Easy Homemade Biscuits

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policyHomemade Biscuits Buttery, voiced, and made wholly from incision, this easy homemade biscuit recipe deserves a permanent plaza in your recipe repertory. This recipe is made with all butter, no shortening !

With just 6 ingredients that I bet you already have on hand, these homemade biscuits are so simple to make and I ’ ve admit plenty of tips ( and a video ! ) to make certain you end up with perfect biscuits every single time .
Freshly baked homemade biscuits
Two reasons I ’ thousand extremely excited to share this homemade cookie recipe with you today :
One : because homemade biscuits are delightful ( obviously ) and they ’ re thus easy to make. sol many people buy the canned version without realizing that they already have all of the ingredients to make them from cancel in their pantry .
The taste of a pre-made biscuit doesn ’ thyroxine hold a candle to a homemade cookie. not. even. close up. Preservatives and artificial flavors, you aren ’ metric ton welcome here .
Two : because always since I started working on this biscuit recipe a few weeks ago, “ Mind Your own Biscuits ” by Kacey Musgraves has been stuck in my head and I ’ ve been singing it false relentlessly .
Don ’ deoxythymidine monophosphate get me amiss, I love Kacey Musgraves and her music, but every time I start singing my dog starts actually crying. It ’ mho deplorable and hilarious, and if I wasn ’ t so embarrassed by my severe spill the beans voice I would have shared a video recording of it by immediately. Hopefully, by publishing this recipe I ’ ll release myself from the endless refrain and the animal misuse will last stop .
But let ’ s talk more about the first reason .
Brushing melted butter on a freshly baked homemade biscuit
Homemade biscuits call for just six ingredients : general-purpose flour, baking powder, sugar, salt, butter, and milk. And then more butter once they ’ re finished bake because of course we need more butter .
I mentioned that these biscuits are comfortable so do not be alarmed  by all the tips that I have for you below. These biscuits are easy, but proficiency matters and I want to arm you with all the information that you need so that you can make these easily and have them come out absolutely the very first gear time .
The tips are elementary but important, and while some more season bakers already know them, I want to give everyone an flush playing field .
Homemade Biscuit Dough

Tips for Making Homemade Biscuits

  • The butter and milk for this recipe need to be as cold as possible for fluffy and soft biscuits. I freeze my butter before using it and recommend keeping the milk in the refrigerator right up until it’s time to add it to the dry ingredients.
  • Don’t overwork the dough! Keep in mind that you want your butter to stay as cold as possible when making these biscuits, and the more you have your hands on the dough the softer the butter will become. Definitely don’t use an electric mixer for this recipe.
  • We’re going to do a little bit of laminating. This means folding the dough over itself multiple times (5-6 times here) to encourage flaky layers in our biscuits. You can watch the video below to see exactly how this is done.
  • Don’t use a rolling pin, use your hands to gently work the dough into a flat rectangle before cutting out your biscuits.
  • Don’t be afraid to add flour to the dough if it’s too sticky while you are handling it (and make sure to work on a lightly floured surface).

Visual clue:  If you look at the pre-baked cookie below, you ’ ll see that you can actually see the butter pieces in the dough. This is what you want, the ingredients won ’ metric ton be well-combined like with a cookie boodle and seeing bits of butter means you ’ ve actually done everything right here. hurrah !
Buttery biscuit dough cut into 2 ¾" rounds

A Few Notes on Butter in Homemade Biscuits

The butter is possibly the most authoritative character of this recipe, and the way you handle it can make or break your homemade biscuits .
While you can surely use a pastry stonecutter to cut your butter into the dry ingredients, I recommend freezing your butter for about 30 minutes before beginning. then, use a box grater to grate the butter before combining this in with your dry ingredients .
I use this proficiency in my scone recipes and highly recommend it with these biscuits, besides. not only is it much easier than using a pastry cutter, but it does a great job of finely shredding and distributing the butter throughout the mix without overworking the butter ( remember, you want to manage the butter american samoa small as potential so that it ’ s deoxyadenosine monophosphate cold as possible when going into the oven ) .
alternatively you could besides use a food processor ( like I do with my proto-indo european crust recipe ), but it ’ s merely therefore easy to grate in the butter that I constantly use this method acting alternatively .
And yes, I do recommend using unsalted butter in this recipe and then adding salt. If you want to know more about why I write my recipes this room, you can read all about it ( and an easy substitution if you merely have salted butter on hand ) in this post that I wrote about salted volt unsalted butter .
A buttery soft homemade biscuit in a basket
I know I ’ ve mentioned to you guys a few times that I ’ ve been working on a broil contest/challenge/I ’ m in truth not sure what to call it, but I ’ thousand planning a post where I encourage all of you to bake along with me. The finish is to get people baking recipes they may have not tried before, and I ’ megabyte encouraging everyone to partake their results for a chance to win a small pry .
well, today ’ second homemade cookie recipe is basically the base for the bake challenge that I ’ ll be sharing in precisely one week, so take this as a tip that making today ’ sulfur recipe is a capital way to get a startle startle for the challenge !
To make certain you ’ re among the first to be notified of all newfangled recipes and bake challenges, make surely you ’ re subscribed to my electronic mail list. It ’ south free, and you get a exempt e-book of 8 of my favorite cookie recipes .

enjoy !

How to Make Homemade Biscuits

I know I talked a lot in this video, but I actually feel that the tips are so authoritative, and will help ensure your biscuits come out perfectly !
flaky biscuit on white cloth

Homemade Biscuits

This recipe can be doubled to make 12 biscuits.

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Prep Time:

15

minutes

Cook Time:

12

minutes

Total Time:

27

minutes

Servings:

6

biscuits

Calories:

280

kcal

author :Sam Merritt

Ingredients

  • 2 cups all-purpose flour ( 250g )

  • 1 tablespoon baking powderize

  • 1 tablespoon granulated boodle

  • 1 teaspoon salt

  • 6 Tablespoons unsalted butter very cold ( 85g ), unsalted european butter is ideal, but not necessitate

  • ¾ cup whole milk¹ ( 177ml ) buttermilk or 2 % milk will besides work

Recommended Equipment

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Instructions

  • 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.

  • Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.

  • Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.

  • 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.

  • Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.

  • Add milk, use a wooden spoon or spatula to stir until combined (don’t over-work the dough).

  • 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. 

  • 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.

  • 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. 

  • Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.

  • Repeat until you have gotten as many biscuits as possible and place less than ½” apart on baking sheet. 

  • 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.

  • Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.

  • If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

Notes

¹I use whole milk, but others have used buttermilk and 2% milk with success!

Nutrition

Serving:

1

biscuit

|

Calories:

280

kcal

|

Carbohydrates:

36

g

|

Protein:

5

g

|

Fat:

13

g

|

Saturated Fat:

8

g

|

Cholesterol:

33

mg

|

Sodium:

405

mg

|

Potassium:

287

mg

|

Fiber:

1

g

|

Sugar:

4

g

|

Vitamin A:

399

IU

|

Calcium:

131

mg

|

Iron:

2

mg

nutritional information is based on third-party calculations and should be considered an estimate only. actual nutritional subject will vary based upon brands used, measuring methods, cooking method, helping sizes, and more .
Tried this recipe ? Show me on Instagram ! Mention @ SugarSpun_Sam or tag # sugarspunrun

Penny likes to supervise the photography summons. fortunately, this setup got her vote of blessing .
Penny dog supervising the biscuit shoot
A tray full of warm homemade biscuits

beginning : https://epicentreconcerts.org
Category : How To

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