🧈 Vintage-Style Butter Biscuits
Ingredients (Makes ~10 biscuits):
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2 cups all-purpose flour
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1 tbsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 tbsp granulated sugar (optional, adds a slight sweetness)
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1/2 cup (1 stick) cold unsalted butter, cut into cubes
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3/4 cup cold buttermilk (plus a little extra for brushing tops)
👩🍳 Instructions:
1. Preheat Oven:
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Preheat to 425°F (220°C). Line a baking sheet with parchment or lightly grease it.
2. Mix Dry Ingredients:
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
3. Cut in the Butter:
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Add cold butter to the flour mixture.
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Use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs (pea-sized bits are okay — they create flakiness!).
4. Add Buttermilk:
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Pour in cold buttermilk and stir gently with a fork until just combined.
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Dough should be shaggy but not overly sticky. Don’t overmix.
5. Shape & Cut:
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Turn dough onto a floured surface. Gently pat (not roll) it out to about 3/4-inch thickness.
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Fold it in half and pat down again. Repeat 2–3 times for flaky layers.
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Cut out biscuits using a floured round cutter (2–2.5″) — don’t twist the cutter or they won’t rise as well.
6. Bake:
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Place biscuits close together on the baking sheet for soft sides or spaced out for crispier edges.
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Brush tops lightly with buttermilk or melted butter.
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Bake for 12–15 minutes, or until golden brown on top.
7. Finish:
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Brush warm biscuits with more melted butter and serve hot.
🔄 Tips & Variations:
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No buttermilk? Mix 3/4 cup milk with 2 tsp lemon juice or vinegar and let sit 5 mins.
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Add cheddar, chives, or cracked pepper for savory flair.
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Use self-rising flour and omit baking powder/salt for a simpler shortcut version.
Would you like a cast-iron skillet method, a sweet biscuit variation (like for strawberry shortcake), or a freezer-friendly prep tip?