Best Ever Homemade Biscuits Recipe

I discovered these homemade biscuits and I’m all in for them. Their tender interior and flaky layers transform breakfast into a luxurious treat. I appreciate how cold butter and buttermilk or milk mix for that rustic texture. They’re the perfect companion for a generous spread of butter and honey. Enjoy every bite!

I want to share with you my Best Ever Homemade Biscuits recipe that i discovered recently. These biscuits are super tender and even more fluffy, making them a great option if you’re looking for an easy yet tasty treat.

I use 2 cups all purpose flour and 1 tablespoon baking powder along with 1/2 teaspoon salt to build a good base. The cold unsalted butter, cut into small cubes along with 1 tablespoon sugar, really makes the layers flaky and adds some richness.

I also add 3/4 cup cold buttermilk which not only gives a unique tang but also helps with digestibility. This recipe has a decent nutritional profile with a good mix of carbs and fats which gives you energy for the day.

It’s a simple recipe without any fuss and perfect for anyone who loves good homemade biscuits with a little butter and honey on top. Enjoy!

Why I Like this Recipe

I love this recipe becuz it always turns out so flaky and tender, just like the kind my grandma used to make. The recipe itself is super simple and forgiving so even when I mess up a little, the biscuits still come out pretty awesome. I also like that I can mix in either buttermilk or regular milk depending on what I have handy, which makes it really flexible. And honestly, there’s nothing better than warming up these biscuits and slathering them with butter and honey on a lazy morning.

Ingredients

• All purpose flour provides energy from carbohydrates and gives your biscuits needed structure.
• Baking powder helps your biscuits rise and creates a soft, tender texture.
• Salt is crucial for flavor balance as it enhances the other ingredients.
• Sugar adds subtle sweetness that lifts the flavor without being too overpowering.
• Cold unsalted butter creates a rich, flaky texture that makes biscuits extra special.
• Buttermilk makes biscuits extra tender with a slight tang and boosts overall moisture.
• Baking soda, used with buttermilk, helps neutralize acid and gives extra lift.
• Each ingredient contributes its own benefits, making these biscuits irresistibly yummy.

Ingredient Quantities

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda (if you use buttermilk)
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup cold unsalted butter, cut into small cubes
• 3/4 cup cold buttermilk or milk

How to Make this

1. Preheat your oven to 450°F.

2. In a large bowl, mix 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1 tablespoon sugar. If you’re using buttermilk, also stir in 1/2 teaspoon baking soda.

3. Add the 1/2 cup cold unsalted butter that’s been cut into small cubes. Work the butter into the dry ingredients with a pastry blender or fork until the mix looks like coarse crumbs.

4. Pour in the 3/4 cup cold buttermilk or milk gradually, stirring gently until the dough just comes together.

5. Don’t overmix the dough – you want it just united to keep the biscuits tender and flaky.

6. Turn the dough onto a lightly floured surface and gently knead it about 5-6 times to form a smooth ball.

7. Pat the dough into a 1-inch thick round layer.

8. Use a biscuit cutter or a round glass to stamp out biscuits. Try not to twist the cutter when cutting to keep the layers flakey.

9. Place the biscuits close to each other without crowding the pan.

10. Bake for 10-12 minutes or until the tops are lightly golden. Serve warm with butter and honey, or your favorite topping. Enjoy!

Equipment Needed

1. Oven (preheated to 450°F)
2. Large mixing bowl
3. Measuring cups and spoons
4. Knife (for cutting the cold butter into small cubes)
5. Pastry blender or fork (to blend the butter into the dry ingredients)
6. Spatula (for gently mixing in the buttermilk)
7. Clean, lightly floured surface (for kneading and patting the dough)
8. Biscuit cutter or a round glass (to stamp out the biscuits)
9. Baking pan or sheet (to arrange the biscuits for baking)

FAQ

Best Ever Homemade Biscuits Recipe Substitutions and Variations

• If you dont have buttermilk, mix 3/4 cup milk with 1 teaspoon white vinegar and let it sit for 5 minutes
• Out of unsalted butter? Use the same amount of cold margarine or vegan butter instead
• If baking powder is low on stock, you can make a quick substitute by mixing 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar
• No all purpose flour around? Try mixing some whole wheat flour with cake flour so you still get that light texture
• If you dont have baking soda and are using buttermilk, you can just bump up the baking powder a bit to make up for it

Pro Tips

1. Make sure your butter and liquid are super cold when you start. It’ll help create those flaky layers in the biscuits
2. When mixing, go easy on the stirring so the dough doesn’t get too tough. Less is often more
3. Try to cut the biscuits without twisting the cutter. It may seem small but twisting ruins the flakiness
4. After forming the dough, let it rest for a few minutes. This gives the gluten a break and makes it easier to work with later