Biscuits Recipe Easy! The most delicious biscuit recipe! These handmade biscuits have flaky layers that are ideal for slathering with butter and honey.
These biscuits are really delicious! My family has been enjoying batch after batch of delicious handmade biscuits as I was testing this recipe. We’ll be preparing these more frequently now that I’ve mastered the recipe. These biscuits are really delicious! Biscuits Recipe Easy!
This biscuit recipe yields the greatest biscuits. They have a lot of flaky layers and are fluffy, delicate, and sensitive. In the oven, the tops brown wonderfully and the bottoms get pleasantly crispy. They’re excellent on their own but much better with butter and honey drizzled on top. Biscuits Recipe Easy!
We’ve been having these biscuits for supper as a side dish. They go well with practically any meal! Serve alongside roasted chicken thighs, slow cooker beef stew, or butternut squash soup. They’re also delicious for breakfast with eggs and fried bacon. Biscuits Recipe Easy!
Buttermilk Or Milk?
These biscuits may be made with milk, buttermilk, or a combination of the two. I’ve tried the recipe all three ways, and the biscuits are great regardless of whatever method you use. Biscuits Recipe Easy!
When you use buttermilk in this recipe, the tangy tang of the buttermilk shines through in the buttermilk biscuits. The biscuits are exceptionally delicate when made with milk. For the finest flavor and texture balance, I use half buttermilk and half milk. Biscuits Recipe Easy!
In this recipe, whole milk is preferred, although low-fat milk can be used if that is all you have on hand. You may also make your own buttermilk alternative.
How To Prepare Biscuits
You won’t believe how quick and simple it is to cook this biscuit recipe! I’ll guide you through the stages, including my success strategies. The complete recipe, including ingredient amounts, may be seen below. Biscuits Recipe Easy!
Freeze the Butter: Freeze the butter for at least 20 minutes before you want to prepare the biscuits. Freezing the butter ensures that it is extremely cold, which is essential for generating flaky layers in your cookies. Frozen butter is also easier to shred using a box grater – see below for additional information.
In a large mixing bowl, whisk together all-purpose flour, baking powder, sugar, and salt. Use baking powder (not baking soda) and the entire tablespoon (not teaspoon) as directed in the recipe. You may alter the amount of sugar to your liking. Because we prefer less sugary biscuits, I generally just use 1 or 2 teaspoons. Biscuits Recipe Easy!
Grate the butter and mix it in: My favorite biscuit-making trick! Once the butter has cooled completely in the freezer, grind it on a box grater. This is a really quick and simple process. Then, using your hands or a fork, rapidly incorporate the shredded butter into the dry ingredients. If like me, you dislike the procedure of chopping butter into dry ingredients, you’ll adore this method! The shredded butter also results in properly sized butter chunks throughout your biscuits.
Pour 1 cup of milk or buttermilk (or a combination of the two) into the mixing bowl with the remaining ingredients. Mix with a fork until a dough forms. It’s fine if some of the dry ingredients aren’t integrated yet. If the dough appears to be excessively dry and difficult to bring together, add 1 to 2 tablespoons extra milk or buttermilk.
Fold the Dough: Place the dough (and any remaining flour particles) on a lightly floured work surface. Form the dough into a rectangle approximately 1 1/2 inches thick. Fold the dough in half on top of itself and flatten it into another 1 1/2-inch thick rectangle. Repeat this procedure 4 to 6 times more, folding and pressing the dough each time. This is known as laminating the dough, and it results in the flaky layers that we all like in biscuits. Biscuits Recipe Easy!
Cut the Biscuits: After folding the dough for the last time, flatten it out to about 1-inch thickness. To make the biscuits, press a circular biscuit cutter straight down into the dough. While cutting, do not twist the biscuit cutter. Place the biscuits on a baking sheet lined with parchment paper.
Brush the Tops and Bake: Brush the tops of the biscuits with milk, buttermilk, or cream before baking. This allows the tops of the biscuits to brown during baking. 13 to 16 minutes, the biscuits should be faintly brown on top.
Biscuit Recipe Tips
- It is critical to keep the butter and milk or buttermilk as cold as possible while baking biscuits. Keep the butter in the freezer and the milk in the fridge until ready to use. Allowing the dough to remain at room temperature before baking the biscuits is not recommended. Biscuits Recipe Easy!
- Freeze the butter and grind it using a box grater. The shredded butter creates miniature steam pockets in the biscuits while they bake, resulting in a fantastic rise and flaky layers.
- Before cutting your biscuits, fold the biscuit dough in half and push it out four to six times. The folds assist to generate flaky layers, similar to how croissants are made.
- Do not twist or spin your biscuit cutter as you press it down. Twisting the cutter closes off the edges of the biscuits, preventing them from rising excessively.
- Brush the tops of the biscuits with milk, cream, or buttermilk before baking for golden brown tops.
Drop Biscuits Prepared in Two Ways
To prepare them, I first chop the butter into lima bean–sized pieces and store it in the refrigerator to keep it cool. After combining the dry ingredients (flour, salt, and baking powder), I add the butter and rapidly work it into the flour with my hands, massaging the butter into the flour just enough. When you over-mix, the outcome is rough; when you under-mix, the result is dry and not soft. Biscuits Recipe Easy!
This step can alternatively be completed in a food processor with a few quick pulses. Much as when creating a scone (a biscuit with extra sugar and an egg), you want to maintain chunks of firm, visible butter in there to provide a supple, rather than dry or chewy, final drop, Biscuits Recipe Easy, biscuit cutter
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Biscuits Recipe Easy
The most delicious biscuit recipe! These fluffy and soft handmade biscuits have a lot of flaky layers. They’re ideal for spreading with butter and honey.
- Freeze the butter for at least 20 minutes.
- Preheat the oven to 425° F and place a rack in the upper third of the oven.
- Using parchment paper, line a baking sheet.
- Combine the flour, baking powder, sugar, and salt in a large mixing basin.
- Whisk until well blended.
- Using a box grater, shred the frozen butter.
- Using your hands or a fork, incorporate the butter into the dry ingredients.
- Pour in the 1 cup milk or buttermilk and toss with a fork until the dough comes together.
- It is fine if there are a few particles of flour that have not yet been combined, but if the dough appears very dry and is not coming together, add 1 tablespoon of water.
- Transfer the dough to a lightly floured work surface.
- Make a 12-inch-thick rectangle out of the dough.
- Fold the dough in half and pat it down into another 112-inch thick rectangle.
- Folding should be done 4 to 6 times. Then, shape the dough into a 1-inch-thick rectangle.
- Cut out the biscuits with a biscuit cutter (mine is 2 14-inches), pushing it straight down into the dough without twisting.
- Gather the scraps and pat the dough out to 1-inch thickness a second and third time to finish cutting out all of the biscuits.
- Place them on the baking sheet that has been prepared.
- Whole milk is recommended for this dish.
- Biscuits can be stored at room temperature for up to three days or in the freezer for up to three months.
- Biscuits are best served immediately after baking. Leftover biscuits may be warmed for about 5 minutes in a 350-degree oven.
Serving Size 1
- Amount Per Serving
- Calories 179
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5g25%
- Cholesterol 22mg8%
- Sodium 108mg5%
- Potassium 156mg5%
- Total Carbohydrate 22g8%
- Sugars 2g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.