Homemade Biscuits
Light, fluffy and soft biscuits that are made with pantry staples!
Servings: 6
Calories: 395kcal
Ingredients
- 2 c. all-purpose flour
- 1 Tbsp baking powder
- 2 tsp granulated sugar
- 1 tsp salt
- 6 Tbsp butter very cold, we recommend freezing butter for 10-20 minutes before using
- ¾ milk we recommend buttermilk, but 2% or buttermilk will also work
Instructions
- Preheat the oven to 425 degrees F. 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. A box grater can also be used to shred the butter into small pieces and then add to the flour mixture. Cut in butter until the mixture resembles coarse crumbs that are about pea size.
- 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 the 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 F. 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.
Video
Notes
Butter Tip: For the best biscuits, your butter needs to be really cold! If your butter is warm, it will not make flaky layers.
Dough Tip: Work fast to incorporate the butter into the flour. The longer you work it, the warmer it will get.
Kneading and Laminating Tip: Both of these steps are important. The kneading develops the gluten in the flour, and the laminating creates the flaky layers. The key is not to over-knead or work the dough too hard – this will result in dense, tough biscuits. So, use a light hand and do it all gently without working the dough too much.
Why didn’t my biscuits rise?
Most likely it’s because your baking powder is expired. Before you make your biscuits, be sure and check that it’s fresh.
Can you freeze them?
Yes, you can freeze them. You can freeze the dough after cutting them out. Keep the biscuit dough rounds in a freezer container and then when you’re ready for fresh-baked biscuits, pop them in the oven. You don’t need to thaw them first but you will need to add a few extra minutes to the baking time.
Can you refrigerate the dough?
Yes, you can make the dough a day in advance and refrigerate it. For best results, I recommend cutting out the biscuits and chilling them instead of chilling the dough in one lump.
Can you use self-rising flour?
I haven’t tested this recipe with self-rising flour because it already has baking powder and salt in it. I like to use all-purpose flour because it’s what I always have on hand
How long do biscuits keep?
Leftover biscuits will keep for two to three days at room temperature. They are definitely best warm from the oven, though!
Nutrition
Calories: 395kcal | Carbohydrates: 62g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 491mg | Potassium: 290mg | Fiber: 2g | Sugar: 2g | Vitamin A: 350IU | Calcium: 102mg | Iron: 4mg