Description
Delight in these soft and tender Ted Lasso-style biscuits, featuring a perfect balance of flaky texture and subtle sweetness with optional raisins for added depth. These classic bake-at-home biscuits are easy to prepare and offer a comforting homemade touch ideal for breakfast or snack times.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup raisins or currants (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the flour mixture and use a pastry cutter or your fingers to cut the butter in until the mixture resembles coarse crumbs. This helps create that flaky biscuit texture.
- Combine Wet Ingredients: In a separate bowl, mix together the buttermilk and vanilla extract thoroughly.
- Add Wet to Dry: Gradually pour the buttermilk mixture into the dry ingredients while stirring gently, just until everything is combined. Avoid overmixing to keep the biscuits tender. If desired, fold in the raisins or currants at this point.
- Shape Dough: Turn the dough onto a lightly floured surface and knead it gently a few times to bring it together. Pat the dough into a 1-inch thick circle to prepare for cutting.
- Cut Biscuits: Using a biscuit cutter, cut out biscuits from the dough circle. Place each biscuit onto the prepared baking sheet, spacing them slightly apart.
- Brush Topping: Lightly brush the tops of the biscuits with buttermilk or melted butter to achieve a golden and shiny finish once baked.
- Bake Biscuits: Bake the biscuits in the preheated oven for 12-15 minutes or until they turn golden brown on top and edges. Remove from oven and let cool on a wire rack before serving.
Notes
- For best texture, keep the butter cold until cutting it into the flour.
- Do not overmix the dough to ensure light and flaky biscuits.
- Optional raisins or currants add a sweet bite but can be omitted for a classic biscuit.
- Serve warm with butter, honey, or your favorite jam for a delicious treat.
- Store leftovers in an airtight container and reheat gently to maintain softness.
