There is nothing better like the taste of a warm flaky homemade buttermilk biscuit. These six ingredient made from scratch delectable biscuits are virtually foolproof and easy enough to make during the week.
With the exception of buttermilk all of the ingredients are simple pantry staples. I love to serve them with stew, soup, country gravy, and sausage gravy Enjoy them for dessert with Strawberry Sauce and Homemade Whipped Cream or serve them up proud with my chicken pot pie soup.
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.
- This homemade biscuit recipe has only all natural ingredients. No preservatives or artificial flavors here. You can definitely feel good about feeding your family these yummy goodies.
- Nothing spells comfort like homemade biscuits with flaky layers. They are so delicious with stew, soup, fried chicken, or fried fish. Top with your choice of butter, honey, jam, jelly, honey butter, preserves or even lightly sweetened cream cheese.
How to make Homemade Biscuits
Start by whisking all the dry ingredients together in a large mixing bowl 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 to a rectangle. 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 them on a baking sheet covered with parchment paper. 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.
- You can also cut in the butter using a pastry cutter however it is much easier to simply grate the butter.
- 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, glass, or cookie 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.
- Store leftovers in an airtight container on the counter for up to 2 days and in the fridge for an additional 3 days.
- Flash freeze the biscuit first so they do not stick together. Then freeze up to 2 months in a heavy duty freezer bag. Thaw in the fridge overnight so condensation does not develop on the freezer bag.
Yummy recipes to eat with your biscuits!
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Easy Homemade 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
- Category: bread
- Method: bake
- Cuisine: American
Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 ½ teaspoons sugar
- ½ teaspoon salt
- ½ cup butter frozen
- ¾ cup buttermilk room temperature
- 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 golden brown. 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.
Keywords: how to make homemade biscuits, buttermilk biscuits, easy biscuit recipe, baking powder biscuits
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