Description
This easy recipe delivers warm, flaky, buttery biscuits with a hint of smoked paprika, reminiscent of a beloved fast-food breakfast staple, perfect for a comforting homemade meal. It’s designed to be quicker than a drive-thru, bringing delicious breakfast to your family.
Ingredients
- 380 g all-purpose flour
- 16 g baking powder
- 5 g baking soda
- 5 g fine sea salt
- 8 g smoked paprika
- 113 g unsalted butter, very cold, cut into 1.25 cm (0.5-inch) cubes
- 240 mL cold buttermilk
- 30 g melted unsalted butter, for brushing
- 5 g fresh dill, finely chopped, for garnish
- 2 g flaky sea salt, for garnish
Instructions
- Prep Your Oven and Pan: Preheat your oven to 220 degrees C (425 degrees F). Line a large baking sheet with parchment paper or leave ungreased.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, and smoked paprika until thoroughly combined and the color is uniform.
- Cut in Cold Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. (If butter warms, chill the bowl for 5 minutes.)
- Add Buttermilk: Pour in the cold buttermilk. Stir gently with a wooden spoon or spatula just until the dry ingredients are moistened and a shaggy dough forms. Do not overmix.
- Fold and Shape: Turn the dough out onto a lightly floured surface. Gently pat the dough into a roughly 2.5 cm (1 inch) thick rectangle. Fold the dough in thirds, like a letter. Rotate 90 degrees and pat it down again to 2.5 cm (1 inch) thickness. Repeat this folding and patting process 2-3 more times to create flaky layers.
- Cut Biscuits: Finally, pat the dough to a uniform thickness of 2.5 cm (1 inch). Use a 6.5 cm (2.5-inch) round biscuit cutter (push straight down without twisting) to cut out biscuits. Rework scraps as little as possible for additional biscuits.
- Bake to Golden Perfection: Arrange the biscuits on the prepared baking sheet, spacing them about 2.5 cm (1 inch) apart. Bake for 12-15 minutes, or until visibly golden brown on top and bottom and lightly risen.
- Finish and Serve: Immediately remove the hot biscuits from the oven. Brush the tops generously with the melted unsalted butter. Serve warm, with fresh dill and flaky sea salt sprinkled over each biscuit.
Notes
To avoid tough biscuits, do not overmix the dough and ensure butter remains very cold. For a shortcut, use a food processor to cut in the butter. You can make your own buttermilk by adding 1 tablespoon lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. For a fiber boost, use whole wheat pastry flour. Store unused butter in the freezer for future use.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 290 calories
- Sugar: 4 g
- Sodium: 430 mg
- Fat: 16 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg