Plain 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.

Combine dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until evenly mixed.

Cut in the butter

Cut 6 tablespoons of cold unsalted butter into small cubes. Add the butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, quickly work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Keep the butter cold — a few pea-sized lumps will give a flaky texture.

Add the liquid

Make a well in the center of the flour-butter mixture and pour in 1 cup cold buttermilk. Stir gently with a fork until the dough just comes together. If the dough seems too dry and does not hold together when pinched, add up to 2 tablespoons cold milk, 1 tablespoon at a time. Avoid overmixing; a slightly shaggy, sticky dough is correct.

Rest briefly (optional but recommended)

Let the dough rest in the bowl for 5 to 10 minutes at room temperature. This relaxes the gluten and helps hydration. Note: if making more than five single biscuits, allow at least 30 minutes total waiting time as described in the menu note; this can include the rest time and any chilling or proofing you choose to do.

Turn out and fold

Turn the dough onto a lightly floured surface (use the 2 tablespoons extra flour as needed). Gently pat the dough into a rectangle about 3/4-inch (2 cm) thick. Fold the dough onto itself by bringing one short side over the center, then the other short side over that (a letter fold). Rotate the dough 90 degrees and pat again to about 3/4-inch thickness. Repeat 1 more time if desired to build layers, but handle gently to avoid overworking.

Cut biscuits

Using a 2.5-inch round biscuit cutter (or a glass) press straight down without twisting to cut biscuits. Gently press the scraps together and re-roll once to cut additional biscuits. This recipe yields about 8–10 standard biscuits depending on cutter size. If you need only a few biscuits, note the menu: making more than five single biscuits requires at least 30 minutes waiting — plan accordingly.

Arrange and bake

Place the cut biscuits close together (touching) on the prepared baking sheet for taller, softer sides, or spaced apart for crispier sides. Brush the tops lightly with a little of the reserved buttermilk or a thin smear of melted butter (optional). Bake in the preheated 425°F (220°C) oven for 12–15 minutes, until the tops are golden brown and an inserted toothpick comes out clean.

Finish

Remove the biscuits from the oven and immediately brush the tops with 1 tablespoon melted butter for a soft, flavorful crust. Transfer to a wire rack and let cool for 5 minutes before serving.

Serving note

This recipe yields about 8–10 plain biscuits. If you are preparing more than five single biscuits and need to wait at least 30 minutes (per menu guidance), allow the optional rest plus any additional cooling or staged baking time to meet that requirement.