Biscuits are one of my love languages. I am a sucker for a fluffy, warm biscuit covered in butter - especially with my breakfast, beef stew, or chicken pot pie. This recipe is one I’ve been making for years, and I’ll never make another.
THE INGREDIENTS
// makes 6-8 biscuits //
2 cups all-purpose flour
1 tbsp granulated sugar
1 tbsp baking powder
1/4 tsp baking soda
3/4 tsp salt
6 tbsp cold salted butter
1 cup cold buttermilk
Egg Wash
1 large egg yolk
1 tbsp milk
THE PROCESS
Preheat your oven to 450 degrees F.
Line a baking sheet with parchment paper, a silicon baking mat, or spray with cooking spray.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Prepare the egg wash by whisking the egg yolk and milk together in a small bowl. This is being done ahead of time because we don’t want the biscuit dough to get too warm if we made it later on.
Use a knife to cut the butter into small cubes and sprinkle over the flour mixure. Use a pastry cutter to cut the butter into the flour until it resembles course meal.
Pour the buttermilk over the flour/butter mixture and stir until the biscuit dough comes together.
Turn the dough out onto a well floured surface (I like to use a silicon baking mat) and bring it together with your hands.
Gently flatten it into a rectangle shape, then fold it over on itself. Repeat this 3 times - ending up with a rectange that is about 3/4” thick.
Use a biscuit cutter or drinking glass to cut out the biscuits. Place on the prepared baking sheet at least an inch apart.
Brush the egg wash over each biscuit.
Place in the oven and bake for 10-12 minutes or until the tops turn a light golden.
Enjoy warm!
// Adapted from a recipe by The Chunky Chef //