Homemade Biscuit Recipe
The ultimate homemade biscuits recipe! Golden, buttery, and flakey on the outside, soft on the inside, start the day with these delicious and easy biscuits!
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Servings 6 biscuits
Ingredients
- 1 3/4 cups all-purpose flour sifted
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ Tbsp granulated sugar or honey
- 1 ½ tsp salt
- 1 cup very cold or frozen unsalted butter cubed or grated 1 stick
- 2/3 cup whole milk or buttermilk
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. (You can also use a cast iron skillet coated in butter.)
- In a bowl, combine the sifted flour, baking powder, baking soda, granulated sugar, and salt.
- Using a large-holed box grater, grate the very cold butter into the dry ingredients. (Coat the stick of butter in flour before grating to avoid slippery butter while grating.) Toss the butter into the dry ingredients to combine.
- Pour in the buttermilk and mix just until a shaggy dough forms. (Do NOT overmix the dough, you should have a messy dough.)
- Dust the counter heavily with flour and transfer the dough along with any crumbles to the counter. Gently knead the dough until the dough becomes smoother, add more flour if the dough is still very sticky. (Do not overwork the dough, you do not want smooth dough, it's okay if there are some dry spots, and wet spots.)
- With your hands or a rolling pin, flatten the dough into a rectangle, about 3/4 inches thick, it doesn’t have to be a perfect rectangle.
- Having the rectangle lay horizontally, fold one side into the center, then top with the other side. Turn the dough and roll the dough out again into a 3/4-inch-thick rectangle and repeat the folding again.
- Do the folding method no more than 2-3 times. Finally, after the last fold, roll out the dough into a rectangle again, 3/4 inches thick.
- Using a biscuit cutter, press straight down into the dough to cut out round biscuits. Make your cuts close together to get as many biscuits as possible. (Avoid twisting the cutter, spinning it can seal the edges and prevent the layers from rising.)
- Gather the leftover biscuits dough and gently press it together and pat it out to be ¾ inches thick. Cut out as many additional biscuits as you can.
- Gently place the biscuits onto the lined baking sheet, spacing them slightly apart. Brush the tops with egg wash or milk. (Brushing them helps them brown up, but this is optional.)
- Bake at 425°F for 18-20 minutes, until the biscuits are puffed and the tops are golden.
- Remove from the oven and let them cool for about 4-5 minutes. (Brush the tops with a mixture of milk and honey for a sweet and shiny topping, if desired.)
- Serve warm and enjoy.