These biscuits rival any restaurant or fast food joint. They’re so tender, fluffy, and buttery. They’re the best biscuits I’ve ever made at home!
INGREDIENTS
4 cups (500 g) self-rising flour, plus more for dusting
▢2 tablespoons baking powder, (see blog post above for more details; use double-acting, aluminum-free baking powder)
▢1 teaspoon baking soda
▢¾ pound (340 g) (3 sticks) SALTED butter, cold, cut into 1/2-inch cubes
▢2 large eggs, beaten PLUS 1 large egg for brushing
▢1 ½ cups (355 ml) buttermilk, plus more as needed and for brushing
EQUIPMENT
Large rimmed baking sheet
Pastry cutter
Biscuit cutter
INSTRUCTIONS
In a large bowl, whisk together flour, baking powder, and baking soda.
Add the butter and using a pastry blender, cut the butter into the flour until pea-like crumbs form.
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