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Biscuit Recipe

This easy biscuit recipe produces tender, flaky, and buttery biscuits with a golden crust. Perfect for breakfast, brunch, or as a side dish to soups and stews, these homemade biscuits are straightforward to make and absolutely delicious!

Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Servings: 6
Calories: 280 kcal
Best Season: Suitable throughout the year
Description

This easy biscuit recipe produces tender, flaky, and buttery biscuits with a golden crust. Perfect for breakfast, brunch, or as a side dish to soups and stews, these homemade biscuits are straightforward to make and absolutely delicious!

Ingredients
  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 tbsp Granulated Sugar
  • 1 tsp Salt
  • 6 tbsp Unsalted Butter Very Cold (Unsalted European butter is ideal, but not required)
  • 3/4 cup Whole Milk (Buttermilk or 2% Milk will also work)
Instructions
  1. 1
    For best results, chill your butter in the freezer for 10to20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
  2. 2
    Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
  3. 3
    Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
  4. 4
    2 cups (0.47 l) (0.47 l) all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, 1 teaspoon salt
  5. 5
    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 it to the flour mixture and stir.
  6. 6
    6 tablespoons unsalted butter
  7. 7
    Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
  8. 8
    Add milk; use a wooden spoon or spatula to stir until combined (don't overwork the dough).
  9. 9
    ¾ cup whole milk. ¹
  10. 10
    Transfer your biscuit dough to a well-floured surface and use your hands to gently work it together. If the dough is too sticky, add flour until it is manageable. 
  11. 11
    Once the dough is cohesive, fold it in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold it in half again, repeating this step 5-6 times but taking care to not overwork the dough.
  12. 12
    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. 
  13. 13
    Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
  14. 14
    Repeat until you have gotten as many biscuits as possible and place them less than ½" apart on a baking sheet. 
  15. 15
    Once you have gotten as many biscuits as possible out of the dough, gently rework the dough to get out another biscuit or two until you have at least 6 biscuits.
  16. 16
    Bake at 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
  17. 17
    If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 280kcal
% Daily Value *
Total Fat 13g20%
Saturated Fat 8g40%
Cholesterol 33mg11%
Sodium 405mg17%
Potassium 287mg9%
Total Carbohydrate 36g12%
Dietary Fiber 1g4%
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.

Note
  •  use whole milk, but others have used buttermilk and 2% milk with success!
Read it online: https://therecipenook.com/recipe/biscuit-recipe/