Biscuits Recipe

Preheat and prep

Preheat the oven to 425°F (220°C). Place a baking sheet or cast-iron skillet in the oven while it preheats to get it hot (this helps the biscuits rise and brown). Line a second baking sheet with parchment if you prefer to bake on a cool sheet instead.

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

Cut the cold unsalted butter into roughly 1/2-inch cubes. Add the butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized butter pieces remaining. Work quickly to keep the butter cold; small lumps of butter create flaky layers.

Make a well in the center of the flour-butter mixture and pour in the cold buttermilk. Using a wooden spoon or a rubber spatula, gently fold the mixture together until just combined and no large streaks of flour remain. The dough should be shaggy and slightly sticky. Do not overmix.

Turn the dough out onto a lightly floured surface. With floured hands or a bench scraper, gently fold the dough over itself 3 to 4 times to create layers and bring it together into a rough rectangle about 1-inch thick. If using herbs, sprinkle them on top before the final folds so they are incorporated.

Using a floured rolling pin or your hands, pat or roll the dough to an even 1-inch thickness. Using a 2.5-inch round biscuit cutter, press straight down without twisting to cut rounds. Gather scraps, gently press them together (do not overwork), and cut additional rounds until dough is used. Aim for 8 to 10 biscuits.

Remove the preheated baking sheet or skillet from the oven and place the biscuits close together on the hot surface (touching sides will produce taller biscuits). If you prefer crisper sides, place them spaced apart on the lined sheet. Brush the tops lightly with milk for a golden exterior.

Return the pan to the oven and bake for 12–15 minutes, rotating once halfway through, until the biscuits are puffed and deep golden brown on top.

Remove the biscuits from the oven. If using, brush the hot biscuits with melted butter for extra flavor and sheen. Let cool 5 minutes on the pan, then serve warm. Biscuits are best eaten the day they are made; store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.