Oven Hot Biscuits Recipe

Preheat and measure

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it. Measure all ingredients so they are ready.

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

Cut the chilled unsalted butter into 1/2-inch cubes. Add the butter to the bowl with the dry ingredients.

Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. This should take 3–5 minutes. Work quickly so the butter stays cold.

Make a well in the center of the flour-butter mixture and pour in 1 cup of cold buttermilk. Using a wooden spoon or rubber spatula, gently fold the mixture until it just comes together into a shaggy, slightly sticky dough. Do not overmix — some dry streaks or loose flour are okay.

If the dough seems very dry, add up to 2 tablespoons more buttermilk, 1 tablespoon at a time, until it holds together when pressed.

Turn the dough out onto a lightly floured surface. Gently fold the dough over onto itself 3 or 4 times to create layers; do not knead. Press or roll the dough to about 3/4-inch thickness with your hands or a rolling pin.

Use a 2.5-inch round biscuit cutter or a floured glass to stamp out biscuits. Press straight down without twisting to help them rise evenly. Recombine scraps gently and repeat until all dough is used, aiming for 8–10 biscuits.

Place the cut biscuits on the prepared baking sheet so their sides touch slightly for taller biscuits, or spaced apart for crisper sides. Brush the tops lightly with the heavy cream or extra buttermilk.

Bake in the preheated 450°F (230°C) oven for 10–13 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.

Remove the biscuits from the oven and, if desired, brush tops with an additional 1 teaspoon of melted butter for extra shine and flavor. Transfer to a wire rack and let cool for 5 minutes before serving warm.