Pat the dough down into a rectangle that is about 1 1/2 inches thick. If the dough seems very dry and you are having a hard time getting it to come together, you can add 1 to 2 tablespoons more milk or buttermilk.įold the Dough: Turn the dough (and any flour bits) out onto a lightly floured work surface. It’s ok if a little bit of the dry ingredients aren’t incorporated at this point. Mix in Milk or Buttermilk: Pour 1 cup of milk or buttermilk (or a combination of the two) into the bowl with the other ingredients. If you’re like me and don’t enjoy the process of cutting butter into dry ingredients, you are going to love this trick! The grated butter also gives you perfectly sized pieces of butter throughout your biscuits. Then you can quickly mix the grated butter into the dry ingredients, using your hands or a fork. Grate the Butter & Stir it in: This is my favorite biscuit making trick! Once the butter has gotten really cold in the freezer, you’ll grate it on a box grater. We prefer less sweet biscuits, so I usually use just 1 or 2 teaspoons. You can adjust the amount of sugar to your taste preferences.
BEST HOMEMADE BISCUITS FULL
Be sure to use baking powder (not baking soda), and use the full tablespoon (not teaspoon) called for in the recipe. Frozen butter is also easier to shred using a box grater – more on that below.Ĭombine Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, sugar and salt. Freezing makes sure that the butter is really cold, which is important for creating flaky layers in your biscuits. You’ll find the full recipe with ingredient amounts below.įreeze the Butter: At least 20 minutes before you plan to make the biscuits, you’ll want to freeze the butter. You won’t believe how quick and easy this biscuit recipe is to make! I’ll walk you through the steps, including my tips for success. You can also use homemade buttermilk substitute. Whole milk is best in this recipe, but you can use lowfat if that is what you have on hand. My favorite is to use half buttermilk and half milk for the best balance of flavor and texture. If you use milk, the biscuits turn out especially tender. When you make this recipe with buttermilk, the flavorful tang of the buttermilk comes through in the buttermilk biscuits. I’ve tested the recipe all three ways, and the biscuits are delicious no matter which you choose. You can make these biscuits with milk or buttermilk, or a combination of the two. They are also great for breakfast, alongside some eggs and baked bacon. They complement almost any meal! Try them with baked chicken thighs, slow cooker beef stew or butternut squash soup. We’ve been enjoying these biscuits as a side dish at dinner. They are delicious as is, and even better when you spread them with butter and a drizzle of honey. The tops brown nicely in the oven, and the bottoms become deliciously crispy. They are fluffy, soft and tender, with lots of flaky layers. This biscuit recipe makes the very best biscuits. Now that I’ve perfected the recipe, we’ll be making them even more often. We just can’t get enough of these biscuits! As I’ve been testing this recipe, my family has been enjoying batch after batch of these homemade biscuits. The BEST biscuit recipe! These homemade biscuits are full of flaky layers and perfect for slathering with butter and honey.
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