There’s something about a tray of golden biscuits coming out of the oven that makes the whole kitchen feel warmer. These are the biscuits I make when I want something quick but comforting — tall, buttery, and just the right balance between tender and flaky. The secret? Keep everything cold and don’t fuss with the dough more than you have to.

Flaky Layers, Buttery Aroma, Warm from the Oven

The biscuits come out of the oven golden and a little uneven at the edges, just the way they should be. They smell rich and buttery, and the heat makes them almost too warm to hold. Pull one apart and steam escapes, showing soft, layered insides that practically melt when you take a bite. The edges have a gentle crunch, the middle is light and tender, and every layer soaks up butter or honey. A bit of jam makes them even better — sweet, sticky, and hard to stop eating.

Ingredients:

• 250 g all-purpose flour
• 12 g baking powder
• 4 g sugar
• 5 g salt
• 115 g unsalted butter, cold and cubed
• 180 ml cold buttermilk, plus extra for brushing

Instructions:

1. Preheat the oven:
   Set the oven to 425 °F(220 °C) and line a baking sheet with parchment paper.
2. Mix the dry ingredients:
   In a large bowl, whisk together the flour, baking powder, sugar, and salt.
3. Cut in the butter:
   Add the cold butter and use a pastry cutter or fingertips to work it in until there are pea-sized pieces throughout the flour. Avoid using bare hands too much — body heat can soften the butter and reduce flakiness.
4. Add the buttermilk:
   Pour in the buttermilk and stir gently until the dough just comes together without overmixing.
5. Fold the dough:
   Tip the dough onto a lightly floured surface. Pat into a rectangle, fold into thirds, turn, and repeat 2–3 times to create layers.
6. Shape and cut:
   Pat the dough to about 2 cm thick. Cut biscuits by pressing straight down with a cutter — Don’t twist, as twisting seals the edges and keeps the biscuits from rising as high.
7. Prepare for baking:
   Arrange biscuits close together for softer sides or spaced apart for crisp edges. Brush the tops with buttermilk.
8. Bake:
   Bake for 12–15 minutes until golden, and serve warm.

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

Storage:

• Store in an airtight container at room temperature for up to 2 days.
• Reheat in a low oven for a few minutes to restore freshness.
• Freeze cut, unbaked biscuits on a baking sheet until solid, then store in an airtight container or freezer bag for up to 2 months.
• Bake from frozen, adding about 2–3 minutes to the baking time.

Note:

• Cold butter and buttermilk create flakier layers.
• Folding the dough a few times adds height and texture, but too much handling can make biscuits tough.
• Avoid mixing with bare hands — body heat can soften the butter too much and reduce flakiness.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs