Homemade Biscuits

There is nothing better than warm flaky homemade buttermilk biscuits.  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.

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 goods 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.
• 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. 

Yummy recipes to eat with your biscuits!

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