Print

The Best Homemade Biscuits Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 4 reviews

Discover the secret to light, fluffy, and tender homemade biscuits with this easy-to-follow recipe. Using simple ingredients like all-purpose flour, cold butter, and milk combined with a gentle folding technique, these biscuits bake up golden and buttery, perfect for breakfast, brunch, or as a side to any meal.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour, plus more for rolling (use gluten-free flour, if needed)
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine salt
  • ¼ teaspoon baking soda

Wet Ingredients

  • 6 tablespoons cold unsalted butter, plus more for brushing
  • ¾ cup milk of choice (whole or 2% dairy recommended)
  • ½ teaspoon white vinegar

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425℉. Lightly mist a baking sheet with cooking spray or line it with parchment paper and set aside to ensure your biscuits bake evenly without sticking.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, sugar, salt, and baking soda until well combined for a uniform base.
  3. Incorporate the Butter: Using a box grater, grate the cold butter directly into the flour mixture. Alternatively, chop the butter into very small pieces. Work quickly to keep the butter cold for the best texture.
  4. Cut Butter into Flour: Use a fork or pastry blender to work the grated butter into the flour until the mixture resembles coarse crumbs, being careful not to melt the butter by using your hands.
  5. Add Milk and Vinegar: Make a well in the center of the flour mixture and pour in the milk and vinegar. Stir gently until a soft, craggy dough forms with some lumps remaining.
  6. Turn Out Dough: Transfer the dough and any loose flour onto a lightly floured surface for shaping.
  7. Shape Dough into Rectangle: Quickly pat the dough with your hands into a 1-inch thick rectangle to begin forming the biscuit layers.
  8. Fold and Press Dough: Fold the rectangle in half, then press it back out into a rectangle. Repeat this folding and pressing process four more times to build flaky layers and fully incorporate the flour.
  9. Final Shape: After the fifth fold, shape the dough into one last 1-inch thick rectangle with tidy edges, ready for cutting.
  10. Cut the Biscuits: Use a bench scraper or sharp knife to cut the dough into 8 equal squares for even baking.
  11. Arrange and Bake: Place the biscuit squares on the prepared baking sheet, spaced 1 to 2 inches apart. Bake for 12-13 minutes or until the tops are lightly golden brown.
  12. Butter the Tops and Serve: Once baked, remove the biscuits from the oven and rub the tops with a pat of cold butter for extra richness. Serve warm for the best flavor and texture.
  13. Storage: Store any leftover biscuits in an airtight container at room temperature for up to 3 days to keep them fresh.

Notes

  • For fluffier biscuits, keep the butter and milk as cold as possible before mixing.
  • Do not overwork the dough to maintain tenderness.
  • Using a box grater for the butter ensures smaller pieces for flakier biscuits.
  • White vinegar adds a slight tang and reacts with baking soda for better rise.
  • If using gluten-free flour, adjust the amount slightly for proper dough consistency.
  • Brush with butter immediately after baking for a soft, flavorful crust.
  • Biscuits are best eaten fresh but can be warmed in the oven the next day.

Find it online: https://recipefeastful.com/the-best-homemade-biscuits-recipe/