There is nothing better than warm flaky buttermilk homemade biscuits. These six ingredient delectable biscuits are virtually foolproof and easy enough to make during the week.
I love to serve them with Pan Fried Chicken with Cream Gravy, Hamburger Stew and Creamed Peas with Pearl Onions. Enjoy them for dessert with Strawberry Sauce and Homemade Whipped Cream.
Why these biscuits work!
- With 6 simple ingredients that you may already have on hand you can have these on the table in less than 30 minutes. Your loved ones will be singing your accolades.
- These homemade biscuits have all natural ingredients in them. No preservatives or artificial flavors here. You can definitely feel good about feeding your family these yummy goodies.
- Nothing spells comfort like warm flaky biscuits. They are so delicious with stew, soup, fried chicken, or fried fish. Top with your choice of butter, honey, jam, jelly, preserves or even lightly sweetened cream cheese.
How to make Homemade Biscuits
Start by whisking all the dry goods together in a bowl. Then grate in the butter and gently stir to coat. Now add the milk and stir just until combined. Move the dough to a floured surface and pat it out. Then fold it over on itself and turn it about 90 degrees. Now pat it out again and fold it over on itself and turn it about 90 degrees. Repeat this one more time then pat it out to about 1 inch thick. Cut the biscuits and place on a parchment covered baking sheet. Finally bake for about 12 minutes. If desired brush with melted butter.
Recipe notes and tips
- Biscuits call for very cold butter and well chilled milk. Therefore before starting throw the butter in the freezer and leave the buttermilk chilling till you need it.
- Always measure flour by spooning into the measuring cup and leveling off with a table knife.
- Make your own buttermilk by mixing together a scant 3/4 cup milk and 1 tablespoon lemon juice or 1 tablespoon white vinegar. Let sit for 5 minutes and before mixing in the flour/butter mixture.
- The dough should be handled as little as possible to make sure that the end result is light flaky buttery biscuits.
- Lightly flour the biscuit cutter. Cut by going straight down into the dough. Do not twist at all. Simply lift up and place on the baking sheet. If the dough does not release from the cutter then ever so gently push it out with a finger or two.
- Biscuit dough is best baked right after mixing and cutting although in a pinch you can refrigerate the cut biscuits for about 1 hour before baking.
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PrintHomemade Biscuits
These flaky buttery Homemade Biscuits are pure comfort food. Enjoy with sausage gravy, fresh jam, stews, soups and apple butter.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 servings 1x
- Category: bread
- Method: bake
- Cuisine: American
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1 ½ teaspoons sugar
- ½ teaspoon salt
- ½ cup butter frozen
- ¾ cup buttermilk
- 2–3 tablespoons butter melted (optional)
Instructions
- Preheat oven to 425 degrees.
- In a small bowl whisk together flour, baking powder, sugar and salt.
- Use the large grate side of a box grater to grate the butter right into the flour mixture. Gently and briefly stir to coat with the flour mixture. Stir in the chilled milk mixing just enough to combine.
- Transfer to a floured work surface. Using your hands pat it out. Fold it over on itself and turn it about 90 degrees. Pat it out again and fold it over on itself and turn it about 90 degrees. Repeat this one more time then pat it out to about 1 inch thick.
- Flour a 2 1/4 inch biscuit butter. Cut the biscuits as close together as possible. Do not twist the cutter. Gently rework any dough cutting as many biscuits as possible. Place on prepared baking sheet. Bake for 10-12 minutes or until lightly browned. if desired brush with melted butter.
Notes
- Biscuits call for very cold butter and well chilled milk. Therefore before starting throw the butter in the freezer and leave the buttermilk chilling till you need it.
- Always measure flour by spooning into the measuring cup and leveling off with a table knife.
- Make your own buttermilk by mixing together a scant 3/4 cup milk and 1 tablespoon lemon juice or 1 tablespoon white vinegar. Let sit for 5 minutes and before mixing in the flour/butter mixture.
- The dough should be handled as little as possible to make sure that the end result is light flaky buttery biscuits.
- Lightly flour the biscuit cutter. Cut by going straight down into the dough. Do not twist at all. Simply lift up and place on the baking sheet. If the dough does not release from the cutter then ever so gently push it out with a finger or two.
- Biscuit dough is best baked right after mixing and cutting although in a pinch you can refrigerate the cut biscuits for about 1 hour before baking.
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