These individually wrapped biscuits are soft, flaky, and perfect for grab-and-go breakfasts or snacks. Made with a simple buttermilk dough, each biscuit is baked to golden perfection and then wrapped to stay fresh for days. This recipe gives you the convenience of store-bought biscuits with the far superior taste of homemade.
Ingredients
- 2 cups (240 g) all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 6 tablespoons (85 g) cold unsalted butter, cut into small cubes
- 3/4 cup (180 ml) cold buttermilk
- 2 tablespoons (30 g) melted butter, for brushing (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Pour the cold buttermilk into the flour mixture. Stir with a fork until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead it 4-5 times until it forms a cohesive ball.
- Pat the dough into a 1-inch (2.5 cm) thick rectangle. Use a 2.5-inch (6 cm) biscuit cutter to cut out rounds, pressing straight down without twisting. Gather the scraps, pat them together, and cut out more biscuits until all the dough is used. You should get about 8 biscuits.
- Place the biscuits on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between them.
- Bake for 12-15 minutes, or until the tops are golden brown and the biscuits have risen.
- Remove from the oven and brush the tops with melted butter if desired. Let cool on a wire rack for at least 10 minutes before wrapping.
Tips
- Keep everything cold: The butter and buttermilk must be cold to create steam in the oven, which makes the biscuits flaky. If your kitchen is warm, chill the flour mixture and butter in the freezer for 10 minutes before adding the buttermilk.
- Don’t twist the cutter: Press the biscuit cutter straight down without twisting. Twisting seals the edges and prevents the biscuits from rising as high.
- Substitution for buttermilk: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup (180 ml) of regular milk. Let it sit for 5 minutes before using.
- Wrap only when completely cool: If you wrap biscuits while they are still warm, condensation will form inside the wrapper, making them soggy. Cool them fully on a wire rack before wrapping.
Serving Suggestions
These biscuits are delicious on their own, but they also shine as a base for breakfast sandwiches with egg and cheese, or as a side for soups and stews. Split one open and add a pat of butter and a drizzle of honey for a simple treat.
Variations
- Cheese Biscuits: Add 1 cup (100 g) of shredded cheddar cheese to the flour mixture before adding the buttermilk.
- Herb Biscuits: Stir in 1 tablespoon of chopped fresh chives or rosemary with the dry ingredients.
- Sweet Biscuits: Increase the sugar to 2 tablespoons and add 1 teaspoon of vanilla extract to the buttermilk.
Storage and Reheating
Once the biscuits are completely cool, wrap each one individually in plastic wrap or aluminum foil. Store them at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, place the wrapped biscuits in a zip-top freezer bag and freeze for up to 3 months.
To reheat, unwrap a biscuit and place it in a preheated 350°F (175°C) oven for 5-7 minutes, or microwave it on high for 20-30 seconds. For a crisper texture, use a toaster oven.
Frequently Asked Questions
Can I use self-rising flour? Yes, you can substitute self-rising flour for the all-purpose flour, but omit the baking powder and salt from the recipe. The texture may be slightly different, but the biscuits will still be good.
Why are my biscuits not rising? This is usually due to overworking the dough or using ingredients that are too warm. Work the dough as little as possible and make sure your butter and buttermilk are cold. Also, check that your baking powder is fresh.
Can I make the dough ahead of time? Yes, you can prepare the dough, cut out the biscuits, and refrigerate them on the baking sheet for up to 1 hour before baking. You can also freeze the unbaked biscuits on a sheet pan, then transfer them to a zip-top bag. Bake from frozen, adding 2-3 minutes to the baking time.
How do I keep the biscuits from getting soggy when wrapped? Make sure they are completely cool before wrapping. Also, use plastic wrap or foil that seals tightly. If you notice condensation, unwrap them and let them air out for a few minutes before re-wrapping.
Can I use a different type of fat? Yes, you can substitute cold shortening or lard for the butter. This will change the flavor slightly, with shortening producing a softer biscuit and lard giving a flakier texture.
Can I make these biscuits gluten-free? Yes, you can use a 1:1 gluten-free flour blend. The dough may be slightly stickier, so add a little extra flour if needed. The texture will be a bit more crumbly, but they will still be tasty.
Related
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- Gluten Free Tea Sandwiches: 5 Easy Fillings
- Grandma’s Stuffed Celery: Classic Appetizer Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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