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Easy Homemade Biscuits Recipe

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★★★★★

5 from 111 reviews

These easy homemade biscuits are tender, flaky, and buttery, perfect for breakfast or as a side to any meal. Made with simple pantry ingredients and chilled butter, they come together quickly using a hands-on folding technique to ensure light, fluffy layers without a rolling pin.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (spooned and leveled)
  • 1 tbsp baking powder
  • 1 tbsp granulated sugar
  • 1 tsp coarse salt

Wet Ingredients

  • 6 tbsp unsalted butter (very well chilled)
  • ¾ cup cold full-fat buttermilk (or more, as needed)
  • Melted butter (for brushing)

Instructions

  1. Freeze Butter: Place the unsalted butter in the freezer for 30 minutes to ensure it becomes very cold and firm; this helps create flaky biscuit layers.
  2. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and coarse salt until well combined to evenly distribute the leavening and flavorings.
  4. Grate Butter: Using a box grater, shred the chilled butter directly over the flour mixture. Stir briefly to coat the butter in flour, then cut it in with your hands or a pastry blender until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  5. Add Buttermilk: Pour the cold buttermilk into the flour and butter mixture, stirring gently with a wooden spoon until just combined. Be sure to scrape the bottom of the bowl to incorporate all ingredients without overworking the dough.
  6. Work Dough: Transfer the dough onto a well-floured surface. Gently work the dough just enough to bring it together, adding more flour if sticky or a splash of buttermilk if too dry, maintaining a tender texture.
  7. Fold Dough: Fold the dough in half over itself, gently pressing the layers together with your hands. Rotate the dough 90 degrees and fold again. Repeat this folding process about 6 times to develop flaky layers while avoiding over-mixing.
  8. Flatten Dough: Use your hands to flatten the dough to about 1 inch thick. Avoid using a rolling pin to keep the flakes intact. Lightly dust a 2 & 3/4-inch round biscuit cutter with flour.
  9. Cut Biscuits: Press the biscuit cutter straight down into the dough to cut out biscuits, placing each biscuit onto the prepared baking sheet. Cut biscuits as closely as possible to reduce dough waste, gently reworking scraps to cut at least 6 biscuits total.
  10. Bake Biscuits: Bake the biscuits in the preheated oven for 12 minutes or until the tops just begin to turn a light golden brown, indicating they are cooked through and flaky.
  11. Brush with Butter: Remove the biscuits from the oven and immediately brush the tops with melted butter for extra richness and a glossy finish. Serve warm and enjoy!

Notes

  • Chilling the butter is crucial as it creates pockets of steam while baking, resulting in flaky layers.
  • Do not overwork the dough to avoid tough biscuits. Gentle folding and minimal mixing preserve tenderness.
  • If biscuit dough is too sticky, dust with a bit more flour; if too dry, add a splash more buttermilk.
  • Using a biscuit cutter dipped in flour prevents sticking and helps maintain biscuit shape.
  • For buttermilk substitute, you can mix ¾ cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.
  • Serve these biscuits warm with butter, honey, or your favorite jam.

Keywords: homemade biscuits, flaky biscuits, easy biscuit recipe, buttermilk biscuits, quick breakfast biscuits

Find it online: https://www.sanacooks.com/easy-homemade-biscuits-recipe/