I have very important news.
I made biscuits.
I know, where’s the chocolate? Do you dip them in cheesecake? Is there secretly a s’more baked inside?
… no! Did you really think I’d do that? Goodness.
So… yeah. These are just biscuits. Nothing to see here. Just plain, boring, fat, flaky, melt-in-your-mouth, super fluffy buttermilk biscuits.
You know… the kind of biscuits that you can peel apart layer by soft, thin, buttery layer.
The kind of biscuits worth sneaking out of bed at 2 AM for.
Which I did not do/I totally did this.
We’re talking the kind of biscuits that don’t even need a pat of melted butter, a drizzle of honey, or a heaping spoonful of raspberry jam.
Unless you’re slicing them in half and piling them up with scrambled eggs, crispy bacon, and melted cheddar cheese. Or rolling them in cinnamon and sugar and baking them on top of a delicious fruit cobbler. All of these are ideas that I can get behind.
Whatever you do with them… make them happen. And they’re super easy to throw together… which, you know, will give you plenty of time to throw flour all over the place and make words and doodly hearts in it. Because that’s totally what adults do.
Fat, Flaky Buttermilk Biscuits
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into cubes
1 1/2 cups cold buttermilk
1/2 cup heavy cream
4 tablespoons butter, melted, for brushing over biscuits
Preheat oven to 450°F.
Combine flour, baking powder, baking soda, and salt in a large bowl. Scatter the cubes of cold butter over the top of the flour mixture; cut in and mix using a pastry cutter or fork until the mixture resembles coarse meal.
Add the buttermilk and continue to mix using fork or pastry cutter until mixture just begins to come together.
Scrape the dough onto a lightly floured counter and pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round biscuit cutter to cut out biscuits and place them on a lightly greased baking sheet about 2 inches apart.
Brush the tops of the biscuits with heavy cream.
Bake for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush tops with melted butter. Serve warm and enjoy!
Makes 12-15 biscuits.