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Classic Biscuits
Classic Biscuits
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Flaky, buttery biscuits made easy with pro tips from biscuit king Chadwick Boyd. Perfect every time.
Ingredients:
  • 21/4 cups flour, plus more for rolling
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 stick (8 tablespoon) very cold butter
  • 3/4 cup full-fat Greek-style yogurt
  • 1/2 cup very cold water
  • 2 tablespoon melted butter
  • 1/2 teaspoon flaky sea salt
Instructions:
  • First, preheat your oven to 425 degrees F (220 degrees C) and prepare a large baking sheet with parchment paper. Then, in a large bowl, combine flour, baking powder, baking soda, and fine sea salt by whisking them together.
  • Coat a whole stick of butter in the flour mixture, then grate it using a box grater into a bowl. If the butter starts melting, coat it again in the flour and continue grating. Use your fingers to toss the grated butter in the flour until all pieces are separated and covered. The mixture should resemble coarse crumbs.
  • Combine creamy yogurt and water in a small bowl, then incorporate into the flour mixture. Gently fold the ingredients to form a moistened yet slightly crumbly dough. If the dough seems too dry, gradually add more cold water, one tablespoon at a time, until fully moistened.
  • Transfer the dough to a lightly floured surface and gently knead a few times until combined. Sprinkle with flour and shape into a 3/4-inch thick rectangle. Cut into four equal pieces, stack them, press down, and shape again into a 3/4-inch-thick rectangle. Repeat this step three more times, adding flour as necessary.
  • Use a 2 1/2 to 3-inch biscuit cutter to cut out biscuits from the dough. Gently knead any scraps together, pat them to 3/4-inch thickness, and cut out more biscuits. Place them on a prepared baking sheet, ensuring they are barely touching.
  • Bake in the preheated oven until the tops are crisp and golden brown, which should take around 15 to 16 minutes. Allow them to cool on the baking sheet for 5 minutes, then brush the tops with melted butter and sprinkle with flaky salt. Store in an airtight container for up to 3 days or chill for up to 1 week. When ready to enjoy, simply reheat by baking for about 10 minutes at 375 degrees F (190 degrees C).

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