Easy Homemade Biscuits
User Reviews
5
Easy Homemade Biscuits
Description
This biscuit recipe combines all-purpose flour, cornstarch, baking powder, baking soda, salt, and sugar to create a well-leavened dry base. Very cold butter is cut into the flour mixture until coarse crumbs form. Buttermilk is then added gradually, forming a moist dough that is gently shaped into a rectangle and cut into pieces. Layering the dough pieces before pressing slightly encourages flakiness.
Once baked at a high temperature, the biscuits develop a golden crust while remaining soft inside. They can be enjoyed fresh or reheated with care to maintain texture.
The notes provide guidelines on storing biscuits at room temperature, refrigeration, or freezing for longer shelf life. Reheating methods include warming in the oven or microwave, with advice on freezing unbaked biscuit dough pieces to bake fresh biscuits anytime.
Ingredients
- 750 g all-purpose flour 6 cups, spooned and leveled
- 70 g cornstarch ½ cup, or purpose flour
- 3 Tablespoons baking powder
- 1 teaspoon baking soda
- 3 teaspoons kosher salt adjust to taste
- 2-½ tablespoons granulated sugar
- 4 unsalted butter very cold, and cut into ½ inch chunks, sticks (units not specified
- 2-½ cups buttermilk plus 2 tablespoons for brushing, very cold
Instructions
- Preheat the oven to 425°. In a large stainless steel mixing bowl, combine flour, cornstarch, baking powder, baking soda, salt, and sugar. Cut the chilled butter into the flour with a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Drizzle buttermilk over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork!
- Transfer the dough out onto a lightly floured surface, dust the top of the dough with a bit more flour and bring it together gently into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into four pieces.
- Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking. Trim a thin border around the sides of the dough to create clean edges if desired.
- Roll dough into a ¾" thick rectangle. Dust the blade of a sharp knife with flour and cut the dough into twenty-four squares. Transfer the squares to (2) 13'' x 18 '' prepared baking sheet that has been dusted with flour; keep one batch in the freezer while baking the first batch to prevent the butter from melting.
- Bake for about 15 to 20 minutes or until the biscuits are lightly golden on top and golden brown on the bottom. Remove the homemade Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!
Notes
- Store cooled biscuits in an airtight container at room temperature for up to 2 days.
- For extended storage, refrigerate up to 1 week or freeze for up to 3 months.
- To reheat, warm biscuits in a preheated 350°F oven for 5–10 minutes or microwave wrapped in a damp paper towel for 20–30 seconds per biscuit.
- To make ahead, freeze the cut biscuit dough pieces on a baking sheet before transferring to a bag; bake from frozen allowing extra time until golden.
User Reviews
Overall Rating
5
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