Easy Homemade Biscuits Recipe

I’m a firm believer that everyone should have a go-to biscuits recipe in their repertoire. And this, my friends, is mine. These Easy Homemade Biscuits are everything a biscuit should be: light, fluffy, buttery, and flaky. They’re perfect for breakfast, brunch, or even dinner alongside a hearty soup or stew.

I used to be intimidated by the idea of making biscuits from scratch, but this recipe is so simple, it’s practically foolproof. The key is to use very cold butter and not overwork the dough. Trust me, once you try these homemade biscuits, you’ll never go back to store-bought!

Why You’ll Love These Homemade Biscuits

• Buttery and Flaky: These biscuits have the perfect texture – they’re light, fluffy, and melt in your mouth.
• Simple Ingredients: You only need a few basic pantry staples to make these delicious biscuits.
• Quick and Easy: This recipe comes together in under 30 minutes, making it perfect for busy mornings or a last-minute side dish.
• Versatile: These biscuits are delicious on their own with butter and jam, but they’re also great for sandwiches, biscuits and gravy, or even as a topping for pot pies.

this Recipe

Ingredients for Homemade Biscuits

I always use the best ingredients I can find for my biscuits:

• All-Purpose Flour: This is the base of our biscuits.
• Baking Powder: The key to light and fluffy biscuits.
• Granulated Sugar: Adds a touch of sweetness.
• Salt: Enhances the flavor of the biscuits.
• Unsalted Butter: Use very cold butter for the best results. European-style butter is ideal, but not required.
• Whole Milk: Adds moisture to the dough. Buttermilk or 2% milk will also work.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to get creative? Here are a few ideas for variations:

• Cheesy Biscuits: Add some shredded cheddar cheese to the dough for a savory twist.
• Herby Biscuits: Mix in some chopped fresh herbs, like chives or rosemary.
• Sweet Biscuits: Add a bit more sugar and some cinnamon to the dough for a sweeter biscuit.
• Fruity Biscuits: Fold in some chopped fruit, like blueberries or strawberries.

How to Make Homemade Biscuits

Step 1: Chill and Preheat

I always start by chilling my butter in the freezer for about 10-20 minutes. This helps create those flaky layers. While the butter is chilling, I preheat my oven to 425°F and line a baking sheet with parchment paper.

Step 2: Combine Dry Ingredients

In a large bowl, I whisk together the flour, baking powder, sugar, and salt.

Step 3: Cut in the Butter

I take my chilled butter and grate it into the flour mixture using a box grater. Then, I use a pastry blender or my fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Step 4: Add the Milk

I gradually add the milk to the flour mixture, stirring with a wooden spoon until just combined. I’m careful not to overmix the dough.

Step 5: Work the Dough

I turn the dough out onto a floured surface and gently work it together with my hands. If it’s too sticky, I add a bit more flour. Then, I fold the dough in half, flatten it, rotate it, and fold it again. I repeat this process a few times, but I’m careful not to overwork the dough.

Step 6: Cut the Biscuits

I use a floured biscuit cutter to cut out the biscuits, pressing straight down into the dough without twisting. I place the biscuits on the prepared baking sheet, leaving a little space between them.

Step 7: Bake

I bake the biscuits in the preheated oven for about 12 minutes, or until they’re golden brown on top.

Step 8: Brush with Butter (Optional)

If I’m feeling extra indulgent, I brush the tops of the biscuits with melted butter as soon as they come out of the oven.

Step 9: Serve

I serve the biscuits warm with butter, jam, honey, or whatever my heart desires!

Tips and Tricks

• Cold Butter: Using very cold butter is key to making light and flaky biscuits.
• Don’t Overmix: Overmixing the dough can make the biscuits tough.
• Sharp Cutter: Use a sharp biscuit cutter to prevent the dough from sticking.

How to Serve

These biscuits are delicious in so many ways! Here are a few ideas:

• Breakfast: Serve them with butter, jam, honey, or your favorite breakfast spread.
• Brunch: They’re perfect alongside eggs, bacon, or sausage.
• Dinner: Enjoy them with soup, stew, or chili.

Make Ahead and Storage

• Make Ahead: You can make the biscuit dough ahead of time and store it in the refrigerator for up to 2 days.
• Freezing: You can freeze the unbaked biscuits for up to 2 months. Just bake them from frozen, adding a few minutes to the baking time.
• Storing: Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

FAQs

1. Can I use a different type of milk?
Yes, you can use buttermilk, 2% milk, or even a non-dairy milk like almond milk or soy milk.

2. Can I make these biscuits without a biscuit cutter?
Yes, you can use a glass or even a knife to cut the biscuits into squares.

3. How can I reheat the biscuits?
You can reheat the biscuits in the oven at a low temperature or in the microwave until warmed through.

There you have it! A simple and delicious recipe for Easy Homemade Biscuits. I hope you enjoy them!

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