Biscuits are one of my FAVORITE things to eat for breakfast. There’s nothing quite like a fluffy, flakey buttermilk biscuit with some butter and jelly. For the longest, I’d reach for the canned stuff but after some recipe testing, I found that they were just as easy to make at home and so much healthier! (okay, biscuits aren’t “healthy” in many regards but the ingredients here are SO much better than what’s in those cans) If you’re going to splurge, do it right!
It starts with quality ingredients. Get yourself some good flour & butter! I’ve been loving King Arthur’s All Purpose Flour and Vital Farms has my favorite butter. Be sure to check on your baking powder & baking soda too. I’d bet that we all have some from last thanksgiving but that’s not going to get you the biscuits you want. 😉
Once you’ve got all of your ingredients, whisk the dry ingredients together. Cube your butter into small cubes, like really small. The KEY here is COLD butter. If you notice your butter melting at all, pop it back in the fridge to firm up before you move on.
Drop the cubes of butter into the flour mixture, you want to coat each cube in flour. Cut the flour into the butter until it begins to resemble a crumb. I like to use my hands to do this but you can use a fork, just be sure the butter doesn’t start to melt & you don’t over-mix. This is science people! You want little pockets of butter surrounded by flour.
Stir in the cold buttermilk until just combined; the dough should be sticky. Dump it out onto a lightly floured surface and flatten it out. Fold the dough over itself a few times, pushing it down to make about a 3/4 inch thick sheet. Again, don’t overwork the dough.
Cut out circles using a biscuit cutter or drinking glass by pressing straight down, don’t twist!
Place the biscuits on a lightly greased baking sheet and brush the tops with buttermilk. Bake for about 15 minutes at 425 degrees.
Enjoy with butter & jelly or some sausage gravy!