Biscuits

Buttery, flaky homemade biscuits are easy to make with a few tips and tricks from my friend Jason Matheson

Recipe by Stephanie Hansen on January 20, 2026

Rating

5 stars (4 reviews)

biscuits

Preheat oven to 450 Line a baking sheet with parchment paper or silicone baking matt
Mix dry ingredients: In a large bowl, whisk together flour, salt and sugar
Use a pastry cutter, a knife (or your fingers) to work 1/2 inch pieces of very cold butter it into the flour until it looks like coarse crumbs with pea-sized bits of butter.
Pour in cold buttermilk. Stir gently with a fork until the dough just comes together (it will be very shaggy).
Turn dough out onto a decently floured surface. Gently pat into a rectangle about 1 inch thick.
Cut the dough into 3 horizontal pieces with your bench scarper and stack on top of eachother and pat down into 8 x 8 rectangle of dough
Repeat this process again
You can use a round biscuit cutter to cut biscuits. Press straight down—don’t twist—or they won’t rise evenly. Gather scraps and repeat.
Place all biscuits on the prepared sheet so they are touching and freeze for 10 minutes to set
Brush tops with a cream or half and half
Bake 12–15 minutes, until golden brown on top
If you want an added sheen and lovely brown color brush melted butter on the top of the biscuits and broil until golden brown

Lindsey Dolle on 2025-10-31 (5 stars):
Yum! Everything a biscuit should be!
Robin M. on 2025-10-28 (5 stars):
These are so good. I was watching Jason today, please check the mistake up in this heading. Oopsie. It says 2 cups flour here. No shame, you fixed the recipe below :) Whats In the Best Biscuits? 2 cups White Lily self-rising flour 1 tsp salt 1 tsp sugar 2 sticks chilled unsalted butter plus 2 Tbsp resered 2 cups buttermilk 1/4 cup Half and Half for brushing over unbaked biscuits
Mary Laudenbach on 2025-10-23 (5 stars):
Thank you for sharing this recipe
Jessica on 2025-10-01 (5 stars):
Thank you for sharing this recipe