Biscuit Recipe

Homemade Biscuits

This recipe can be doubled to make 12 biscuits.

Prep: 15min

Total: 27min

Yield: 6

Serving Size: 1 biscuit

Nutrition Facts: servingSize 1 biscuit, calories 280 kcal, Carbohydrate 36 g, Protein 5 g, Fat 13 g, Saturated Fat 8 g, Cholesterol 33 mg, Sodium 405 mg, Fiber 1 g, Sugar 4 g

Ingredients:

• 2 cups all-purpose flour ((250g))
• 1 Tablespoon baking powder
• 1 Tablespoon granulated sugar
• 1 teaspoon salt
• 6 Tablespoons unsalted butter (very cold (85g), unsalted European butter is ideal, but not required)
• ¾ cup whole milk¹ ((177ml) buttermilk or 2% milk will also work)

Instruction:

1. For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It’s ideal that the butter is very cold for light, flaky, buttery biscuits.
2. Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
3. Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
4. Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
5. Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
6. Add milk, use a wooden spoon or spatula to stir until combined (don’t over-work the dough).
7. Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
8. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
9. Use your hands (do not use a rolling pin) to flatten the dough to 1″ thick and lightly dust a 2 ¾” round biscuit cutter with flour.
10. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
11. Repeat until you have gotten as many biscuits as possible and place less than ½” apart on baking sheet.
12. Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
13. Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
14. If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

Perfect Homemade Biscuits

These easy, homemade biscuits are soft, fluffy, made completely from scratch and can be on your table in about 15 minutes! A weekend staple in our house!

Prep: 5min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: calories 246 kcal, Carbohydrate 28 g, Protein 4 g, Fat 12 g, Saturated Fat 7 g, Cholesterol 46 mg, Sodium 214 mg, Sugar 4 g, servingSize 1 serving

Ingredients:

• 3 cups all-purpose flour
• 3 tbsp sugar
• 1/2 tsp salt
• 4 tsp baking powder
• 1/2 tsp cream of tartar
• 3/4 cup COLD butter
• 1 egg
• 1 cup whole milk

Instruction:

1. Preheat oven to 450 degrees.
2. The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
3. Combine the dry ingredients in a large bowl.
4. Use a pastry cutter to cut cold butter into flour mixture. Don’t go too crazy here – you want to see small, pea-sized pieces of butter throughout the dough.
5. Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don’t keep working it. You should be able to see the butter pieces in the dough.
6. Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won’t stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
7. Pat the dough out to 3/4 – 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
8. Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
9. For extra yumminess, brush the tops of the biscuits with melted butter…

How to Make Flaky Biscuits

FAQ

What are the 4 types of biscuits?

• Rolled Biscuits. Rolled biscuits are one of the most popular baking-powder leavened quick breads. …
• Drop Biscuits. Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. …
• Scones. …
• Shortcakes.

What is the secret to great biscuits?

1. Use Cold Butter for Biscuits. For flaky layers, use cold butter. …
2. Measure Ingredients Accurately. …
3. Use Fresh Baking Powder. …
4. Buttermilk and Biscuits. …
5. Rolling or Patting Biscuit Dough. …
6. Do not Overwork Biscuit Dough. …
7. Do not Twist the Biscuit Cutter. …
8. Best Baking Sheet.

What are the ingredients in biscuits?

• Flour. All-purpose flour holds the ingredients together. …
• Baking Powder. Baking powder, not yeast, is used as a leavener in this easy biscuit recipe. …
• Salt. …
• Shortening. …
• Milk. …
• More inspiration: 10 Ways to Dress Up Your Homemade Biscuits.

Are biscuits better with butter or shortening?