I didn’t grow up eating biscuits. Once in a while we got the frozen kind that came in a tube, and I thought they were ok. I didn’t realize just how delicously flaky and buttery a biscuit could be until I started making them myself. It’s ridiculously easy to make these, so much so that I’m not sure why these don’t have a home on our kitchen counter at all times. I could have one of these warmed up with a pat of butter and maybe some jelly, for breakfast, in the middle of the day with coffee as the perfect pick me up, or as a late night snack. There is just no reason to not have a freshly baked biscuit!
2 1/4 cups (280 grams) all-purpose flour
2 teaspoons to 1 1/2 tablespoons (10 to 20 grams) sugar
1 tablespoon (15 grams) baking powder
3/4 teaspoon (5 grams) table salt
3/4 teaspoon baking soda
9 tablespoons (125 grams) chilled unsalted butter, cut into small chunks
3/4 cup (175 ml) milk combined with 2 tbsp greek yogurt or 3/4 cup buttermilk
Heat oven to 400 °F and cover baking sheet with parchment paper. Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl. Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal, Add buttermilk and stir until large, craggy clumps form. Reach hands into bowl and knead mixture briefly until it just holds together.
To form biscuit rounds: Transfer dough to floured counter and pat out until 1/2 to 3/4-inch thick (err on the thin side if uncertain, as the tall ones will literally rise and then tip over, like mine did the day I photographed these). Using a round cutter (2 inches for regular sized biscuits, 3 inches for the monstrous ones shown above), press straight down — twisting produces less layered sides — and transfer rounds to prepared sheet, spacing two inches apart.
Bake until biscuits are golden brown on top, about 12 to 15 minutes. optional: brush with melted butter (so so good). Cool slightly, then serve warm with butter and/or jam and/or as a sandwich with fried egg and a slice of cheese!
The best tip I can give is to not overwork the biscuit dough and to use your fingers to combine the chilled butter and flour rather than a pastry cutter or food processor. You will end up with a flakier biscuit if you use your hands.