The Best Homemade Biscuits
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The best homemade biscuits recipe deserves a permanent place in your recipe box! They are buttery, soft, and made completely from scratch. There is just nothing like a freshly baked biscuit with some melted butter and a little honey or jam. Of course, they are terrific with my easy sausage gravy for a truly Southern comfort meal as well.
How to Make the Best Homemade Biscuits
Table of Contents
The best homemade biscuits are quite easy to make and only require a few ingredients. Remember to gather all of your supplies and ingredients before you begin baking and follow my recipe closely. Most importantly DO NOT overwork the dough.
Best Homemade Biscuits
You'll love this recipe for the best homemade biscuits that include detailed instructions for creating a buttery, flaky homemade biscuit. These are a great addition to your breakfast or brunch menu.
Ingredients
- 1134 grams AP or Pastry Flour (2.5 lbs)
- 21 grams Salt (.75 oz)
- 57 grams Granulated Sugar (2 oz)
- 57 grams Baking Powder (2 oz)
- 397 grams Unsalted butter, very cold (14 oz)
- 710 ml Milk (1.5 pint)
Instructions
- Sift the dry ingredients together, making sure they are blended thoroughly.
- Cut butter into small pieces. Cut in butter into the dry mixture. It should look mealy; do not over mix.
- Add the milk and stir, combining only until the mixture holds together.
- Transfer the dough to a lightly floured work surface; press the dough together until it forms a mass, approximately five or six times.
- Press out the dough to a thickness of 1/2 inch, in rectangle shape.
- Fold the dough in half. Fold the dough in half again. Press dough down to 1/2 inch thickness again.
- Cut with a floured 3-2 inch cutter and place the biscuits on a paper-lined sheet pan with edges almost touching.
- Brush tops with egg wash, milk or cream.
- Bake at 425ºF until the tops are light brown, the sides almost white and the interiors still moist (10-12 minutes).
- Remove the biscuits to a wire rack to cool.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 637Total Fat: 19.7gSaturated Fat: 17.7gCholesterol: 76mgSodium: 902mgCarbohydrates: 82.5gFiber: 9.6gSugar: 7.5gProtein: 14.9g
What is the secret to making good biscuits?
The top secret to the best, old fashioned homemade biscuits is COLD BUTTER! The colder the better. Try cutting your butter into small pieces and then sticking them back in the refrigerator before working into dough. And again, don’t overwork the dough.
What is the secret to light fluffy biscuits?
Want light fluffy biscuits? It bears repeating, don’t overwork your dough! Combine your butter and flour with a pinching method, like snapping to create small flakes. Add the wet ingredients and mix with dry until just combined creating a consistency like cottage cheese.
Are biscuits better made with butter or shortening?
Using shortening like Crisco to make homemade biscuits is an old time secret, but in a biscuit face off I think butter wins hands down. Biscuits made with butter are moister, richer and practically melt in your mouth. Isn’t the old sayin, “Everything is better with butter?”
What is the best flour to use for homemade biscuits?
In my recipe I call for AP (all purpose) or Pastry (cake) flour to bake delicious biscuits. You can use one or the other but cake flour will give you an overall lighter, airier biscuit while AP flour will give you a bit better crust and bite. Overall, half and half would be the BEST way to go, but you don’t need to buy special flours just for this instance.
Now that we have dug into how to bake the best homemade biscuits, I hope you agree that these really are the best biscuits you have tried. Please let me know in the comments if you do try my recipe, I’d love to hear from you.
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Jennifer is a professional chef and mom of six who shares recipes, home design, entertaining, travel, and family. A Better Homes and Gardens Stylemaker, Jennifer’s work can be seen in Better Homes and Gardens, Cottages and Bungalows Magazine, American Farmhouse Style, Oprah Magazine, Country Living Magazine, and At Home in Arkansas Magazine.
