A biscuit os the perfect thing to eat with some butter and jam. Either when right out of the oven or toasted after a few days have gone by. They are so soft on the inside and crisp on the outside.
If to that we add how buttery they feel, then we have something amazing. I love that butter flavor when eating them, it is comforting and makes me feel good.
To make good biscuits you don’t need a lot of ingredients nor expensive ones. The only thing is they should be made with a good butter, a quality one, because that is what gives them the flavor. Plus, they call for buttermilk, but you can use milk instead, adding some lemon juice or vinegar to it, so you for sure have all the ingredients the recipe calls for to make them at home.
With this recipe, son’t worry about making the biscuits to be perfect. It is a rustic and homemade recipe, to make simple biscuits that taste amazing everytime.
I love biscuits because they are fast to make. They are something between a bread and a cake, they don’t call for yeast but baking powder, but still they feel sort of like bread. They are really buttery, but don’t let that stop you, because that is the best part, and even feel free to spread some more butter on them when still hot, for the butter to melt while you eat it.
Usually biscuits are eaten along with something else, either sweet or savory, because they have a neutral flavor to them. Even with casseroles or to eat along with meat of some kind. My ultimate favorite way to eat them is with some butter and jam, to make them sweet.
If you like this recipe, then you have to go see our english muffins recipe, they are easy to make and great for all kind of dishes.
- 2 1/2 C (11.50 oz) (325 gr) all purpouse flour
- 1 1/2 tbsp (0.75 oz) (21 gr) baking powder
- 1 tsp (0.25 oz) (7 gr) salt
- 3 tbsp (1.60 oz) (45 gr) granulated white sugar
- 1/2 C + 2 tbsp (4.95 oz) (140 gr) unsalted butter, cold and cut into cubes
- 1 C + 2 tbsp (9.12 fl oz) (270 ml) buttermilk, cold
Preheat the oven to 428º F (220º C). Line a rectangular baking sheet with parchment paper, or you can use a cast iron pan.
In a big bowl put the flour, baking powder, salt and sugar and mix it all well with a spoon.
Add in the cold butter and integrate it using your fingers or a fork until you get a sand like consistency. This must be done fast, so the butter remains cold (you can also do this step using a food processor).
Slowly add 1 C of buttermilk (set the rest aside to brush the biscuits) because you may no need the complete cup to form the dough, and mix with the same spoon until you get a sticky dough.
Place the dough on a clean surface with some flour and knead it a little, just until everything is combined. Roll it out with a rolling pin until you get a 0.80 inches (2cm) thick rectangle.
Fold the dough onto itself widthwise and roll it out again to get a (2cm) thick rectangle again. Do two more folds and roll out the dough to form a 0.80 inches (2cm) thick rectangle. The folding is done to create layers in the biscuit.
With a round cookie cutter cut pieces of about 2.5 inches (6-7cm) in diameter and place them on the baking sheet or the cast iron pan. You can use the leftover dough by bringing it together again, trying not to overknead.
Brush the biscuits with the left buttermilk and bake at 424º F (218º C) for 15 to 20 minutes or until they are lightly golden brown. Take them out of the oven and serve them hot, with some butter and jam.