Homemade Biscuits
User Reviews
5
Homemade Biscuits
Description
These Homemade Biscuits begin by chilling butter to keep it very cold, which helps create flaky layers. Flour, baking powder, sugar, and salt are mixed together. The cold butter is grated or cut into the dry ingredients until the mixture looks like coarse crumbs. Adding milk binds the dough, which is then gently worked together to maintain texture without overworking.
The dough is rolled and folded lightly to encourage flakiness, then cut or shaped before baking in a hot oven lined with parchment paper. The result is biscuits with a tender crumb and flaky texture, lightly sweetened for versatility. Using whole milk or substitutes like buttermilk or 2% milk is possible.
Serve these freshly baked biscuits warm with butter, jam, or alongside meals requiring a soft bread component. Their golden outside and soft inside provide a classic biscuit experience.
Ingredients
- 2 cups all-purpose flour (250g)
- 1 Tablespoon baking powder
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- 6 Tablespoons butter very cold (85g), unsalted European butter is ideal, but not required, unsalted
- ¾ cup whole milk 177ml) buttermilk or 2% milk will also work
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
- Chilling butter before mixing is crucial for flaky, tender biscuits.
- Whole milk works well, but buttermilk or 2% milk can be used as alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6biscuits
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 280kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 33mg | 11% |
| Sodium | 405mg | 17% |
| Potassium | 287mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 399IU | 8% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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