Classic soft and flaky Biscuits! This biscuit recipe can be made into freezer biscuits or baked fresh! These are our favorite homemade biscuits served as quick bread for dinner, biscuits and gravy, or breakfast sandwiches! The buttermilk activates the baking soda and with some lamination, these biscuits rise high!
How to Make Biscuits:
Combine the dry ingredients in a large bowl. Using a box grater, grate in the cold butter. Toss everything together to incorporate the butter pieces into the flour.
Mix in the buttermilk to make a shaggy dough (if too dry add a splash of water or milk.) The dough should be tacky for fluffy biscuits.
Transfer the dough onto a well-floured surface and pat down large enough to fold in the sides resembling a letter and roll out. Repeat twice, patting dough down to a 1" thickness. (Don't overwork the dough.)
Cut out 3.5-inch circles and place the biscuits on an 18x13 sheet pan lined with a silicone mat. Bake in a pre-heated 400°F for 25-30 minutes or until done.
For Drop Biscuits: add an additional 1/2 cup - 3/4 cup of buttermilk or milk to make a tacky biscuit dough in step 1.
To Use Salted Butter: omit the tablespoon of salt and use 1 teaspoon of salt instead.
To Make a Honey Butter Glaze: mix together 2 Tablespoons of melted butter and 1 teaspoon of honey; brush over warm biscuits. I serve these with my Country Fried Chicken Recipe.