Easy 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.

Easy Biscuits

Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there’s no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen

Prep: 15min

Total: 25min

Yield: 15 biscuits.

Nutrition Facts: calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup cold butter, cubed
• 2/3 cup 2% milk

Instruction:

Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

Biscuit Recipe

The BEST biscuit recipe! These homemade biscuits are fluffy and tender with lots of flaky layers. They’re perfect for slathering with butter and honey.

Prep: 15min

Total: 30min

Yield: 12

Serving Size: 1 biscuit

Nutrition Facts: servingSize 1 biscuit, calories 179 kcal, Carbohydrate 22 g, Protein 3 g, Fat 9 g, Saturated Fat 5 g, Cholesterol 22 mg, Sodium 108 mg, Fiber 1 g, Sugar 2 g

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons granulated sugar
• ½ teaspoon salt
• ½ cup unsalted butter
• 1 cup milk (or buttermilk)
• milk, buttermilk or cream (for brushing on biscuit tops)

Instruction:

1. Place butter in the freezer for at least 20 minutes.
2. Preheat oven to 425° F with a rack in the upper third of the oven. Line a baking sheet with parchment paper.
3. In a large bowl, combine the flour, baking powder, sugar and salt. Whisk together until well combined.
4. Grate the frozen butter using a box grater. Add the butter to the bowl and mix it into the dry ingredients using your hands or a fork.
5. Pour the 1 cup milk or buttermilk into the bowl and use a fork to stir until the dough comes together. It is ok if there are a few bits of flour not yet incorporated, but if the dough seems very dry and is not coming together add 1 to 2 tablespoons more milk or buttermilk.
6. Turn the dough out onto a lightly floured work surface. Pat the dough into a 1½-inch thick rectangle. Fold the dough in half on top of itself and pat it down into another 1½-inch thick rectangle. Repeat the folding process 4 to 6 times. Then press the dough down into a 1-inch thick rectangle.
7. Use a biscuit cutter (mine measures 2 ¼-inches) to cut out the biscuits, pressing it straight down into the dough without twisting. Once you’ve cut out as many biscuits as you can, gather the scraps and pat the dough out to 1-inch thickness a second and third time to finish cutting out all of the biscuits. Place them on the prepared baking sheet.
8. Brush the biscuit tops with milk, buttermilk or cream. Bake for 13 to 16 minutes, until the tops are lightly golden brown.

How to Make the Absolute Easiest Ever Biscuits

FAQ

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 makes a biscuit light and fluffy?

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.

Is butter or crisco better in biscuits?