Homemade Biscuits
User Reviews
4.9
Homemade Biscuits
Description
Homemade Biscuits blend flour, leavening agents, and cold butter to produce light and flaky baked rounds. The cold butter creates layers as it melts during baking, giving a tender crumb with a slight rise. Kneading the dough lightly and cutting straight down with a biscuit cutter helps preserve air pockets for a better texture. Baking them at 450°F ensures a golden exterior with a soft inside. Though simple, the balance of ingredients and technique bring out the classic biscuit qualities.
The biscuits pair nicely with butter, jam, or alongside savory dishes such as soups and stews. Their mild flavor and fluffy texture make them versatile for various meals.
For the best results, keep butter cold and avoid overworking the dough. Using parchment paper on the baking sheet makes cleanup quick. Leftovers can be stored at room temperature for several days or refrigerated for longer freshness.
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- ⅓ cup butter cut into small cubes, cold
- ¾ cup milk or as needed
Instructions
- Preheat the oven to 450°F.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Add the cold butter cubes to the flour mixture. Using a pastry blender or a fork, cut in the butter in until the butter is about the size of peas.
- Gradually add the milk into the flour mixture until the dough holds together. It will be very slightly sticky. You may not need all of the milk.
- Transfer the dough to a lightly floured surface and gently fold the dough over and knead about 10 times or until fairly smooth. If the dough is too sticky dust it with a little bit of flour. If you find the dough too dry, add milk 1 tablespoon at a time.
- Gently pat the dough to 1-inch thickness. Using a large biscuit cutter, cut biscuits, be sure not to twist the cutter. Place the biscuits on a prepared baking sheet lined with parchment paper.
- Gently pat out any remaining dough, combining the scraps and repeat the cutting process.
- Bake for 10-12 minutes or until golden brown.
Notes
- Use very cold butter to achieve flakiness in the biscuits.
- Avoid twisting the biscuit cutter when cutting dough to keep edges flaky.
- Brushing tops with cream or milk before baking can enhance browning.
- Using parchment paper on your baking sheet eases cleanup.
- Store biscuits in a covered container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8biscuits
Amount Per Serving
Calories 19473 kcal
% Daily Value*
| Calories | 194.73 | 10% |
| Carbohydrates | 26.4g | 9% |
| Protein | 4.06g | 8% |
| Fat | 8.2g | 13% |
| Saturated Fat | 5.05g | 25% |
| Cholesterol | 21.44mg | 7% |
| Sodium | 259.24mg | 11% |
| Potassium | 268.63mg | 6% |
| Fiber | 0.89g | 4% |
| Sugar | 1.74g | 3% |
| Vitamin A | 279.73IU | 6% |
| Calcium | 121.25mg | 12% |
| Iron | 1.61mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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