There are few things better than a warm buttermilk biscuit, split in half and slathered with jam and butter. And achieving tender, flaky biscuits at home isn’t hard—it takes just 10 minutes to make the super-simple dough. In fact, less is more when it comes to this recipe, as over-working the dough will result in tough, flatter biscuits. We find it easiest to cut the dough in rectangles, but feel free to use a biscuit cutter (or drinking glass!) to make round biscuits instead. Put them out for brunch alongside eggs and bacon, or arrange them in a basket and serve with dinner.
2½ cups all-purpose flour
1½ teaspoon baking powder
1 teaspoon salt
¼ teaspoon baking soda
¾ cup (1½ sticks) cubed cold unsalted butter
¾ cup cold buttermilk
1 egg, beaten
Sat fat 11g
How to Make It
Combine flour, baking powder, salt, and baking soda in a large bowl. Cut in butter until crumbly. Stir in buttermilk.
On a work surface, fold (don’t knead) the dough until it just comes together; shape into a rectangle. Cut into 8 squares.
Brush squares with beaten egg. Bake in a 375° F oven until golden brown, 25 to 30 min.
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