by Biscuits Recipe! This easy homemade biscuit recipe is buttery, soft, and prepared entirely from scratch, and it deserves a permanent spot in your culinary arsenal. This recipe uses only butter and no shortening!
These handmade biscuits are incredibly easy to prepare with just 6 ingredients that I’m sure you already have on hand, plus I’ve included plenty of instructions (and a video!) to ensure you get great biscuits every time. Biscuits Recipe!
I’m really thrilled to share this homemade biscuit recipe with you today for two reasons:
One, because handmade biscuits are wonderful (of course) and so simple to make. Many individuals buy the canned version without understanding that they already have all of the components in their cupboard to create them from home. Biscuits Recipe!
A pre-made biscuit cannot compete with a handcrafted biscuit in terms of flavor. It’s not even close. Preservatives and artificial tastes, please leave.
Two: because “Mind Your Own Biscuits” by Kacey Musgraves has been stuck in my mind since I started working on this biscuit recipe a few weeks ago, and I’ve been humming it off-key nonstop.
Don’t get me wrong: I like Kacey Musgraves and her music, but once I start singing, my puppy begins to weep. It’s both sad and funny, and if I wasn’t so embarrassed by my poor singing voice, I’d have posted a video of it by now. Hopefully, by posting this recipe, I’ll be able to break free from the never-ending cycle of animal cruelty.
But first, let’s go through the first point in further detail.
All-purpose flour, baking powder, sugar, salt, butter, and milk are the only things needed to make homemade biscuits. And then more butter once they’re done baking because we obviously need more butter.
Because I indicated that these biscuits are simple, don’t be startled by all of the recommendations I have for you below. These biscuits are simple, but the technique is important, and I want to provide you with all of the knowledge you need to create them effortlessly and correctly the first time.
The recommendations are basic but crucial, and while some more experienced bakers already know them, I want to level the playing field for everyone. Biscuits Recipe!
How to Make Homemade Biscuits
- For fluffy and soft biscuits, the butter and milk in this recipe should be as cold as possible. I freeze my butter before using it, and I recommend storing the milk in the fridge until you’re ready to add it to the dry ingredients.
- Avoid overworking the dough! When creating these biscuits, keep in mind that you want the butter to be as cold as possible, and the more you work your hands into the dough, the softer the butter will become. This recipe should not be made with an electric mixer.
- We’re going to laminate some documents. This entails folding the dough over itself several times (5-6 times in this case) to create flaky layers in our biscuits.
- Instead of using a rolling pin, carefully massage the dough into a flat rectangle with your hands before cutting out your biscuits.
- Don’t be afraid to add flour to the dough if it becomes too sticky while you’re working with it (and make sure to work on a lightly floured surface). Biscuits Recipe!
Tips for Making Homemade Biscuits
- For fluffy and soft biscuits, the butter and milk in this recipe should be as cold as possible. I freeze my butter before using it, and I recommend storing the milk in the fridge until you’re ready to add it to the dry ingredients. Biscuits Recipe!
- Avoid overworking the dough! When creating these biscuits, keep in mind that you want the butter to be as cold as possible, and the more you work your hands into the dough, the softer the butter will become. This recipe should not be made with an electric mixer.
- We’re going to laminate some documents. This entails folding the dough over itself several times (5-6 times in this case) to create flaky layers in our biscuits. You can see precisely how this is done in the video below.
- Instead of using a rolling pin, carefully massage the dough into a flat rectangle with your hands before cutting out your biscuits.
- Don’t be afraid to add flour to the dough if it becomes too sticky while you’re working with it (and make sure to work on a lightly floured surface).
Visual clue: If you look closely at the pre-baked biscuit below, you can see the butter particles in the dough. This is what you want; the ingredients will not be well-combined like cookie dough and seeing chunks of butter signifies you’ve done everything correctly. Hooray! Biscuits Recipe!
Some Thoughts on Using Butter in Homemade Biscuits
The butter is perhaps the most crucial ingredient in this recipe, and how you manage it may make or break your handmade biscuits.
What goes with Biscuits
Serve your biscuits with homemade sausage gravy, jam, honey butter, or your favorite spread. You may also serve them with breakfast meats like bacon, sausage, or chicken, or with a substantial soup or stew (a traditional beef stew is a must). Biscuits Recipe!
How to Keep Biscuits
Store baked biscuits in an airtight container at room temperature for up to two days (or, if you want to go the extra mile, wrap them individually in aluminum foil). Store them in the fridge wrapped or in an airtight container for up to a week. Biscuits Recipe!
Can Biscuits Be Freeze?
Yes! Homemade biscuits may be frozen. Simply place them in a freezer bag, press out the extra air, seal the bag, and freeze for up to three months. Refrigerate, microwave, or bake frozen biscuits. Biscuits Recipe!
Tips and Praise from the Allrecipes Community
Gringuito exclaims, “What a simple yet excellent recipe for a basic biscuit.” “I cut the recipe in half and flavored it with freshly grated cheese. To make them extremely rich and delectable, serve with soft salted butter.” Biscuits Recipe!
“I’ve cooked these biscuits several times and they’re always a success,” keiravion adds. “In an attempt to replicate my grandmother’s baked biscuits (mmm…memories!) I use buttermilk.” Biscuits Recipe!
“My family prefers to eat them right out of the oven, covered with jam and butter,” Rita says. “The leftovers are accompanied with soup.” Biscuits Recipe, unsalted butter.
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Biscuits Recipe
Description
This recipe yields 12 biscuits when doubled.
Ingredients
Recommended Equipment
Instructions
- Chill your butter in the freezer for 10-20 minutes before commencing this recipe for optimal results.
- For light, flaky, buttery biscuits, the butter should be extremely cold.
- Preheat the oven to 425 degrees Fahrenheit and prepare a cookie sheet with nonstick parchment paper. Place aside.
- In a large mixing basin, combine the flour, baking powder, sugar, and salt. Place aside.
- Remove the butter from the refrigerator and either chop it into the flour mixture with a pastry cutter or (preferred) shred the butter into small pieces with a box grater and then add to the flour mixture and whisk.
- Cut the butter into cubes or combine the grated butter until it resembles coarse crumbs.
- Stir in the milk with a wooden spoon or spatula until mixed (do not overwork the dough).
- Transfer the biscuit dough to a well-floured surface and gently knead the dough together with your hands.
- If the dough is too sticky, add flour until it can be worked with.
- Once the dough is cohesive, fold it in half over itself and gently press the layers together with your hands.
- Rotate the dough 90 degrees and fold it in half again, 5-6 times more, being careful not to overwork the dough.
- Flatten the dough with your hands (do not use a rolling pin) to 1″ thick and gently flour a 2 34″ round biscuit cutter.
- Press the biscuit cutter straight down into the dough, making tight slices, and place the biscuit onto the prepared baking pan.
- Repeat until you have as many biscuits as feasible and arrange them on a baking sheet fewer than 12″ apart.
- Once you’ve made as many biscuits as you can from the dough, carefully rework it to make another biscuit or two until you have at least 6 biscuits.
- Bake at 425°F for 12 minutes, or until the tops are softly golden brown.
- Brush with melted salted butter shortly after removing from the oven, if preferred.
- Enjoy when still warm.
Video
Notes
- 1I use full milk, but buttermilk and 2% milk have also worked well!
Serving Size 1
Servings 6
- Amount Per Serving
- Calories 280
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 8g40%
- Cholesterol 33mg11%
- Sodium 405mg17%
- Potassium 287mg9%
- Total Carbohydrate 36g12%
- Sugars 4g
- Protein 5g10%
- Vitamin A 399 IU
- Calcium 131 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
