Homemade Biscuits
These easy homemade biscuits are soft, fluffy, and oh-so-buttery! Pair them with your favorite jam flavor or tuck in a turkey patty for a little breakfast sandwich. Little bonus: they only use six ingredients, and you can have them on your table in less than 15 minutes!
Equipment
- round biscuit or cookie cutters (preferably 2 - 3/4" diameter)
- grater box or pastry blender
Ingredients
- 2 cups all-purpose flour
- 3 tsp baking powder
- 3 tsp granulated sugar
- 1/2 tsp salt
- 6 Tbsp VERY cold unsalted butter (chilled in the freezer for 20 minutes ahead of time)
- 3/4 cup cold milk (+ 1 Tbsp for brushing)
- 1 Tbsp melted unsalted butter for brushing
Instructions
- Place your butter in the freezer for 20 minutes before making the biscuits to save time. This recipe requires VERY cold butter for the best results.
- Preheat your oven to 425 F (218 C) and line a baking sheet with silicone or parchment paper.
- Using your hands, mix the flour, sugar, salt, and baking powder in a large bowl until combined.
- Using the grater box, shred the cold butter into small pieces and lightly combine it with the flour mixture until it resembles coarse crumbs - careful not to overmix; otherwise, the butter will melt in your hands.
- Add the cold milk and mix with your hands or a wooden spatula. The dough will get messy but eventually come together. Transfer your dough to a floured surface and work it until it becomes cohesive (about a minute). If it's too sticky, you may add some flour - again, please do not overwork it, or it will mess up the butter texture.
- Fold your dough in half, rotate it, and gently flatten it with the palm of your hands. Fold your dough a second time, rotate it, and gently flatten it again. Repeat these steps one more time (three times total), et voila! Make sure your dough is about 1" thick, and use the cookie/biscuit cutters to make the biscuits. PS: Never use the rolling pin; add a bit of flour if your dough gets sticky.
- Using the same folding, rotating, and flattening technique, gently rework the leftover dough to make more biscuits. Transfer your biscuits to the baking sheet and lightly brush the top with some milk.
- Cook your biscuits in the middle rack of the preheated oven for 12 to 15 minutes or until the top turns golden brown. Once you get them out of the oven, brush them with melted butter and enjoy!
Notes
- Place your butter in the freezer for 20 minutes before making the biscuits to save time. This recipe requires VERY cold butter for the best results.
- The grater box yields the best results. However, if unavailable, you may use a sharp pastry blender to cut your butter into small pieces.
- Gently use the palm of your hands to flatten the dough. Do not use the rolling pin.
- These biscuits taste the best the day of. However, you can store your biscuits in an airtight container for up to 48 hours.