Half Dozen Biscuits Recipe

Preheat and prepare

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

Combine dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp granulated sugar, and 1/2 tsp fine salt until evenly distributed.

Cut in the butter

Grate cold butter on the large holes of a box grater or cut into 1/4-inch cubes. Add the 6 tbsp cold unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut/press the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add liquids

Make a well in the center and pour in 3/4 cup whole milk and 1/4 cup buttermilk. Using a fork or spatula, gently fold the liquid into the dry ingredients until the dough just comes together. Do not overmix; some dry streaks are ok. If the dough feels very dry, add up to 1–2 tbsp additional milk, 1 tablespoon at a time.

Turn and pat

Turn the dough out onto a lightly floured surface. Gently fold the dough over itself 2–3 times to bring it together (this builds layers). Pat the dough into a rectangle about 1-inch thick.

Cut biscuits

Using a 2.5-inch round biscuit cutter (or a sharp floured knife for squares), press straight down without twisting to cut six biscuits. Re-shape scraps once and cut remaining biscuits; gathering and gently patting the scraps will yield slightly less-tender biscuits but is fine for the second batch.

Arrange on sheet

Place biscuits on the prepared baking sheet either touching slightly for taller biscuits or spaced 1-inch apart for crisper sides. Arrange them so the tops are level for even browning.

Bake

Bake in the preheated 425°F (220°C) oven for 12–15 minutes, or until biscuits are golden brown on top and a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even color if your oven has hot spots.

Brush and rest

Remove biscuits from the oven and immediately brush the tops with 1 tbsp melted butter. If desired, sprinkle a pinch (about 1/4 tsp total) of coarse sea salt across the tops for a savory finish. Let the biscuits rest on the pan for 5 minutes before transferring to a wire rack.

Split each biscuit horizontally and serve warm with one choice of spread (honey, strawberry jam, or whipped herb butter). Portion the chosen spread so there is roughly 1 tablespoon per biscuit (about 6 tablespoons total), adjusting to taste. Honey and jam can be served in small ramekins; whipped herb butter can be spread directly onto warm biscuits so it melts into layers.