Light and fluffy, these American favorites are best served straight from the oven with plenty of butter.
Good with plenty of butter and strawberry jam. Another time, use the biscuits to make strawberry shortcakes: Cut each biscuit in half. Top each with lots of sliced, sweetened strawberries and whipped cream.
Preparation Time12 min
Cooking Time15 min
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe CourseSide Dish
MealBreakfast, Brunch, Snack, Tea
Taste and TextureButtery, Light, Savory
Type of DishQuickbreads
- 2 1/3 cups all purpose flour, plus more for kneading
- 1½ tbsp sugar
- 2 tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
- 6 tbsp butter chilled, cut into thin slices
- 1 cup plus 2 tbsp buttermilk, plus more for glazing the tops
- 2 2/3 in (6cm) round cookie or biscuit cutter
Preheat the oven to 425°F (220°C). Have an unbuttered 10in (25cm) round cake pan ready.
Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl. Use your fingertips to rub in the butter until the mixture resembles fine crumbs (or cut in the butter with two knives).
Add the buttermilk and stir, adding a little more buttermilk if needed, to make a soft dough.
Turn the dough out onto a lightly floured work surface. Knead once or twice, then gently shape into a rectangle about 1in (2.5cm) thick. Using a 2½ in (6cm) round cookie cutter, cut out the biscuits and place them in the cake pan with the sides of the biscuits touching. Gather up the scraps, knead together gently, and cut out the remaining biscuits, discarding any scraps.
Brush the tops with buttermilk. Bake for 15–20 minutes, or until the biscuits are risen and the tops are golden.
2008 Dorling Kindersley