Homemade Biscuit Recipe
The best homemade biscuit recipe. They’re flakey, soft and, oh-so fluffy. Served warm with a bit of butter & local honey making it the perfect addition to any meal.
Equipment
- Mixing Bowl
- Pastry Cutter
- Liquid Measuring Cup
- Measuring cups
- Measuring spoons
- Biscuit Cutter (or mason jar lid)
- Cast Iron Skillet or Baking Sheet
Ingredients
- 2-1/2 Cups Unbleached All-Purpose Flour
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 1/2 Cup Cold Butter
- 1 Cup Whole Milk (or buttermilk)
- Milk or butter for brushing tops of biscuits with before baking.
Instructions
- Preheat your oven to 425 degrees
- In a large bowl, combine flour, baking powder, and salt. Whisk together until well combined.2-1/2 Cups Unbleached All-Purpose Flour, 1 Tbsp Baking Powder, 1/2 tsp Salt
- Place your cold butter into the flour mixture.1/2 Cup Cold Butter
- Using a pastry cutter (or knives) to start breaking a part your cold butter into pea-size pieces.
- Pour the milk or buttermilk into the bowl. Take a fork to stir in the milk until the dough comes together. It’s okay if a few bits of flour are not incorporated.1 Cup Whole Milk
- Turn your biscuit dough out onto a floured surface. Pat the dough down into a 1” rectangle. Fold the dough in half on top of itself until it’s about 1-1 ½ “ thick. Repeat this folding process another time. This will help give your biscuits its flaky layers. (Be sure not to overly knead the biscuit dough or you will lose the flakey layers)
- Use a biscuit cutter or mason jar lid to cut out the biscuits. Press your cutter straight down and lift it straight back up. DO NOT twist the cutter. Cutting the biscuits straight up and down will allow your biscuits to bake properly, showing off their flakey layers. If you twist your cutter it will “seal” off the edges of your biscuits causing your layers to be hidden while it bakes.
- Once you’ve cut out as many biscuits as you can, gather your dough scraps and pat them together into another 1”-1 ½” thick rectangle to finish cutting out all of the biscuits
- Place cut biscuits in your greased cast iron skillet (about an inch apart)
- Brush the tops of your biscuits with milk or butter to create a nice golden color while baking.
- Bake biscuits for 13-15 minutes or until golden brown.
- Once they are done baking, take out of the oven and immediately bush again with melted butter.
- Serve your delicious biscuits warm any way you see fit. Personally, I love to break it in half and spread grass-fed butter & raspberry jam for a treat!
Notes
- Cold butter is the key to great biscuits. Use a pastry cutter if you have one to avoid the butter from getting too soft.
- Do not twist your biscuit cutter or mason jar lid when forming your biscuits. This seals off the edges not allowing your biscuits to have the flakey layer look. Push your biscuit cutter straight down and lift it back up.
- Use milk or butter to rub on the tops of your biscuits. This will help give them the perfect golden color!