Justa Recipe
Just a plain delicious scratch made biscuit—add toppings as desired
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Ingredients
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Biscuit Dough
Optional Toppings
Method
Biscuit Dough
Preheat and prepare
Preheat oven to 450°F (230°C). Position a rack in the center. Line a baking sheet with parchment or lightly dust with flour. Chill a metal bowl and your pastry cutter or box grater briefly if your kitchen is warm.
Combine dry ingredients
In a large bowl whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon kosher salt, and 1 teaspoon granulated sugar until evenly blended.
Cut in the butter
Cut 3/4 cup (6 tablespoons) cold unsalted butter into roughly 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until the largest pieces are about the size of small peas (some butter should remain in larger flakes). If using a box grater, grate the frozen butter and stir it in quickly to keep it cold.
Add cold buttermilk
Make a well in the center of the dry mix and pour in 1 1/4 cups cold buttermilk. Using a fork or a spatula, fold the dough gently just until it comes together and is shaggy — do not overmix. If the dough seems dry, add up to 2 tablespoons more buttermilk, 1 tablespoon at a time. The dough should hold together but remain slightly sticky.
Turn out and fold
Turn the dough onto a lightly floured surface. Gently pat it into a 3/4- to 1-inch-thick rectangle. Fold the dough over itself 2 to 3 times (this creates layers). Pat to about 1-inch thickness. Avoid heavy handling to keep biscuits tender.
Cut biscuits
Using a 2 1/2-inch round cutter (or a sharp knife for squares), press straight down into the dough without twisting the cutter to preserve the rise. Gather scraps, gently re-pat once, and cut additional biscuits. Aim to get 8 to 10 biscuits.
Prepare for baking
Transfer biscuits to the prepared baking sheet so they just touch for taller sides or place them spaced apart for crispier edges. Brush the tops with 2 tablespoons extra buttermilk or heavy cream for color. Optionally sprinkle 1/4 cup grated cheddar on some biscuits if using.
Bake
Bake in the preheated 450°F oven for 12 to 15 minutes, rotating the sheet halfway through, until the tops are deep golden brown and biscuits are risen. Internal texture should be flaky and cooked through.