Get ready to enjoy the warm, flaky goodness of homemade biscuits! Perfect for breakfast, brunch, or as a side for your favorite dishes, these biscuits are a delightful treat.
Tips for Perfect Biscuits
Make sure your butter is frozen for that flakiness that everyone loves. And remember, don’t overwork the dough—this part’s so satisfying!
Why You’ll Love These
They’re quick, easy, and oh-so-delicious! Trust me, you’ll love them!
Ingredients
- Dry Ingredients:
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- Wet Ingredients:
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Instructions
- Preparation:
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Step 1- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
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Step 2- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt.
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Step 3- Incorporate butter: On the large holes of a box grater, grate the frozen butter. Add to the flour mixture and toss to coat. Use your hands to work the butter into the flour until the mixture resembles a coarse meal.
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Step 4- Make the dough: Pour in the milk and mix with a wooden spoon until a shaggy dough forms. Knead with your hands to incorporate any remaining dry flour.
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Step 5- Shape the biscuits: Turn the dough out onto a lightly floured surface and pat or roll into a ½-inch-thick rectangle. Fold the dough into thirds and pat or roll again until ½-inch thick. Rotate a quarter turn and repeat the folding and rolling process, then repeat two more times, rotating the dough a quarter turn each time. Dust your work surface with additional flour as needed if the dough starts to stick.
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Step 6- Cut the biscuits: After the fourth time you fold the dough, pat or roll it into a ½-inch-thick rectangle again. Use a 3-inch biscuit cutter to cut out 6 biscuits, re-rolling the scraps as necessary. Place the biscuits on the baking sheet.
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Step 7- Bake: Bake for 14 to 16 minutes, or until the tops are golden brown. Let cool for 5 minutes before serving.
Nutrition
- Calories: 180, Fat: 8g, Carbs: 25g, Protein: 3g
Cooking techniques
Grating the butter is a key technique here, as it helps create those lovely flaky layers in the biscuits. Kneading just enough to bring the dough together is also crucial for texture.
Variations or substitutions
You can substitute whole milk with buttermilk for a tangy flavor. Add herbs like rosemary or cheddar cheese for a twist!
Storage tips
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits and reheat in the oven when ready to serve.
Notes
For an extra touch, brush the tops with melted butter right before baking!
