Breakfast Biscuits Recipe
Make flaky Breakfast Biscuits Recipe with cold butter and buttermilk for tall, tender biscuits ready for sandwiches.
Ingredients
- 2 1/2 cups (312 g) all-purpose flour
- 1 tablespoon (12 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon (6 g) fine sea salt
- 1/2 cup (113 g) unsalted butter, very cold, cut into 1/2-inch (1.25 cm) cubes
- 1 1/4 cups (300 ml) cold buttermilk, plus 1–2 tablespoons (15–30 ml) extra for brushing
- 2 tablespoons (28 g) unsalted butter, melted, for brushing baked biscuits (optional but recommended)
- 2 tablespoons (30 ml) heavy cream or whole milk, cold (optional, for slightly richer dough)
- Honey, jam, or fruit preserves, for serving (optional)
- Softened butter, for serving (optional)
- Cooked breakfast sausage, ham, or bacon slices, for filling (optional)
- Scrambled or fried eggs, for serving in biscuit sandwiches (optional)
- Sliced cheese, such as cheddar or American, for sandwiches (optional)
Instructions
Step 1: Preheat and combine the dry ingredients
Preheat the oven to 425°F (220°C) and prepare a rectangular baking sheet lined with parchment or a silicone mat. In a large matte grey ceramic mixing bowl whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and fine sea salt until evenly distributed. Add the very cold, cubed unsalted butter and, working quickly with a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible; keep the butter cold so the lumps remain solid and distinct.
Step 2: Add cold buttermilk and bring the dough together
Make a shallow well in the center of the bowl and pour in 1 1/4 cups cold buttermilk (or the chilled buttermilk + cream mixture if using). Using a fork or a spatula, stir gently from the center outward just until a shaggy dough forms and there are no large dry patches; the dough should be soft and slightly tacky but not wet. If necessary, add up to 1–2 tablespoons extra buttermilk a little at a time until the dough just holds together in a rough mass. Resist overmixing to preserve the visible butter bits.
Step 3: Turn out, pat, and create the layers
Lightly flour your work surface and turn the shaggy dough out. Gently gather it into a rough rectangle about 1 inch thick, then pat it into an 8 x 5 inch rectangle. Fold the dough in thirds like a letter, rotate 90 degrees, and pat out again to about 1 inch thick; repeat the fold-and-pat two more times so you have distinct layered strata in the dough. Handle it minimally—these folds are the visual promise of tall, flaky biscuits.
Step 4: Cut the biscuits and arrange on the sheet
After the final gentle pat, flatten the dough to 3/4–1 inch thick and use a sharp 2–2½ inch round biscuit cutter dipped in flour to press straight down (no twisting) and cut biscuits. Place each biscuit onto the prepared rectangular baking sheet, sides just barely touching for tender sides, stacking scraps lightly to avoid overworking. Brush the tops sparingly with a little cold buttermilk to promote even browning without seeping down the sides.
Step 5: Bake, brush with butter, and rest
Bake the arranged biscuits in the preheated oven until well risen and deep golden on top, about 12–15 minutes, rotating once if needed. While they bake, melt 2 tablespoons unsalted butter gently—do not brown. Remove the hot biscuits, transfer the sheet to a wire rack, and immediately brush the glossy melted butter over the warm tops for a soft, slightly reflective finish. Let them rest 5–10 minutes so the interiors stay steamy but manageable.
Step 6: Serve warm or store for later
Split the warm biscuits horizontally and serve plain with softened butter, honey, or jam, or assemble sandwich-style with cooked sausage, bacon or ham, scrambled or fried eggs, and sliced cheese. To freeze unbaked biscuits, flash-freeze them on a sheet until solid, then bag and bake from frozen at 425°F for a few extra minutes when ready.
Notes
- Keep the butter very cold; chill your bowl or grate frozen butter for speed.
- Handle the dough minimally to preserve flaky layers and height.
- Use a floured, sharp cutter and press straight down without twisting for even rise.
- Brush tops with melted butter right after baking for shine and flavor.
- To freeze, flash-freeze on a sheet before bagging to prevent sticking.