Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 Tbsp baking powder (aluminum free)
- 1 tsp granulated sugar
- 3/4 tsp salt (fine sea salt)
- 1/2 cup unsalted butter, cold (8 Tbsp = 1/2 cup)
- 1 cup half and half (minus 2 Tbsp)
- 1/2 Tbsp melted butter, to brush the baked biscuits
Instructions
- Dice butter into 1/2″ cubes and refrigerate until needed.
- In a large mixing bowl, combine flour, baking powder, sugar, and salt. Whisk thoroughly.
- Add diced cold butter and cut it into the flour using a pastry blender until the largest butter pieces are pea-sized.
- Add 1 cup – minus 2 Tbsp of half and half all at once and stir until the mixture comes together and is mostly moistened. Do not over-mix.
- Turn dough out onto a floured surface. If dough is sticky, lightly sprinkle with flour.
- Pat dough into a rectangle, fold it in half, and pat into another rectangle. Repeat folding once more and pat into a 5″x10″ rectangle of 3/4″ thickness.
- Cut out 8 biscuits using a 2 1/2″ round biscuit cutter. Form scraps into a rectangle to cut 2 more biscuits.
- Place biscuits on a parchment-lined baking sheet 1-inch apart and bake at 450˚F for 12-15 minutes or until golden brown.
- Brush tops with melted butter while hot. Cool on a wire rack for 10 minutes before serving.
Notes
- Do not overmix the dough to avoid tough biscuits.
- Keep butter cold for flaky layers.
- Biscuits are best served fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg