These perfect biscuits are rich, buttery, flaky, and ready for your favorite filling.
- 3½ cups all-purpose flour*
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1¼ cups cold unsalted butter, cubed
- 1 cup cold whole buttermilk
- 1 large egg, beaten
- Flaked sea salt
- Preheat oven to 425°. Line a baking sheet with parchment paper.
- In a large bowl, stir together flour, sugar, salt, baking powder, and baking soda. Using two forks or a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.
- Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths. Stack each fourth on top of each other, and pat down into a rectangle again. Repeat process 3 more times. Pat or roll dough 1 inch thick. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place biscuits 2 inches apart on prepared pan. Freeze until cold, about 10 minutes. Brush with egg; sprinkle with sea salt.
- Bake until golden brown, about 15 minutes.
*We used White Lily.