Biscuits Recipe

Preheat and prepare

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

Place the cold butter and cold shortening (if using) in the freezer for 10 minutes while you measure other ingredients. Cold fat is key for flaky biscuits.

In a large mixing bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon granulated sugar, and 1 teaspoon salt until evenly combined.

Grate the very cold butter on the large holes of a box grater or cut into small cubes. Add the butter and cold 1/4 cup shortening to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–10 turns). Do not overwork — some visible pieces of fat give lift and flakiness.

In a separate small bowl or measuring cup, whisk together 3/4 cup whole milk and 1/2 cup buttermilk. If using the egg in dough, beat it lightly and add to the milk mixture, reducing the total milk slightly so combined liquid volume remains about 1 1/4 cups. Pour the liquid into the dry mixture and stir gently with a fork or spatula until the dough just comes together and there are no long streaks of dry flour. The dough will be somewhat shaggy and sticky; avoid overmixing.

Turn the dough out onto a lightly floured work surface. With lightly floured hands, fold the dough over onto itself 3–4 times to build layers — press into a rectangle about 1-inch thick after the folds. If the dough feels warm or sticky, chill it for 10–15 minutes before cutting.

Using a 2.5-inch round cutter (or a biscuit cutter), press straight down into the dough without twisting to cut biscuits. Gently press scraps together, fold once or twice, and cut remaining biscuits (avoid overworking dough). Arrange biscuits on the prepared baking sheet about 1/2 inch apart for slightly soft sides or touching for pull-apart edges.

If desired, brush the tops lightly with reserved beaten egg or a little milk for a golden top. Bake in the preheated 425°F (220°C) oven for 12–15 minutes, or until risen and golden brown on top and bottom. Rotate the pan halfway through baking if your oven bakes unevenly.

Remove biscuits from oven and immediately brush the tops with 2 tablespoons melted butter for flavor and sheen. Transfer to a wire rack to cool slightly.

Serve warm. Biscuits are best the day they are made; to reheat, warm in a 350°F (180°C) oven for 5–8 minutes or microwave briefly covered.