There are two kinds of biscuits in the world. The soft, fluffy good-with-jam biscuits. Then there are the rustic, crackly biscuits which are good with gravy and are a bit more hearty. These Salt & Sugar Biscuits are solidly in the second camp!
I like my biscuits to have good texture to them and these have amazing texture. Not only do they have a great crust covering the layers of flakey dough, but the coarse sugar and salt on top add even more flavor and crunch.
The biscuit dough isn’t hard to pull together and is a great entry-level baking project so dive in and try these biscuits out!
How to Make Buttermilk Biscuit Dough
I start these biscuits by stirring together all the dry ingredients in a bowl. I like to stir in some of the coarse turbinado sugar into the dry ingredients which gives some nice crunch to the biscuits.
Cube up the butter and mix it into the dry ingredients. It should be in small pea-sized chunks. Then you can stir in the buttermilk (or whole milk in a pinch).
Try not to overwork the dough too much. The more you work it, the more you will lose that rustic texture.
Shaping and Baking the Biscuits
After the dough is mixed, scoop it out onto a floured surface and fold it over a few times to make some layers. Then shape it into a rectangle and you’re ready to go.
You could cut these sugar biscuits into circles, but I just use a serrated knife to make rectangle biscuits. Easier and less dough waste!
Bake these biscuits at 375˚ F. for about 25 minutes until they are golden brown and have a nice crispy exterior.
When they come out of the oven, let them cool slightly, but then rub each biscuit with some extra butter. This will help the toppings stick.
Speaking of toppings, I like to sprinkle on flakey sea salt and some extra coarse sugar!
These biscuits go well with sweet or savory dishes. They would make amazing biscuits and gravy biscuits, but are also great with just butter and honey!
These are a really easy entry-level baking project so try them out if you’ve ever wanted to try to make your own biscuits!
Salt and Sugar Biscuits
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ cup unsalted butter
- 1 ½ cups buttermilk
- 2 tablespoons coarse sugar
- Butter, for topping
- Flakey sea salt, for topping
- Coarse sugar, for topping
- Preheat oven to 375˚ F. In a medium bowl, stir together flour with baking powder, baking soda, salt, and coarse sugar.
- Chop up butter and work it into the dry ingredients until it’s in pea-sized pieces. Add buttermilk (or whole milk in a pinch) and stir together until the mixture just comes together.
- Scoop the dough out onto a floured surface and roll it out until it’s about ½-inch thick. Fold the dough over a few times and re-roll it to create nice layers in the dough.
- When you are ready to cut the biscuits, shape the dough into an even shape about ½-inch thick. I just cut my biscuits into squares or rectangles but you could cut them into circles for a more traditional shape.
- Transfer cut biscuits onto a baking sheet lined with parchment paper. Bake for 25-30 minutes at 375˚ F.
- When biscuits come out of the oven, let them cool for a few minutes. Then rub each biscuit with butter and sprinkle with coarse sugar and flakey salt.
- Store leftover biscuits in an airtight container on the counter for up to 3 days.