Instructions
Step 1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Step 3. Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingertips until coarse crumbs form.
Step 4. Pour in the cold buttermilk and vanilla extract, if using, and gently stir until a shaggy dough forms.
Step 5. Fold in the berries if making berry-filled biscuits, being careful not to crush them.
Step 6. Turn the dough onto a lightly floured surface and gently knead 4 to 5 times.
Step 7. Pat the dough into a 1-inch-thick rectangle and fold it over itself three times to create flaky layers.
Step 8. Roll or pat the dough to about 1 inch thick.
Step 9. Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet with sides touching for softer biscuits.
Step 10. Whisk together the egg and water to make an egg wash.
Step 11. Brush the tops of the biscuits lightly with the egg wash.
Step 12. Bake for 15 to 18 minutes or until the tops are golden brown.
Step 13. Remove from the oven and let cool for 5 minutes before serving.
Step 14. Serve warm with butter, jam, honey, or your favorite spread.
Storage and Reheating Tips
Store biscuits in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days if they contain fresh berries.
Freeze cooled biscuits in a freezer-safe bag for up to 3 months.
To reheat, warm in a 350°F (175°C) oven for 5–7 minutes or microwave for 15–20 seconds.
For the freshest texture, enjoy biscuits the day they are baked.
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