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super cushy hand crafted biscuits recipe


These are probably the most tender and fluffy biscuits from scratch we’ve ever made. These baking powder biscuits are large, tall, tender, and scrumptious. My most well-liked methodology is to get out my meals processor. It’s a wonderful instrument for chopping the chilly butter into our flour combination because it’s fast. In the event you don’t really feel like getting your meals processor out, you need to use your palms or a pastry cutter to work the butter into the flour (suggestions are supplied within the notes part)


  • 3 cups 360g all function flour
  • 2 Tablespoons 25g sugar
  • 1 Tablespoon & 1 teaspoon 16g baking powder
  • 1 & 1/2 teaspoon 9g salt
  • 3/4 cup 170g unsalted butter, cubed and chilled
  • 1 cup 227g buttermilk*
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  • Preheat oven to 450°F.
  • In a big bowl, mix the flour, sugar, baking powder and salt.
  • Add the cubed butter and reduce into the flour combination with a pastry blender or with the backs of two forks till combination resembles coarse crumbs.
  • Add the buttermilk and stir simply till the liquid is absorbed and it varieties a comfortable dough. 
  • Flip the dough out onto the counter and work all of the dry bits into the dough along with your palms till it turns into one cohesive ball of dough. Attempt to deal with as little as doable. 
  • Flour the counter and roll dough out to about 1 inch thickness. 
  • Minimize with a spherical biscuit cutter – don’t twist (this can inhibit the rise of the biscuit). Re roll the scraps and reduce out extra biscuits till all of the dough is used up. *To save lots of time, reduce into squares with a knife. 
  • Place an inch aside on a baking sheet both lined with parchment or sprayed with nonstick spray.
  • Bake for 12-Quarter-hour or till the perimeters are barely golden.
  • Serve heat.

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