Homemade Biscuits Recipe
User Reviews
5
Homemade Biscuits Recipe
Description
These biscuits combine all-purpose flour with baking powder, sugar, and salt for the leavening and flavor base. Very cold butter, ideally frozen briefly, is cut into the dry ingredients to create pea-sized pieces that melt during baking for flakiness. Buttermilk adds moisture and tenderness to the dough.
The dough is worked quickly and folded multiple times to develop layers but not overworked to avoid toughness. Cutting out the biscuits and optionally chilling dough rounds before baking helps maintain shape and texture. The biscuits bake at a high temperature for a golden crust and soft interior.
The recipe includes practical advice such as checking baking powder freshness to ensure proper rise, and freezing or refrigerating dough for convenience. Leftover biscuits keep for a few days and are best served warm. This recipe balances flavor and texture without complex methods.
Freezing biscuit dough rounds allows making ahead without compromising rise or flakiness, and the biscuits bake well from frozen with a slightly longer baking time. The recipe suggests all-purpose flour to control leavening, noting experience with self-rising flour is limited.
Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 6 Tablespoons butter very cold, we recommend freezing butter for 10-20 minutes before using
- ¾ cup buttermilk 2% or whole milk will also work in a pinch
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a cookie sheet with parchment paper and set aside.
- In a large bowl combine flour, baking powder, sugar and salt. Mix until combined and set aside.
- Remove butter from the freezer. Cut butter into flour mixture using a pastry cutter. Cut in butter until the mixture resembles coarse bread crumbs that are about pea sized. A box grater can also be used to shred the butter into small pieces and then add to the flour mixture.
- Add milk to the flour mixture. Stir the mixture with a wooden spoon or spatula until just combined.
- Generously flour a surface and transfer the biscuit dough to the floured surface. Using your hands, gently work the dough together and knead 10-15 times. Add more flour if the dough is too sticky until you can easily work with the dough.
- Fold dough over itself and gently flatten layers together using your hands. Rotate 90 degrees and repeat folding about 5-6 times. Be careful not to overwork dough.
- After folding 5-6 times pat the dough to ¾’’ - 1’’ thickness. Lightly dust a 2 ¾’’ round biscuit cutter with flour.
- Gently press the biscuit cutter straight into dough and drop the biscuit on the prepared baking sheet. Repeat until all the dough is used, making close cuts.
- With any leftover dough, gently rework into ¾’’ - 1’’ thickness and cut more biscuits out. You should have at least 6 biscuits at the end.
- Place biscuits in a preheated oven at 425 degrees Fahrenheit. Bake for 12 minutes or until the tops are beginning to turn golden brown.
- Brush with salted butter immediately after removing from the oven if desired.
Notes
- Keep butter very cold, ideally frozen briefly before use, to create flaky biscuit layers.
- Work the dough quickly and lightly when mixing and folding to avoid warming up the butter and producing tough biscuits.
- Check that baking powder is fresh to ensure the biscuits rise properly.
- You can freeze biscuit dough rounds before baking; bake from frozen adding a few extra minutes to baking time.
- For make-ahead convenience, cut and chill biscuits separately rather than chilling the whole dough lump.
- Leftover biscuits are best eaten warm and keep for two to three days at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 62g | 21% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 491mg | 20% |
| Potassium | 290mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 350IU | 7% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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