- Prep time
- 20 minutes PT20M
- Cook time
- 13–15 minutes PT15M
- about 12 biscuits
Flaky, buttery and beautiful! These scrumptious biscuits are great as a companion to a main course, smothered in gravy or simply cut in half and buttered. Note: If you're making your own biscuits, why not make your own jam to go with them?
- 2 cups flour, plus extra for dusting
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ cup chilled butter, diced small
- 1 egg, yolk and white separated
- 1 cup buttermilk
Preheat oven to 435°F.
Combine flour, sugar, salt and baking powder in a food processor. Pulse 2–3 times to combine, then add the butter. Process for 10–15 seconds until the butter is approximately the size of corn kernels.
Transfer the flour mixture to a work bowl. Mix together egg yolk and buttermilk, then add to the flour mixture, mixing with a fork until mostly combined (but very lumpy).
Transfer mixture to a floured work surface and press together into a rough rectangle. From there, fold the dough in half, and press into a rectangle again.Then, fold a second time, and roll to a thickness of 1–1½ inches thick. Using a 3-inch circle cutter, cut out biscuits and transfer to a lined baking sheet.
Gently press the remaining dough scraps together and continue to cut more biscuits until all the dough has been used.
In a bowl, whip the egg white with a fork for 5–10 seconds to liquify. Brush egg white on each biscuit and bake for 13–15 minutes with no convection until raised and golden brown. Serve immediately.