- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Add the cold butter. Add the butter pieces and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs, with a few small pieces of butter remaining.
- Add the buttermilk. Pour in the cold buttermilk and gently stir with a fork or spatula just until a soft, slightly shaggy dough forms. Don’t overmix.
- Shape the dough. Transfer the dough to a lightly floured surface. Gently pat it into a rectangle about 3/4-inch thick. Fold it over itself once or twice, then gently pat it back down.
- Cut the biscuits. Use a round biscuit cutter or drinking glass to cut out the biscuits. Press straight down rather than twisting the cutter to help them rise evenly.
- Arrange on the baking sheet. Place the biscuits on the prepared tray. For softer sides, place them fairly close together.
- Brush with butter. Lightly brush the tops with melted butter.
- Bake. Bake for about 15–18 minutes, or until the biscuits are puffed and lightly golden on top. Classic biscuit recipes generally bake around 15–20 minutes at 425–450°F.
- Serve warm. Let them cool for a few minutes, then split them open and spread generously with butter and your favorite jam.
Best Serving Idea
For the classic combination pictured, spread soft butter over the warm biscuit first, then add a generous spoonful of strawberry or berry jam. The contrast between the warm, buttery biscuit and sweet jam is hard to beat.
Yield: About 8–10 biscuits
Prep time: 15 minutes
Bake time: 15–18 minutes
Total time: About 30–35 minutes
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