Ingredients
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2 cups all-purpose flour
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1 tbsp baking powder
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1/2 tsp baking soda
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1 tsp salt
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1/4 cup cold butter, cubed
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1/4 cup vegetable shortening, cubed (optional for extra flakiness)
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1 cup buttermilk (cold)
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2–3 tbsp melted butter, for brushing
Instructions
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Preheat oven: 425°F (220°C). Line a baking sheet with parchment paper.
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Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
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Cut in fats: Use a pastry cutter or your fingers to cut butter and shortening into the flour until mixture resembles coarse crumbs.
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Add buttermilk: Pour in cold buttermilk and stir just until dough comes together. Do not overmix—overworking makes biscuits tough.
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Shape biscuits: Turn dough onto a floured surface, gently pat or roll to 1/2–3/4 inch thickness. Use a biscuit cutter or glass to cut rounds.
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Bake: Place on baking sheet and bake 12–15 minutes, until golden brown.
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Butter it up: Brush warm biscuits with melted butter immediately after removing from oven for that extra “billion dollar” richness.
💡 Tips:
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For extra flakiness, fold the dough over itself 2–3 times before cutting biscuits.
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Serve with honey, jam, or gravy for maximum decadence.
If you want, I can also give you a shortcut version using refrigerated dough that still tastes rich and buttery but is way faster. Do you want that version too?
