Sweet or Savory Buttermilk Biscuits

Set up your prep zone: 

Lightly dampen your countertop with a wet towel or spray bottle. Tear off a sheet of Reynolds Kitchens^® Countertop Prep Paper to your desired size, then place it shiny side down on the countertop. Smooth it flat so it grips the surface securely. Preheat the oven to 425°F and line a baking sheet with Reynolds Kitchens^® Parchment Paper.

Mix dry ingredients: 

In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.

Cut in the butter: 

Add the cold butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces.

Add buttermilk: 

Make a well in the center of the flour and pour in 1 cup of buttermilk. Gently mix just until a shaggy dough forms. Add more buttermilk if needed, the dough should hold together when pressed but not feel sticky.

Fold for layering: 

Turn the dough onto a well-floured sheet of Reynolds Kitchens^® Countertop Prep Paper. Pat or roll it into a 1-inch-thick rectangle, then fold it into thirds like a letter. Pat or roll it out once more to about 1 inch thick. The paper creates a clean, nonstick work surface and makes cleanup quick.

Cut into biscuits: 

Using a drinking glass, cut into rounds and transfer to the prepared baking sheet. Arrange the biscuits so they're touching for softer sides or spaced apart for crispier edges.

Do not cut dough with a knife directly on the paper. Place dough on cutting board first.

Bake: 

Brush the tops with milk or cream and bake for 15–18 minutes, until puffed and golden brown.

Add toppings: 

Arrange the warm biscuits on a fresh sheet of Reynolds Kitchens^® Countertop Prep Paper and let everyone build their favorite version. 

Fried chicken, pickles, and hot honey: Split warm biscuits. Layer a piece of crispy fried chicken on the bottom half, add sliced pickles, and drizzle generously with hot honey. Close with the top half and serve immediately. 

Jam & butter: Split biscuits while still warm. Spread with softened salted butter and a generous spoonful of jam. Serve immediately so the butter melts into the crumb. 

Strawberries & cream: Toss sliced strawberries with sugar and let sit 10–15 minutes until juicy. Whip cream with powdered sugar and vanilla to soft peaks. Split biscuits and layer with strawberries and whipped cream, finishing with the top half.