Biscuits from Scratch (Biscuits without Buttermilk)
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4.6
30 reviews
Excellent
Biscuits from Scratch (Biscuits without Buttermilk)
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Discover the perfect recipe for homemade biscuits without buttermilk. Our easy-to-follow instructions will help you create tender, flaky biscuits with simple pantry ingredients. Enjoy golden-brown biscuits that are a delight for any meal!
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Ingredients
Biscuits:
- ¾ cup unsalted butter , cold & grated
- 3 cups all-purpose flour , plus more of kneading
- 2 tablespoon granulated sugar
- ½ teaspoon fine sea salt
- 4 teaspoons baking powder
- ½ teaspoon cream of tartar
- 1 egg
- 1 cup whole milk
Topping:
- 2 tablespoons unsalted butter , melted
- Maldon sea salt flakes , optional
Instructions
- Place the grated butter in the freezer for a minimum of 10 minutes while you prepare the rest of the ingredients.
- Preheat the oven to 425F. Line a large baking sheet with parchment paper. Set aside.
- In a large mixing bowl, sift or whisk together the flour, sugar, salt, baking powder and cream of tartar.
- Remove the cold grated butter from the freezer (after 10 minutes of chilling) and cut it into dry ingredients using two forks or a pastry cutter. There will still be small pieces of butter in the dough.
- Add the egg and milk and mix until just combined. The dough will be a bit sticky at this point. When the dough starts to pull any remaining flour into itself and pull slightly away from the sides of the bowl, it's ready to form and knead.
- On a floured surface, knead (laminating) the dough by forming into a ball, turning it ¼ turn, then folding the top half of it onto itself on the bottom, and pressing the entire dough with the palm of your hand. Repeat this process about 4 to 5 more times, until your dough is combined and smooth. Do not over knead this dough; the butter should still feel cold/cool once it comes together. The heat of your hands will start to warm up the butter which will affect how the biscuits bake.
- Using a floured rolling pin, press the dough flat to about ¾” to ½“ thick then cut with a 3” round cookie or biscuit cutter. Press it straight down, turn quickly to cut the dough and move on. Cut as many biscuits as you can then quickly rework the dough to get more biscuits. You should get at least 1 dozen pieces. Reform and roll the dough to get more.
- Place the cut biscuits on a parchment lined baking sheet.
- Bake for 10 – 12 minutes until golden brown.
- Brush with the melted butter for topping, and sprinkle with flakey seas salt if desired, and serve warm or at room temperature. Can also be served with your favorite jams and jellies, or a delicious and creamy sausage gravy.
Equipments used:
Notes
- If you want higher, doughier biscuits, place them in high-sided pan close together so they are forced to expand up and not out.
Nutrition Information
Show Details
Calories
194kcal
(10%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
39mg
(13%)
Sodium
85mg
(4%)
Potassium
171mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
349IU
(7%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16biscuits
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 39mg | 13% |
| Sodium | 85mg | 4% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 349IU | 7% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
30 reviews
Excellent
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