Easy Homemade Biscuits
User Reviews
5
Easy Homemade Biscuits
Description
Easy Homemade Biscuits use simple pantry ingredients like all-purpose flour, cold butter cut into pea-sized pieces, and half and half to form a layered dough. After mixing the dry ingredients and cutting in the butter, the dough is folded in thirds multiple times before being cut into rounds. This folding technique helps create the characteristic biscuit layers and a tender crumb. Baking at a high temperature around 450°F quickly forms a golden crust while keeping the inside soft. Brushing biscuits with melted butter just after baking enriches their flavor and adds a glossy, inviting appearance.
The biscuits yield a flaky, slightly crumbly texture that pairs well with butter, jam, or gravy. They can be served during breakfast, brunch, or alongside hearty meals. The recipe’s straightforward method and use of familiar ingredients make it accessible for home cooks looking to make comforting homemade biscuits from scratch.
For best results, use cold butter and handle the dough gently to preserve the pockets of butter that create flakiness. If the dough feels too sticky due to humidity or ingredient variation, lightly dust with flour before rolling out. You can also substitute half and half with equal parts heavy cream and milk; in humid climates, slightly reducing the liquid can help maintain dough consistency.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 Tbsp baking powder (aluminum free)
- 1 tsp granulated sugar
- 3/4 tsp salt (we use fine sea salt)
- 1/2 cup butter cold (8 Tbsp = 1/2 cup, unsalted
- 1 cup half and half
- 1/2 Tbsp butter to brush the baked biscuits, melted
Instructions
Make the Biscuit Dough:
- Dice butter into 1/2" cubes and refrigerate until needed.
- In a large mixing bowl, combine flour, baking powder, sugar and salt. Whisk thoroughly.
- Add diced cold butter and cut it into the flour using a pastry blender (or two knives or a fork), until the largest butter pieces are pea-sized.
- Add 1 cup - minus 2 Tbsp of Half and Half all at once and stir until mixture comes together and is mostly moistened. Do not over-mix.
Fold Dough and Cut Biscuits:
- Turn dough out onto a floured surface. If dough is very sticky, lightly sprinkle the top with flour.
- Pat dough into a rectangle then fold it in half and pat into another rectangle. Fold a second time and pat into a 5"x10" rectangle or 3/4" thickness. Dip a 2 1/2" round biscuit cutter into flour and cut out 8 biscults. Pull together scraps and form into a rectangle to cut an extra 2 biscuits.
Bake Biscuits:
- Place biscuits on a parchment-lined baking sheet 1-inch apart and bake at 450˚F for 12-15 minutes or until tops are golden brown and biscuits are baked through. While biscuits are hot, brush tops with 1/2 Tbsp melted butter. Transfer to a wire rack to cool 10 minutes then serve.
Notes
- Half and half can be replaced with equal parts heavy cream and milk.
- In very humid climates, reduce the half and half to 3/4 cup to prevent sticky dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10biscuits
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbs | 21g | |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 35mg | 12% |
| Sodium | 193mg | 8% |
| Potassium | 240mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 387IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
