Biscuits Recipe

Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. Biscuits are easy to make. (A food processor makes easy work of this recipe. If youre looking to buy one, check out this guide from our colleagues at The Sweethome.)

Homemade Biscuits

This recipe can be doubled to make 12 biscuits.

Prep: 15min

Total: 27min

Yield: 6

Serving Size: 1 biscuit

Nutrition Facts: servingSize 1 biscuit, calories 280 kcal, Carbohydrate 36 g, Protein 5 g, Fat 13 g, Saturated Fat 8 g, Cholesterol 33 mg, Sodium 405 mg, Fiber 1 g, Sugar 4 g

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)

Instruction:

1. 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.
2. Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
3. Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
4. 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.
5. Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
6. Add milk, use a wooden spoon or spatula to stir until combined (don’t over-work the dough).
7. 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.
8. 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.
9. 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.
10. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
11. Repeat until you have gotten as many biscuits as possible and place less than ½” apart on baking sheet.
12. 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.
13. Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
14. If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

Buttermilk Biscuits

Buttermilk biscuits are a classic American treat. Mix together just a few simple ingredients and in less than 30 minutes, you can have fresh, warm biscuits on the table — perfect for a leisurely breakfast, savory supper, or served with jam and a cup of afternoon tea. Formerly known as “Baking Powder Biscuits,” this recipe is now called Buttermilk Biscuits to reflect the historical and beloved nature of biscuits made with buttermilk.

Prep: 20min

Total: 40min

Yield: 12

Serving Size: 1 biscuit

Nutrition Facts: servingSize 1 biscuit, calories 160 calories, Carbohydrate 25g, Cholesterol 10mg, Fiber 1g, Protein 4g, Sodium 330mg, Sugar 2g, Fat 4.5g, Saturated Fat 2.5g, Trans Fat 0g

Ingredients:

• 3 cups (360g) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 6 tablespoons (85g) butter at room temperature*
• 1 cup to 1 cup plus 2 tablespoons (227g to 255g) buttermilk or milk cold*

Instruction:

Preheat your oven to 425°F with a rack in the upper portion. Get out a baking sheet; there’s no need to grease it. Line it with parchment if you like, for easiest cleanup., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Mix together the flour, salt, baking powder, and sugar., Work the butter into the flour mixture using your fingers, a fork or pastry blender, a stand mixer, or a food processor; your goal is an evenly crumbly mixture (think breadcrumbs)., Drizzle the smaller amount of buttermilk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until you’ve made a cohesive dough. If the mixture seems dry and won’t come together, don’t keep working it; drizzle in enough milk — up to an additional 2 tablespoons (28g) to make it cohesive., Place the dough on a lightly floured work surface. Pat it into a rough rectangle about 3/4″ thick. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4″ thick again., Cut the dough into circles with a biscuit cutter for traditional round biscuits; a 2 3/8″ cutter makes nice-sized biscuits. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or sharp knife., Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. Brush the biscuits with milk, to enhance browning., Bake the biscuits for 15 to 20 minutes, until they’re lightly browned. Remove them from the oven, and serve warm., Store any leftover buttermilk biscuits, well wrapped, at room temperature for several days. Freeze for longer storage. Biscuits are always best when they’re rewarmed before serving.

Perfect Homemade Biscuits

These easy, homemade biscuits are soft, fluffy, made completely from scratch and can be on your table in about 15 minutes! A weekend staple in our house!

Prep: 5min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: calories 246 kcal, Carbohydrate 28 g, Protein 4 g, Fat 12 g, Saturated Fat 7 g, Cholesterol 46 mg, Sodium 214 mg, Sugar 4 g, servingSize 1 serving

Ingredients:

• 3 cups all-purpose flour
• 3 tbsp sugar
• 1/2 tsp salt
• 4 tsp baking powder
• 1/2 tsp cream of tartar
• 3/4 cup COLD butter
• 1 egg
• 1 cup whole milk

Instruction:

1. Preheat oven to 450 degrees.
2. The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
3. Combine the dry ingredients in a large bowl.
4. Use a pastry cutter to cut cold butter into flour mixture. Don’t go too crazy here – you want to see small, pea-sized pieces of butter throughout the dough.
5. Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don’t keep working it. You should be able to see the butter pieces in the dough.
6. Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won’t stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
7. Pat the dough out to 3/4 – 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
8. Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
9. For extra yumminess, brush the tops of the biscuits with melted butter…

How to Make Flaky Biscuits

FAQ

What are the 4 types of biscuits?

• Rolled Biscuits. Rolled biscuits are one of the most popular baking-powder leavened quick breads. …
• Drop Biscuits. Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. …
• Scones. …
• Shortcakes.

What is the trick to making biscuits?

1. Use Cold Butter for Biscuits. For flaky layers, use cold butter. …
2. Measure Ingredients Accurately. …
3. Use Fresh Baking Powder. …
4. Buttermilk and Biscuits. …
5. Rolling or Patting Biscuit Dough. …
6. Do not Overwork Biscuit Dough. …
7. Do not Twist the Biscuit Cutter. …
8. Best Baking Sheet.

What is the secret to soft biscuits?

Are biscuits better with butter or shortening?