Perhaps one of the most comforting foods of ALL TIME, at least in my house. These flaky and buttery biscuits strike the perfect balance of airy and rustic and they can be made in minutes. Make them for breakfast or brunch served with butter, honey, jam and some scrambled eggs. Make a double batch for your Thanksgiving table or with a batch of soup or chili on game day. I also love them for dessert, piled high with berries and lightly sweetened whipped cream.
Easy Homemade Biscuits
- pastry cutter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp kosher salt
- 4 tbsp cold unsalted butter diced
- 1/2 cup lowfat buttermilk
- Preheat oven to at 400-degrees F.
- Combine flour, baking powder, baking soda and salt in a large bowl; whisk to combine.
- Add butter and incorporate into the dry ingredients with a pastry cutter. If you don't have a pastry cutter, used a folk. Break up the butter until it is in small pieces, distributed throughout the dry ingredients.
- Pour buttermilk into the bowl and gently mix until a loose dough forms.
- Pour the dough onto a lightly floured surface, it will be very crumbly.
- Gently form the dough into a disc and then use a rolling pin to roll the dough into a circle approximately 10-inches in diameter and 1/2 to 3/4-inch thick.
- Cut the dough into 8 evenly-sized triangles.
- Transfer biscuits to a cast iron sheet pan or sheet pan.
- Bake for 10-12 minutes, until puffed and golden.
- Serve warm. Store leftovers in an airtight container for up to 3 days.