‘Tis the season for baby showers, wedding showers and barbeques. If you need to bring an item to pass at your next party, go for these biscuits, perfect for special occasions with loved ones. There’s truly no comparison for a flakey biscuit slathered in jam and butter.
Homemade Biscuits
Adapted from Real Simple
Makes 20 biscuits
Ingredients
4 cups self-rising flour, plus more for the work surface
2 tbsp. baking powder
1 tsp. baking soda
3 sticks of butter (¾ lb), cold, cut into ½-inch pieces or grated
2 large eggs, beaten, plus 1 large egg for brushing
1½ cups buttermilk, or as needed, plus 1 tbsp. for brushing
Strawberry jam or butter for serving
Instructions
1. In a large bowl, whisk together flour, baking powder and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.
2. Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ cups buttermilk until the dough becomes a sticky mass. If it’s too dry, add more buttermilk 1 tablespoon at a time, mixing each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.
3. Position a rack in the middle of the oven and preheat the oven to 400 F. Line a baking sheet with parchment paper.
4. Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about ½-inch thick.
5. Use a floured 2¾ inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.
6. Transfer the biscuits to the prepared baking sheet, arranging them so that all are touching.
7. In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.
8. Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.
Biscuits are the best the day they are made (ideally fresh out of the oven). Serve with strawberry jam or butter, if desired. Store leftovers in an airtight container at room temperature for up to two days.
