The Best Breakfast Biscuits

These are indeed The Best Breakfast Biscuits you can ever make at home. These biscuits are fluffy, soft, and buttery.

About These Biscuits

• These delicious biscuits come together quickly and make an excellent addition to your breakfast or brunch table.
• This recipe uses a few simple and handy ingredients, which we all have in our pantry. 🙂 These include All-purpose Flour, Baking Powder and Soda, Salt, Sugar, Eggs, Butter, Buttermilk, and Vanilla Extract. Buttermilk contributes to the best flavour in these biscuits.
• All the ingredients are ordinary, but the measurements and techniques make these The Best Breakfast Biscuits.

Baker's Notes

• What makes a flaky and fluffy is the COLD BUTTER and BUTTERMILK. It is very important to keep the butter and dough cold. Those shards of butter will melt in the oven and create layers of flaky biscuits.
• The other important point is not to overwork the dough. Over-kneading the dough will warm it up and melt the butter, which is what we do not want to happen.
• In any flaky recipe, the dough is folded a few times to guarantee a fluffy and flaky texture, and that is what we will do to make the dough for these The Best Breakfast Biscuits. Folding the dough a few times helps to have the fluffiest biscuits.

How To Make The Best Breakfast Biscuits

• To start, set the oven on high at 425F. It is best to bake the biscuits in a Cast-Iron Skillet. Placing them in the skillet keeps them round and helps them bake better. If you do not have one, place the biscuits on a baking sheet and do not leave a gap between them.
• Sift all the dry ingredients into a large bowl. Cube the butter into small pieces and add them to the dry ingredients. Use clean hands to press the cold butter into the flour mixture. We do not try to melt or fully incorporate the butter into the flour. Stop when all the butter is pressed into little shards, and the mixture looks like wet sand.
• Make a well in the center of the mixture, pour the buttermilk into it, and fold the mixture together.

And More Steps

• Dump the mixture on a clean, lightly floured surface and gently knead it a few times until it is no longer powdery. Add 2-3 tablespoons of buttermilk if the dough is too dry.
• Make a rectangle out of the dough about 1 inch in thickness.
• Threefold the dough, tap it down into a rectangle again and repeat these steps three times. Flour your hands as needed. The final dough should be ½ inch thick. Cut the dough using a Three-inch Round Cookie Cutter. Place the cookies in the skillet or baking sheet, not leaving a gap between them.
• Bake for 10-12 minutes or until the tops are golden. Immediately after removing them from the oven, brush them with melted butter.

See more Breakfast Ideas:

Mocha Breakfast Rolls,

Almond Cinnamon Rolls,

The Best Baked Donuts

Breakfast Biscuits are best served fresh.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.

📖 Recipe