These easy homemade biscuits are flaky, tender, buttery, and everything a biscuit should be. In a word: WOW. Bookmark this recipe: it will be your go-to!
- Freeze the butter for at least 30 minutes, or overnight.
- When ready to bake, preheat the oven to 450°F.
- Mix the dry ingredients. Grate the frozen butter with a large grater and add it to the flour mixture. Mix with your hands until all butter is coated. Place bowl of flour and the buttermilk in the freezer for 10 minutes to chill.
- Add the buttermilk to the flour and stir until all the buttermilk has just absorbed. Do not overstir. Turn onto a lightly floured counter and use your hands to form the dough into a rough ball. Gently roll the dough out into a rectangle about 8” x 10” x 1/2” thick. Fold the dough in half like a brick, turn, and gently roll out until it is 1/2” thick again. Repeat the fold and roll three more times, ending with a rectangle 8” x 10” x 1/2” thick.
- Use a 3” biscuit cutter to cut the biscuits, pushing straight down (without turning the cutter) and transferring to a parchment lined baking sheet. Ensure the edges of each biscuit are touching on the baking sheet to improve rise. You should get 6 biscuits out of the first cutting, then re-roll the dough scraps for final 2 biscuits.
- Brush tops with buttermilk. Bake 13 to 16 minutes until golden brown. Serve immediately. Store leftovers frozen for up to 3 months or refrigerated for a few days (reheat in a 350 degree oven until warm).
- Category: Side Dish
- Method: Baked
- Cuisine: Baked Good
Keywords: Homemade Biscuits, Easy Homemade Biscuits