There’s nothing quite like the smell of freshly baked biscuits wafting through your kitchen. These homemade biscuits are light, flaky, and buttery, with just the right amount of tenderness. Perfect for breakfast, brunch, or as a side to your favorite meal, they’re easy to make and even easier to enjoy. Follow the steps below to create these golden, delicious biscuits, and don’t forget to check out the tips for the best results!
Ingredients:
- 2 cups all-purpose flour (250g)
- 1 Tablespoon baking powder
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- 6 Tablespoons unsalted butter, very cold (85g) – European butter is ideal but not required
- ¾ cup whole milk (177ml) – buttermilk or 2% milk also work
Instructions:
Prepare the Butter:
For the best results, chill your butter in the freezer for 10-20 minutes before starting. Cold butter is key to achieving light, flaky biscuits.
Preheat and Prep:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Set aside.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
Incorporate the Butter:
Remove the cold butter from the refrigerator. Either cut it into small pieces using a pastry cutter or grate it using a box grater for easier incorporation. Add the butter to the flour mixture and mix until the mixture resembles coarse crumbs.
Add the Milk:
Pour in the milk and stir with a wooden spoon or spatula until the dough just comes together. Be careful not to overwork the dough.
Shape the Dough:
Transfer the dough to a well-floured surface. Gently work the dough with your hands until it’s cohesive. If it’s too sticky, add a little more flour.
Fold the dough in half over itself and gently flatten it with your hands. Rotate the dough 90 degrees and repeat the folding process 5-6 times to create layers. Avoid overworking the dough to keep it tender.
Cut the Biscuits:
Flatten the dough to about 1-inch thickness using your hands (no rolling pin needed). Lightly flour a 2 ¾-inch round biscuit cutter and press it straight down into the dough. Place the cut biscuits on the prepared baking sheet, spacing them less than ½ inch apart.
Re-work the dough scraps gently to cut out more biscuits until you have at least 6.
Bake:
Bake in the preheated oven for 12 minutes, or until the tops are lightly golden brown.
Finish and Serve:
If desired, brush the warm biscuits with melted salted butter right after they come out of the oven. Serve warm and enjoy!
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Servings: 6-8 biscuits
Tips and Notes:
Cold Butter is Key: Keeping the butter cold ensures the biscuits turn out flaky. If the butter melts before baking, the layers won’t form properly.
Don’t Overwork the Dough: Over-mixing or over-handling the dough can make the biscuits tough. Handle it gently for the best texture.
Milk Options: While whole milk works great, buttermilk adds a slight tang and extra tenderness, and 2% milk can also be used in a pinch.
Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat in the oven or toaster for best results.
Freezing: You can freeze unbaked biscuit dough for up to 3 months. Simply cut the biscuits, place them on a baking sheet to freeze, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Enjoy these flaky, buttery biscuits as a comforting addition to any meal! 🧈✨
