The Most Fluffy and Buttery Biscuits Ever

Step 1

In a large bowl, whisk together flour, baking powder, and baking soda.

Step 2

Add the butter and using a pastry blender, cut the butter into the flour until pea-like crumbs form.

Step 3

Stir in the two beaten eggs with a wooden spoon until just combined. Then pour in the buttermilk until the dough comes together into a sticky mass. You may need more buttermilk if it's still too dry and there is flour still at the bottom of your bowl. I ended up having to add in 1/2 cup more. DO NOT add 1/2 cup more all at the same time. Do 1 tablespoon at a time until the right consistency is reached.

Step 4

Cover the bowl and refrigerate for at least 30 minutes.

Step 5

When ready, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

Step 6

Dust a little flour onto your work surface then put the dough onto the work surface and use your hands (flour them) to press into a round, roughly 14 inch diameter and 1/2 inch thick. See photos in the blog post.

Step 7

Use a floured 2 3/4-inch round biscuit cutter to cut out about 20 biscuits. Reform the scraps of dough into a circle again to cut more.

Step 8

Transfer biscuits to prepared baking sheet and arrange them so they are touching each other. See photos in the blog post.

Step 9

In a small dish, beat together remaining egg and 1 tablespoon of buttermilk then brush on top of the biscuits.

Step 10

Bake for 15-20 minutes, or until the tops are golden brown.

Step 11

Let cool slightly before devouring! They're best eaten out of the oven, day of.

Step 12

Serve with your favorite sausage gravy, jam, or clotted cream.