Nothing beats the warm, flaky goodness of homemade biscuits fresh from the oven. This beginner-friendly recipe delivers tender, buttery biscuits with minimal effort. With simple ingredients and straightforward steps, you’ll be enjoying golden biscuits in no time.
1. How to Make Biscuits
Servings: 6 biscuits | Prep Time: 15 minutes | Cook Time: 12-15 minutes | Total Time: 30 minutes
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), unsalted European butter is ideal, but not required
- ¾ cup whole milk (177ml), buttermilk or 2% milk will also work
Recommended Equipment
- Box grater
- Biscuit cutter
- Mixing bowls
- Parchment paper
Instructions
Preheat the Oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. I find parchment paper a lifesaver for evenly baked biscuits.
Prepare Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, 1 tablespoon sugar, and 1 teaspoon salt. This ensures the leavening agents and seasonings are evenly distributed.
Grate the Butter: Using a box grater, grate 6 tablespoons of very cold unsalted butter into the dry ingredients. The cold butter creates pockets of steam during baking, giving biscuits their flaky texture. I keep my butter in the freezer for 10 minutes before grating to make it easier.
Combine Butter and Flour: Gently toss the grated butter with the flour mixture using your fingers or a fork. Work quickly to keep the butter cold, ensuring it’s evenly coated but still in small pieces.
Add Milk: Pour in ¾ cup of whole milk (or buttermilk for extra tang). Stir gently with a wooden spoon or spatula until the dough just comes together. It should be slightly sticky but not overly wet. I prefer whole milk for a richer flavor, but buttermilk adds a delightful zing.
Knead the Dough: Turn the dough onto a lightly floured surface. Gently knead it 3-4 times to bring it together—don’t overwork it, as this can make the biscuits tough. I’ve learned that a light touch here is key to tender results.
Shape and Cut: Pat the dough into a ¾-inch thick rectangle. Using a biscuit cutter, cut out 6 biscuits, pressing straight down without twisting to ensure they rise evenly. Gather scraps, re-pat, and cut again.
Bake: Place biscuits on the prepared baking sheet, about 1 inch apart. Bake for 12-15 minutes or until golden brown on top. The smell of baking biscuits is pure comfort—I can’t resist sneaking one straight from the oven!
Serve: Brush with melted butter if desired, and serve warm with butter, jam, or honey. These are best enjoyed fresh, but leftovers can be stored (see below).
2. Tips for Perfect Homemade Biscuits
Keep Ingredients Cold: Cold butter and milk are crucial for flaky biscuits. I pop my mixing bowl and milk in the fridge for a few minutes before starting to ensure everything stays chilly.
Don’t Overmix: Overworking the dough activates gluten, making biscuits dense. Mix just until combined, and handle the dough gently to keep it light and tender.
Use a Sharp Cutter: A sharp biscuit cutter ensures clean edges for better rising. Twisting the cutter can seal the edges, so press straight down for the fluffiest results.
Space Biscuits Properly: Place biscuits close but not touching for soft sides, or farther apart for crispier edges. I prefer them close together for that classic soft biscuit texture.
Measure Flour Accurately: Too much flour can lead to dry biscuits. Spoon flour into your measuring cup and level it off with a knife for precision.
3. Variations & Substitutions
Buttermilk Biscuits: Swap whole milk for buttermilk for a tangy flavor. The acidity also enhances the baking powder’s lift, making biscuits extra fluffy.
Herb Biscuits: Add 1 tablespoon of chopped fresh herbs like chives or rosemary to the dry ingredients. This adds a savory twist that’s perfect for dinner pairings.
Cheese Biscuits: Mix in ½ cup of shredded cheddar or parmesan before adding milk. The cheesy flavor is a crowd-pleaser, especially with breakfast dishes.
Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Ensure it’s a high-quality blend to maintain the biscuits’ texture and structure.
Vegan Biscuits: Replace butter with cold vegan butter and use plant-based milk like oat or almond. The results are just as delicious, though I find vegan butter slightly less rich.
4. How to Store & Reheat Leftovers
Storage: Store cooled biscuits in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. I prefer the fridge to keep them fresh longer, especially in humid weather.
Freezing: Wrap each biscuit tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature before reheating for best results.
Reheating: Warm biscuits in a 350°F (175°C) oven for 5-7 minutes to restore their flaky texture. Microwaving works in a pinch (15-20 seconds), but I find it can make them slightly soggy.
I’ve made these biscuits countless times, and they never fail to impress. The grated butter trick is a game-changer—it’s so much easier than cutting in butter with a pastry cutter, and the texture is consistently flaky. I love experimenting with variations, especially the herb version for savory dinners.
There’s something incredibly satisfying about pulling these golden beauties from the oven, knowing they’re made from scratch with love. Enjoy them warm with a smear of butter—it’s pure bliss!
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