This biscuits recipe uses the perfect combination of all-purpose and cake flour, buttermilk and cold butter to produce tender, flaky biscuits every time.
Rating
5 stars (8 reviews)
Keywords
biscuits, homemade biscuits
Ingredients
1 3/4 cups (210g) all-purpose flour
3/4 cup (83g) cake flour
1 tbsp sugar
1 tbsp baking powder
1 tsp kosher salt
1/2 cup (110g) cold butter (cut into small pieces)
scant 1 cup buttermilk
Categories
Breakfast
Cuisine
Breakfast
Steps
Preheat oven to 425°F CONVECTION heat*. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flours, sugar, baking powder, and salt. Cut the butter into the dry ingredients with a pastry dough blender and cutter or by using your hands. If you use your hands, just be sure not to over work the butter or you may make it soft. If this happens, refrigerate the flour/butter mixture until the butter solidifies again. You should have very small pea sized pieces of butter still in tact.
Add the buttermilk and stir together. The dough will look a bit shaggy, but should no longer have dry powdery flour and it shouldn't be too wet either. If you need a few more drops of liquid, add it sparingly, you don't want the dough to be too soft.
Pour the shaggy dough onto the work surface and fold the dough over on itself a few times using a pastry scraper. This will form a more cohesive dough, but won't melt the butter.
Lightly flour the surface and roll the dough out to 1/4-inch rectangle. Try to keep it as clean a rectangle as possible, but don't worry if the edges are a bit scruffy.
Now fold the dough into thirds using your pastry scraper. And again, so it is like a letter.
Now use a biscuit cutter to cut out the dough.
Gently press together any scraps and use them to make more biscuits. Be careful not to over work these scraps or they will end up tough.
Place the biscuits on the sheet pan lined with parchment paper. Make sure they have enough space to expand slightly in the oven. They will grow up more than out, so they can be placed fairly close.
Bake at 425°F for about 15 minutes or until they are golden brown on top.
Reviews
Ruth on 2025-03-02 (5 stars): These were some of the best biscuits I've ever made. Easy recipe, delicious results! I did grate the butter into the flour. I cut the biscuits into squares rather than using a round cutter. No need to re-roll the leftover dough. Made it so easy!
Wendy Phillips on 2024-05-18 (5 stars): I made these two days in a row. First, for a Southern Living themed dinner party and they were so good, I made them the next morning for our family. Delish! I brushed melted butter on them before baking and again after they came out of the oven. They were a huge hit! Perfect texture and just the right amount of crisp on the bottom. Zoe you are my new go to for all things baking. Thank you!
Margaret Harris on 2024-02-10 (5 stars): This morning was the second time I made these biscuits.
Today's bake had about a tablespoon of lemon zest added.
I also used half all purpose flour and half pasta/pizza flour.
Tasty, light, flaky and just the right amount of 'tooth'.
Thanks Zoe for the layering tip...it makes the flakes!!
Margaret
Susie Brown on 2023-09-17 (5 stars): The best ever!!! I’m unsure of the number the recipe made, but mine made 8 and they were out of this world delicious!! Love your show and recipes. Thank you for sharing you info, skills and joy in the kitchen.
Spica Jones on 2023-04-02 (5 stars): I was curious if the salt called for in the recipe is for Diamond Kosher salt or regular old table salt? Thanks!
Julie on 2021-08-06 (5 stars): Dear Zoe,
Since i saw your first episode on the Magnolia Network I was anxiously waiting for more episodes! You are my favorite program on the network! I have been very ill since last November and haven't been able to cook but I am so excited and cannot wait to try your recipes; they all sound so wonderful.
You are such a delightful person! Thanks so much for sharing with us.
Take care and thanks again!
