With just 6 ingredients that I bet you already have on hand, these homemade biscuits are so simple to make and I’ve included plenty of tips to make sure you end up with perfect biscuits every single time.
Print the Recipe: https://sugarspunrun.com/easy-homemade-biscuits/
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 milk¹ (177ml) buttermilk or 2% milk will also work
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Instructions
00:00 Introduction
00:21 Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
00:33 For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It’s ideal that the butter is very cold for light, flaky, buttery biscuits.
01:13 Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
02:28 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 to the flour mixture and stir.
04:13 Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
04:35 Add milk, use a wooden spoon or spatula to stir until combined (don’t over-work the dough).
05:15 Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
06:00 Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
06:42 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.
07:00 Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
07:37 Repeat until you have gotten as many biscuits as possible and place less than ½” apart on baking sheet.
07:50 Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
08:20 Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
09:07 If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.
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27 Comments
Ì have found grating the butter right into the dry ingredients helps to keep the butter from clumping. Grate a bit, lightly toss the butter in the dry, repeat three or four times.
Yoda!
Great biscuit baking technique video. I think the biscuits in the food processor is a great video idea.
Thanks, it was a simple to make recipe. I think I'll make it tomorrow 😊❤
I like the size of this recipe. Nice flake and volume. Definitely try this one!😊❤❤❤
We call them scones in new Zealand 🇳🇿
6 biscuits? What's everyone else gonna eat?
Those look incredible!
Love your endorsement of Rumsford Baking Soda! My mom used it since my childhood when she learned that “alum” meant “aluminum” and Rumsford was the only brand at that time that didn’t contain it.
thanks for the content. I will try making some soon.
I also use grated butter in my biscuits but I grate it first & then put it back into the freezer. Then I gather the rest of my ingredients, mix my dry ingredients & by the time I add my butter my dry stuff is really cold.
Totally the BEST!!
👁️🫶🏻🫵🏻 ~Thank you!
You might consider tossing that Turkey Hill fake ice cream into the trash. Hyper bad product. Its nothing but chemical thickeners and air. Read the label.
pro-tip: you can easily convert the necessary milk into buttermilk, with lemon or vinegar, look it up!
Any change in baking temp or time for a convection vs regular oven?
You can't get milk from almonds, never. Garbage.
I've made these and honestly, to me they were not impressive. I thought for sure the butter would be fantastic, but it didn't give the flavor I thought it would.
Grate cold butter (not frozen) into well mixed flour mixture (salt, baking powder, sugar and I add a bit of soda) grate, mix, grate, mix, etc. then cover and freeze the whole thing (you can do this early) then it is ready to go when you are and it isn’t hard to grate the butter! 😊
You are a biscuit-makin badass. This will definitely improve my dense bland biscuits.
I have found it since putting my biscuits in an 8 x 8 square pan they do not flop over, yes the biscuits are crowded, but they all rise up. Sometimes I also put my biscuits once they’re cut and in the pan into the freezer for just a little bit so that butter will get nice and hard again. One of things about frozen butter as it melts it creates steam and also creates Lyft anyway I will say this your biscuits look delicious whether they’re standing tall or flapped over they’re gonna taste great and please pass the sausage gravy..
I just watched your video on making your biscuits, and I cannot wait to try them and make them
Looks amazing!!! Will try for sure, sausage gravy away! BTW family favorite besides my fudge is your chocolate chip cookie bars 💪🏼. Cheers thanks for always bringing top quality to our home! From ours to your, have great Easter♥️
I use half lard, half butter. Seems to make them flakier…
Girl you have my recipe. I don’t use a box grater for this anymore. I use a flat, one sided grater, big holes on the top, small on the bottom and grate straight into the flour. We do the same thang. Biscuits, people there is nothing like making these biscuits, look at her hands, they’re not messy! This works. Watch her a couple more times and go make you some biscuits. Milton here 👍
Mix dry stuff with large wooden spoon vs wisk?
If I know I’m making biscuits, I’ll dice up my butter and toss it into the freezer overnight. I despise the grater. lol
I’m a lily white fan self rising. No baking powder.