or a bench scraper, gently pat the dough into a rectangle about 1-inch thick. Fold the dough over onto itself 2 to 3 times (this creates layers), then pat again to 1-inch thickness. Keep handling minimal to preserve flakiness.
- 7
Cut biscuits
Using a 2.5- to 3-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut rounds. Re-shape scraps and repeat until you have about 8–10 biscuits. Place biscuits close together on the prepared baking sheet for taller sides, or spaced apart for crisper edges.
- 8
Chill briefly (optional)
For slightly higher rise, chill the cut biscuits on the baking sheet in the refrigerator for 10–15 minutes before baking to firm the butter again.
- 9
Bake
Bake in the preheated 425°F (220°C) oven for 12–16 minutes, rotating the pan once halfway through, until the tops are golden brown and the centers are cooked through. An instant-read thermometer inserted into the center should read about 205°F (96°C) if you want a precise check.
Optional Add-ins & Finish
- 10
Prepare finish
While the biscuits bake, combine 2 tablespoons melted butter with 2 tablespoons honey (or keep them separate if you prefer plain butter). If you did not fold chives or cheese into the dough, you can sprinkle a little extra shredded cheddar on top of warm biscuits immediately after baking so it melts.
- 11
- 12
Storage
Store cooled biscuits in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. Reheat frozen or day-old biscuits in a 350°F (175°C) oven for 8–10 minutes, or gently in the microwave covered with a damp paper towel for 20–30 seconds.