Servings: 8 biscuits 1x
Scale
Ingredients
For the Vanilla Buttermilk:
- ¾ cup whole milk or 2% milk
- 2 teaspoons pure vanilla extract
- ½ teaspoon white vinegar
For the Biscuits:
- 2 cups all-purpose flour (265 g)
- ¼ cup granulated sugar (60 g), plus more for topping
- 1 tablespoon + 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 6 tablespoons cold unsalted butter
Instructions
- Preheat the oven to 400℉. Line a baking sheet with parchment paper and set aside.
- To make the vanilla buttermilk, in a glass measuring cup, combine the milk, vanilla extract, and vinegar. Stir well and set aside.
- To a medium bowl, add the flour, sugar, baking powder, baking soda, and salt; whisk together to combine.
- Using a box grater, grate the cold butter into the flour mixture then toss the butter shreds lightly with the flour to coat.
- Use a fork or pastry blender to work the grated butter into the flour mixture until it resembles coarse crumbs. Avoid using your hands as this causes the butter to melt and will not give you the fluffiest biscuits.
- Make a well in the center of the flour mixture. Pour the buttermilk mixture into the well and stir until a soft, craggy dough forms.
- Turn the dough and any loose bits of flour out onto a lightly floured surface.
- Use your hands to pat the dough into a rectangle that is 1-inch thick.
- Working quickly, fold the rectangle of dough in half like a book, then press it into a rectangle again.
- Repeat this fold and press process 3 more times (for a total of 4 folds and presses). By now all of the flour should be incorporated into the dough but the dough won’t be perfectly smooth (and that’s okay!)
- Shape the dough once again into a rectangle that is 1-inch thick. This is the final shaping. Use your hands or a bench scraper to help make the edges tidy.
- Use a bench scraper or sharp knife to cut the dough into 8 squares making one cut lengthwise then 3 cuts width-wise.
- Arrange the biscuits on the baking sheet about 1 inch apart. Sprinkle a little sugar on top of the unbaked biscuits.
- Bake until the tops and bottoms are a very light golden brown, 10 to 12 minutes.
- Remove the biscuits from the oven and transfer to a wire cooling rack.
- Serve at room temperature with butter, jam (try this homemade chia seed jam) or use to make strawberry shortcake.
- Store leftover biscuits in an airtight container on the counter for up to 3 days. Cooled biscuits may be tightly wrapped in foil or plastic wrap and frozen for up to 3 months.
- Lightly toast sliced biscuits in the toaster or 375℉ toaster oven for a few minutes to refresh before enjoying. If frozen, allow to thaw at room temperature before toasting and serving.
Notes
For gluten-free biscuits, use an equal amount of 1:1 all-purpose gluten-free flour blend.
Nutrition Information
- Serving Size: 1 biscuit
- Calories: 215
- Fat: 10 g
- (Sat Fat: 6 g)
- Sodium: 550 mg
- Carbohydrate: 29 g
- (Fiber: 1 g
- Sugar: 7 g)
- Protein: 4 g
- Cholesterol: 25 mg