Quick Biscuit-Style Rolls

Steps

1. 1

   Mix dry ingredients

   • In a large mixing bowl, whisk together 2½ cups (310 g) all-purpose flour, 1 tablespoon (15 g) baking powder, and ¾ teaspoon (4 g) salt until evenly distributed.

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   Ready when: No lumps visible in the mixture

   Tip: Sift if your flour is lumpy, but whisking works fine for most all-purpose flours

2. 2

   Cut in cold butter

   • Add 6 tablespoons (85 g) cold unsalted butter cut into ½-inch cubes to the flour mixture.
   • Using a pastry cutter, two knives, or your fingertips, quickly work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible.
   • This should take 3–4 minutes.

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   Ready when: Texture like coarse breadcrumbs with visible pea-sized butter pieces

   Tip: Keep the butter cold—if the mixture gets warm and the butter melts, the biscuits will be dense, not flaky

3. 3

   Add buttermilk and mix

   • Pour 1 cup (240 ml) room-temperature buttermilk into the flour mixture.
   • Using a fork, gently stir and fold the dough together until just combined.
   • Do not overmix; the dough should be shaggy but hold together.
   • It will be slightly wetter than pie dough.

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   Ready when: Wet shaggy dough with no visible dry flour

   Tip: Overmixing develops gluten and makes tough rolls; stop as soon as the flour is incorporated

4. 4

   Shape rolls

   • Turn the dough out onto a lightly floured work surface.
   • Pat it gently into a rectangle about ½ inch (1.25 cm) thick without kneading.
   • Using a 2-inch (5 cm) biscuit cutter or the rim of a glass dipped in flour, cut out 12 rounds, pushing straight down without twisting.
   • Place them on a 9×13-inch (23×33 cm) baking sheet with edges just touching but not pressed together.

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   Ready when: 12 evenly sized rounds arranged on the baking sheet

   Tip: Twisting the cutter seals the edges and prevents full rise; cut straight down for fluffy rolls

5. 5

   Preheat and restOven 425°F / 220°C

   • If you haven't already, preheat your oven to 425°F (220°C).
   • Let the shaped rolls rest on the baking sheet at room temperature for 10 minutes while the oven heats.

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   Ready when: Oven reaches 425°F (220°C); rolls look slightly puffed

   Tip: This short rest helps the rolls rise more evenly during baking

6. 6

   Bake rollsOven 425°F / 220°C

   • Bake the rolls in the preheated 425°F (220°C) oven for 14–16 minutes, until the tops and sides are deep golden brown.
   • The rolls should sound hollow when tapped on the bottom.

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   Ready when: Deep golden-brown tops and sides; hollow-sounding when tapped

   Tip: If they brown too quickly before the centers are done, tent loosely with foil for the last few minutes

7. 7

   Cool and serve

   • Remove the rolls from the oven and let them cool on the baking sheet for 2–3 minutes to set, then transfer to a wire rack or serve warm.
   • They are best eaten within a few hours of baking.

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   Ready when: Rolls are warm and set but still tender when handled

   Tip: Serve with butter, jam, or alongside savory dishes while they're still warm for the best texture