Flaky Cheese Biscuits

Because of all the delicious cheese, these biscuits may spread a bit as they bake, but they're so good, it really doesn't matter how they look.

• 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
• 1 Tbs. granulated sugar
• 2-1/4 tsp. baking powder
• 3/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 4 oz. (8 Tbs.) very cold unsalted butter
• 3/4 cup very cold buttermilk
• 2 cups grated sharp Cheddar, Gruyère, Gouda, or provolone

Mix and fold the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute. 

Pat and fold the dough:

Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour and one-third of the cheese on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle. Sprinkle on another third of the cheese and repeat the tri-fold. Repeat this procedure one more time (three times in all), using the remaining cheese.

Cut and bake the biscuits:

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).

Flaky Buttermilk Biscuits

For a few delicious variations on this recipe, check out Cheese Biscuits, Fresh Herb Biscuits, and Caramelized Onion Biscuits.

• 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
• 1 Tbs. granulated sugar
• 2-1/4 tsp. baking powder
• 3/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 4 oz. (8 Tbs.) very cold unsalted butter
• 3/4 cup very cold buttermilk

Mix the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute.

Pat and fold the dough:

Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle and repeat the tri-fold. Repeat this procedure one more time (three times in all).

Cut and bake the biscuits:

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).

Fresh Herb Biscuits

Strong herbs like rosemary, oregano, sage, and thyme can easily overpower the biscuits; use these in moderation.

• 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
• 1 Tbs. granulated sugar
• 2-1/4 tsp. baking powder
• 3/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 4 oz. (8 Tbs.) very cold unsalted butter 
• 3/4 cup very cold buttermilk
• 3/4 cup minced fresh tender herbs such as basil, parsley, dill, chervil, cilantro, or a combination

Mix the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute. 

Pat and fold the dough:

Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour and one-third of the fresh herbs on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle. Aprinkle on another one-third of the herbs and repeat the tri-fold. Repeat this procedure one more time (three times in all), with the remaining fresh herbs.

Cut and bake the biscuits:

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).  

Multi-Purpose Baking Mix

This wonderful make-ahead baking mix can be used for all kinds of yummy things, such as Herbed Cheese Buttermilk Biscuits, Blueberry Scones, Shortcake Biscuits, and Fruit Cobbler. You can make up to twelve times this recipe, but store each batch in a separate bag in the fridge (for up to a week) or in the freezer (for up to six months). Frozen mix should sit at room temperature until the butter is pliable, about 5 minutes.

• 13-1/2 oz. (3 cups) all-purpose flour
• 1 Tbs. sugar
• 1 Tbs. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 6 oz. (12 Tbs.) cold unsalted butter, cut in small pieces

In a large bowl, stir the flour, sugar, baking powder, baking soda, and salt. Cut or massage the butter into the flour with a fork, a pastry cutter, or your fingers until the mixture looks like cornmeal and the biggest pieces of butter are the size of large peas. (You can also do this in a food processor; just be sure not to overmix.) Proceed with Herbed Cheese Buttermilk Biscuits, Blueberry Scones, Shortcake Biscuits, or Fruit Cobbler, or refrigerate or freeze the mixture until ready to use.

Herbed Buttermilk Biscuits

Other delicate fresh herbs (tarragon, chives, chervil) will work in this recipe in place of the dill. For a browner crust, brush the tops of the biscuits with melted butter before baking.

• 9 oz. (2 cups) unbleached all-purpose flour   
• 2 tsp. baking powder
• 3/4 tsp. table salt
• 1/2 tsp. baking soda
• 2 Tbs. chopped fresh dill or 2 tsp. dried dill
• 2 Tbs. chopped fresh flat-leaf parsley
• 3 Tbs. vegetable shortening or lard, well chilled and cut into small chunks
• 2 Tbs. unsalted butter, well chilled and cut into small chunks
• 3/4 cup plus 2 Tbs. buttermilk

Position an oven rack on the center rung and heat the oven to 450ºF. Lightly flour a small cutting board and set aside (this portable surface is easy to transfer to the refrigerator). Sift the flour, baking powder, salt, baking soda, and dried dill (if using) into a large, preferably shallow bowl. Mix in the fresh dill (if using) and the parsley. Add the shortening and butter to the dry ingredients. Combine with a pastry blender or two table knives just until a coarse meal forms. Make a well in the center and pour in the buttermilk. With your fingers (or a wooden spoon) and using just a few swift strokes, blend the dough just until combined (it will be a sticky mess; this is fine). Turn it out onto the floured cutting board. Wash, dry, and flour your hands. Gently pat out the dough and fold it back over itself about half a dozen times, just until smooth. Pat it out again, this time into a round or oval that’s an even 1/2 to 3/4 inch thick. Cover the dough lightly with plastic wrap and refrigerate for about 20 min.

Remove the cutting board with the dough-from the refrigerator. Cut the dough with a sharp biscuit cutter—avoid twisting the cutter— trying to get as many rounds as possible (the dough will toughen a bit each time you work it). Lightly pat the remaining dough scraps together, pat down evenly, and cut again. Position the biscuits at least 1/2 inch apart on a parchment-lined baking sheet. Bake, rotating the pan halfway through to ensure even cooking, until raised and golden brown (10 to 12 min. total for 3-inch biscuits; 9 to 11 min. for 2-inch biscuits).

Southern Buttermilk Biscuits

These biscuits come together in no time and are delicious with any meal of the day. Serve them for breakfast with country ham and gravy, use them to make a sandwich for lunch, or pair them with crispy fried chicken at dinner. This recipe is easily doubled.Watch the videofor a step-by-step demonstration on how to make these light, fluffy biscuits. 

• 9 oz. (2 cups) chilled all-purpose flour, preferably White Lily; more as needed
• 2 Tbs. baking powder (preferably aluminum free, such as Rumford)
• 3/4 tsp. kosher salt
• 4 oz. (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces, plus 2 Tbs., melted
• 3/4 cup buttermilk; more for brushing

Position a rack in the center of the oven and heat the oven to 375°F. Chill a food processor blade and bowl as well as a large mixing bowl. Line a cookie sheet with parchment.

Pulse the flour, baking powder, and salt in the food processor until combined. Add the cold butter and process with ten 1-second pulses; the butter should be the size of small peas. Transfer the mixture to the chilled mixing bowl. Add the buttermilk, moving your hand, with fingers apart, in circles to incorporate it into the dry ingredients. The dough is mixed when it just barely comes together.

Transfer the dough to a lightly floured work surface. Pat and roll it into a 1-inch-thick square. Using a floured 2-1/2-inch round biscuit cutter, cut out as many biscuits as you can, dipping the cutter in flour between cuts to prevent sticking and making sure to lift the cutter straight up, without twisting. Arrange the biscuits on the parchment-lined sheet so they touch. 

Gently gather the remaining dough scraps and press them into a 1-inch-thick rectangle. Cut out as many biscuits as you can and arrange them on the sheet, snug against the others. You should have 6 or 7 biscuits. 

Brush the tops of the biscuits with buttermilk and bake until golden-brown, 20 to 25 minutes. Remove from the oven and brush with the melted butter. Serve warm. 

Flaky Buttermilk Biscuits

For a few delicious variations on this recipe, check out Cheese Biscuits, Fresh Herb Biscuits, and Caramelized Onion Biscuits.

• 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
• 1 Tbs. granulated sugar
• 2-1/4 tsp. baking powder
• 3/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 4 oz. (8 Tbs.) very cold unsalted butter
• 3/4 cup very cold buttermilk

Mix the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute.

Pat and fold the dough:

Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle and repeat the tri-fold. Repeat this procedure one more time (three times in all).

Cut and bake the biscuits:

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).

Herbed Buttermilk Biscuits

Other delicate fresh herbs (tarragon, chives, chervil) will work in this recipe in place of the dill. For a browner crust, brush the tops of the biscuits with melted butter before baking.

• 9 oz. (2 cups) unbleached all-purpose flour   
• 2 tsp. baking powder
• 3/4 tsp. table salt
• 1/2 tsp. baking soda
• 2 Tbs. chopped fresh dill or 2 tsp. dried dill
• 2 Tbs. chopped fresh flat-leaf parsley
• 3 Tbs. vegetable shortening or lard, well chilled and cut into small chunks
• 2 Tbs. unsalted butter, well chilled and cut into small chunks
• 3/4 cup plus 2 Tbs. buttermilk

Position an oven rack on the center rung and heat the oven to 450ºF. Lightly flour a small cutting board and set aside (this portable surface is easy to transfer to the refrigerator). Sift the flour, baking powder, salt, baking soda, and dried dill (if using) into a large, preferably shallow bowl. Mix in the fresh dill (if using) and the parsley. Add the shortening and butter to the dry ingredients. Combine with a pastry blender or two table knives just until a coarse meal forms. Make a well in the center and pour in the buttermilk. With your fingers (or a wooden spoon) and using just a few swift strokes, blend the dough just until combined (it will be a sticky mess; this is fine). Turn it out onto the floured cutting board. Wash, dry, and flour your hands. Gently pat out the dough and fold it back over itself about half a dozen times, just until smooth. Pat it out again, this time into a round or oval that’s an even 1/2 to 3/4 inch thick. Cover the dough lightly with plastic wrap and refrigerate for about 20 min.

Remove the cutting board with the dough-from the refrigerator. Cut the dough with a sharp biscuit cutter—avoid twisting the cutter— trying to get as many rounds as possible (the dough will toughen a bit each time you work it). Lightly pat the remaining dough scraps together, pat down evenly, and cut again. Position the biscuits at least 1/2 inch apart on a parchment-lined baking sheet. Bake, rotating the pan halfway through to ensure even cooking, until raised and golden brown (10 to 12 min. total for 3-inch biscuits; 9 to 11 min. for 2-inch biscuits).

Herbed Cheese Buttermilk Biscuits

• 1 recipe Multi-Purpose Baking Mix 
• 2 tsp. chopped fresh thyme
• 3/4 cup grated cheese, such as Cheddar, Asiago, or Parmesan, or a mix
• 1 large egg
• 1-1/4 cups buttermilk; more if needed

Heat the oven to 375°F. In a bowl, combine the Baking Mix, the thyme, and 1/2 cup of the cheese. Break the egg into the buttermilk and stir briefly with a fork to combine. Make a shallow well in the dry mix and pour in the buttermilk. With as few strokes as possible, stir until the mixture is just combined. It should be loose, but if it doesn’t hold together at all, add more buttermilk 1 Tbs. at a time.

Generously flour a counter and turn the dough out onto it; it will be shaggy and very soft. Scrape any bits in the bowl onto the mound of dough. Flour your hands. Shape the mixture into a very loose rectangle with the short side nearest you. Using a bench knife, a pastry scraper, or a spatula to help lift the ragged dough, fold the bottom third over the center third, and then the top third over the center, as if folding a business letter. Pat down to shape another rectangle, turn it so the short side is nearest you, and repeat the folding. Pat down again into more of a square shape, 3/4 inch thick and about 8-1/2 inches square. With a pastry brush, brush off any excess flour. Punch out the biscuits with 2-1/2-inch round cutter. Gather the scraps, press them together lightly, and punch out more biscuits until all the dough is used. Bake on an ungreased baking sheet (or one lined with parchment) for 15 minutes. Pull out the oven rack, quickly sprinkle the biscuits with the remaining cheese, and continue baking until lightly browned on top, about 10 minutes.

Flaky Cheese Biscuits

Because of all the delicious cheese, these biscuits may spread a bit as they bake, but they're so good, it really doesn't matter how they look.

• 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
• 1 Tbs. granulated sugar
• 2-1/4 tsp. baking powder
• 3/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 4 oz. (8 Tbs.) very cold unsalted butter
• 3/4 cup very cold buttermilk
• 2 cups grated sharp Cheddar, Gruyère, Gouda, or provolone

Mix and fold the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute. 

Pat and fold the dough:

Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour and one-third of the cheese on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle. Sprinkle on another third of the cheese and repeat the tri-fold. Repeat this procedure one more time (three times in all), using the remaining cheese.

Cut and bake the biscuits:

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).

Blueberry Scones

• 1 recipe Multi-Purpose Baking Mix 
• 1 Tbs. grated lemon zest
• 1 cup fresh blueberries, rinsed, picked over, and patted dry
• 1 large egg
• 1-1/4 cups buttermilk; more for brushing
• 3 Tbs. sugar; more for sprinkling

Heat the oven to 375°F. In a bowl, combine the Baking Mix with the zest and the blueberries. Break the egg into the buttermilk and stir with a fork; add the sugar and stir briefly to combine. Make a shallow well in the dry mix and pour in the wet ingredients. With as few strokes as possible, stir until the mixture is just combined. It should be loose, but if it doesn’t hold together at all, add more buttermilk 1 Tbs. a time.

Generously flour a counter and turn the dough out onto it; it will be shaggy and very soft. Scrape any bits in the bowl onto the mound of dough. Flour your hands. Shape the mixture into a very loose rectangle with the short side nearest you. Using a bench knife, a pastry scraper, or a spatula to help lift the ragged dough, fold the bottom third over the center third, and then the top third over the center, as if you’re folding a business letter. Pat down to shape another rectangle, turn it so the short side is nearest you, and repeat the folding. Divide the dough and shape each half into a round about 3/4 inch thick. With a pastry brush, brush off the excess flour. With a sharp knife, cut the rounds into six wedges each. Brush the tops with buttermilk and sprinkle them with-sugar. Bake on an ungreased baking sheet (or one lined with parchment) until golden brown, 25 to 30 minutes.

Caramelized Onion Biscuits

• 2 large yellow onions, halved lengthwise, trimmed, and thinly sliced lengthwise
• 1 Tbs. vegetable oil
• 3 Tbs. granulated sugar
• 1 Tbs. balsamic vinegar
• 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
• 2-1/4 tsp. baking powder
• 3/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 4 oz. (8 Tbs.) very cold unsalted butter
• 3/4 cup very cold buttermilk

Cook the onions:

At least a few hours and up to a day ahead of making the biscuits, put the onions and the oil in a large skillet over medium heat and cook, stirring occasionally, until they are soft and translucent, 8 minutes. Add 2 Tbs. of the sugar and the balsamic vinegar, and continue cooking and stirring until the onions are very soft and caramelized, 10 to 15 minutes. If the onions brown too much or the bottom of the pan gets too brown before the onions are soft, add some water, about 2 Tbs. at a time. Let the onions cool at room temperature for 30 minutes, chop coarsely, transfer to a container, seal, and refrigerate until cold.

Mix the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, remaining 1 Tbs. sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

Give it a little stir. When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute. 

Pat and fold the dough:

Pat and fold the dough. Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour and one third of the caramelized onions on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle. Sprinkle on another third of the caramelized onions and repeat the tri-fold. Repeat this procedure one more time (three times in all), with the remaining caramelized onions.

Cut and bake the biscuits.

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).

‘Cat-Head’ Biscuits

I love these buttery biscuits (named for their relatively large size). They're perfect for serving with Slow-Baked City Ham.

• 15-3/4 oz. (3-1/2 cups) soft southern wheat flour, such as White Lily, or half (by weight) cake flour and half all-purpose flour; more as needed
• 1 Tbs. baking powder
• 5 oz. (10 Tbs.) unsalted butter, cubed and chilled
• 1-1/4 to 1-1/2 cups buttermilk, at room temperature

Heat the oven to 450ºF. If you're measuring the flour by volume, do so by spooning it into a measuring cup and leveling it off. Put the flour into a large metal mixing bowl, add the baking powder and salt, and mix well with a whisk. Cut in the butter with two knives or a pastry blender until it's uniformly mixed in and there are no large lumps. Add 1-1/4 cups of the buttermilk, stirring with a rubber spatula until the mixture is just blended and leaves the sides of the bowl. Don't overmix. Add more buttermilk or flour only if necessary.

Dump the contents out onto a lightly floured surface. Place the fingers of both hands down inside the flour bag to coat them. Using only your fingers, lightly pat the dough together. With a floured rolling pin, lightly even out the dough to 3/4 inch thick. Using a floured metal 2-1/2-inch biscuit cutter -- not an overturned glass, which will seal the edges so they can't rise -- quickly punch out the biscuits. Don't twist the cutter in the dough (which also seals the edges). Avoid touching the dough with your hands. Gather any scraps, roll, and cut out more biscuits. These won't rise as high, but they'll still be quite good.

Flour your fingertips before patting out the dough. Finish with a rolling pin, using a light touch.

Punch (don't twist) your biscuits. Use a metal cutter, not an overturned glass.

Set the biscuits, close but not touching, on an ungreased baking sheet and bake until they're lightly browned on top, 15 to 18 min. Serve at once with the ham.

Fresh Herb Biscuits

Strong herbs like rosemary, oregano, sage, and thyme can easily overpower the biscuits; use these in moderation.

• 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
• 1 Tbs. granulated sugar
• 2-1/4 tsp. baking powder
• 3/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 4 oz. (8 Tbs.) very cold unsalted butter 
• 3/4 cup very cold buttermilk
• 3/4 cup minced fresh tender herbs such as basil, parsley, dill, chervil, cilantro, or a combination

Mix the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute. 

Pat and fold the dough:

Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour and one-third of the fresh herbs on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle. Aprinkle on another one-third of the herbs and repeat the tri-fold. Repeat this procedure one more time (three times in all), with the remaining fresh herbs.

Cut and bake the biscuits:

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).  

Cheddar & Chive Buttermilk Biscuits

Served warm, these cheesy biscuits are a perfect companion to a bowl of soup on a chilly night. Parmesan or Swiss may be substituted for the Cheddar and scallion for the chives.

• 9 oz. (2 cups) unbleached all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. table salt
• 1/4 lb. (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
• 1/4 cup thinly sliced fresh chives
• 3 oz. extra-sharp Cheddar, grated to yield 3/4 cup
• 2/3 cup buttermilk

Position a rack in the middle of the oven and heat the oven to 375°F. Line a baking sheet with parchment.

In a large bowl, whisk the flour, baking powder, baking soda, and salt until well blended. With a pastry blender or two table knives, cut the butter into the flour mixture until its texture is fine and looks a little like cornmeal, with some butter chunks the size of peas. Stir in the chives and grated cheese. Add the buttermilk and stir with a wooden spoon until the dough is wet, sticky, and shaggy; small areas of dry ingredients are fine. Turn the dough out on to an unfloured board and knead about 12 times until the dough comes together and is smooth. Lightly flour the board and pat the dough into a 1-inch-thick square. Use a sharp knife to trim the edges of the square; this helps the biscuits rise. Cut the square into nine smaller squares. Transfer the biscuits to the lined baking sheet. Bake until firm and lightly golden brown on top and golden brown on bottom, 18 to 23 min.

Double Ginger Scones

• 9 oz. (2 cups) all-purpose flour
• 1/3 cup granulated sugar
• 1 Tbs. baking powder
• 1/2 tsp. table salt
• 1/2 tsp. ground ginger
• 4 oz. (3/4 cup) medium-finely chopped crystallized ginger
• 3 oz. (6 Tbs.) cold unsalted butter, cut into cubes
• 3/4 cup heavy cream
• 2 large egg yolks, lightly beaten

For finishing:

• 1 large egg lightly beaten with 1 Tbs. milk for glazing
• 1 to 1-1/2 tsp. granulated sugar

Position an oven rack in the lower third of the oven and heat the oven to 400°F. Line a heavy baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground ginger. Add the crystallized ginger, tossing until the pieces are evenly distributed and coated with flour. Cut in the butter with a pastry blender or two table knives until the largest pieces of butter are about the size of peas.

In a small bowl, stir the cream and egg yolks just to blend. Add this all at once to the flour mixture. Stir with a fork to begin combining the wet and dry ingredients and then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and it can be gathered into a moist, shaggy ball. Don’t overknead: This dough is sticky but benefits from minimal handling. Set the rough ball in the center of the prepared baking sheet and pat it gently into a round about 1 inch thick and 7 inches in diameter. Don’t be tempted to make the round any flatter.

With a sharp knife or a pastry scraper, cut the round into eight wedges; separate the wedges. Brush the scones with the egg-milk glaze (you won’t need to use all of it) and sprinkle with the sugar. Bake until the scones are deep golden a toothpick inserted into the center of the wedge comes out clean, 18 to 22 minutes.  Slide the parchment onto a rack and let the scones cool for 10 to 15 mintues before serving. 

Flaky Cheese Biscuits

Because of all the delicious cheese, these biscuits may spread a bit as they bake, but they're so good, it really doesn't matter how they look.

• 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
• 1 Tbs. granulated sugar
• 2-1/4 tsp. baking powder
• 3/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 4 oz. (8 Tbs.) very cold unsalted butter
• 3/4 cup very cold buttermilk
• 2 cups grated sharp Cheddar, Gruyère, Gouda, or provolone

Mix and fold the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute. 

Pat and fold the dough:

Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour and one-third of the cheese on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle. Sprinkle on another third of the cheese and repeat the tri-fold. Repeat this procedure one more time (three times in all), using the remaining cheese.

Cut and bake the biscuits:

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).

Multi-Purpose Baking Mix

This wonderful make-ahead baking mix can be used for all kinds of yummy things, such as Herbed Cheese Buttermilk Biscuits, Blueberry Scones, Shortcake Biscuits, and Fruit Cobbler. You can make up to twelve times this recipe, but store each batch in a separate bag in the fridge (for up to a week) or in the freezer (for up to six months). Frozen mix should sit at room temperature until the butter is pliable, about 5 minutes.

• 13-1/2 oz. (3 cups) all-purpose flour
• 1 Tbs. sugar
• 1 Tbs. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 6 oz. (12 Tbs.) cold unsalted butter, cut in small pieces

In a large bowl, stir the flour, sugar, baking powder, baking soda, and salt. Cut or massage the butter into the flour with a fork, a pastry cutter, or your fingers until the mixture looks like cornmeal and the biggest pieces of butter are the size of large peas. (You can also do this in a food processor; just be sure not to overmix.) Proceed with Herbed Cheese Buttermilk Biscuits, Blueberry Scones, Shortcake Biscuits, or Fruit Cobbler, or refrigerate or freeze the mixture until ready to use.

Flaky Buttermilk Biscuits

For a few delicious variations on this recipe, check out Cheese Biscuits, Fresh Herb Biscuits, and Caramelized Onion Biscuits.

• 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
• 1 Tbs. granulated sugar
• 2-1/4 tsp. baking powder
• 3/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 4 oz. (8 Tbs.) very cold unsalted butter
• 3/4 cup very cold buttermilk

Mix the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute.

Pat and fold the dough:

Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle and repeat the tri-fold. Repeat this procedure one more time (three times in all).

Cut and bake the biscuits:

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).