Description
This Easy Homemade Biscuits Recipe will teach you how to make perfect, fluffy, buttery biscuits from scratch. With just a few simple ingredients and steps, you’ll have delicious biscuits ready to enjoy in no time!
Ingredients
Units
Scale
- 4 cups all-purpose flour (500g)
- 2 Tablespoons baking powder
- 2 Tablespoons granulated sugar
- 2 teaspoons salt
- 12 Tablespoons unsalted butter, very cold (unsalted European butter is ideal, but not required)
- 1 1/2 cups whole milk (354ml) – buttermilk or 2% milk will also work
Instructions
- Chill Butter: For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe.
- Preheat and Prep: Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
- Combine Dry Ingredients: Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
- Cut in Butter: Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir. Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
- Add Milk: Add milk and use a wooden spoon or spatula to stir until combined (don’t over-work the dough).
- Form Dough: Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
- Cut Biscuits: Use your hands (do not use a rolling pin) to flatten the dough to 1″ thick and lightly dust a 2 ¾” round biscuit cutter with flour. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet. Repeat until you have gotten as many biscuits as possible and place less than ½” apart on a baking sheet.
- Bake: Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
- Serve: If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.
Notes
- Cold Butter is Key: Use very cold butter for light and flaky biscuits.
- Don’t Overmix: Avoid overmixing the dough, as this can make the biscuits tough.
- Folding Technique: The folding technique helps create layers in the biscuits.
- Biscuit Cutter: A 2 ¾” round biscuit cutter is recommended, but you can use other sizes if you prefer.
- Re-work Dough: Gently re-work any leftover dough to get out a few more biscuits.
Nutrition
- Serving Size: 1 biscuit
- Calories: 280kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
