Soft, fluffy, flaky biscuits are a must whether we’re having breakfast in the morning or for supper. It truly is hard to beat warm, homemade biscuits straight from the oven. Schmear some butter and a touch of jelly on them and oh-my-goodness. HEAVEN!
Saturday mornings are our absolute favorite! Why?
Everyone is here. No one is running around, dashing out the door to go here or there, we are all just together! Normally they are lazy days. Wake up. Enjoy some coffee. Make a homemade breakfast for my crew.
Our breakfasts vary from a big stack of pancakes to some form of French toast to the traditional fluffy biscuits, bacon and eggs and everything in between. I think it’s safe to say that breakfast food is one of our favorites, and we don’t limit it to just the mornings!
When I go the more traditional route with our breakfast menu, it’s safe to say that there are always biscuits involved. I’ve tried my fair share of biscuits too- canned, frozen, mixes and they are all good. BUT, in my humble opinion, it is hard to beat a homemade biscuit. AND, honestely, you can make homemade biscuits in about the same time it takes to throw a mix together.
These biscuits are some of my favorites. Uber buttery, flaky, and oh-so-fluffy. All the things that mke up a perfect biscuit, if you ask me!
These are a cinch to throw together. They don’g require any special ingredients, so you should have everything you need already in your pantry.
However, if you peruse the ingredients and realize you don’t have cream of tartar on hand, that’s totally okay. I’ve made this recipe several times, and I know there have been times that I’ve accidentally left it out. You know what? They still turned out perfectly!
A few things I’ve learned along the way!
Butter. It HAS to be cold. Cold butter is the secret to flaky biscuits. You have a few options. A) Leave it in the refrigerator until you're ready to cut it and put it in the mix. C) Cut it in small cubes and return to the fridge until ready to use. B) Use a grater, grate it and pop it in the fridge or freezer for a few minutes to allow it to chill.
Kneading the dough is a MUST. Do not, I repeat DO NOT skip this step. It's crucial. If you omit this step they truly won't turn out. The butter will ooze out, and it will be a hot mess in your oven. Trust me, I KNOW!
Buttermilk is totally acceptable in this recipe. It will add a bit of tang which is absolutely delicious.
{The Best} Homemade Biscuits
Soft, flaky, buttery and full of flavor. These truly are THE BEST homemade biscuits EVER! These biscuits are easy to make and can be on your table in about 20 minutes.
Ingredients
- 3 Cups all-purpose flour
- 3 Tbsp sugar
- 1/2 Tsp salt
- 4 Tsp baking powder
- 3/4 Cup (1 1/2 sticks) COLD butter
- 1 Egg
- 1 Cup buttermilk
Instructions
- Preheat oven to 450.
- Combine flour, sugar, salt and baking powder in a large bowl and whisk to combine.
- Cut butter into small pieces, or use a grater to grate it. Add to the flour mixture. Using a pastry blender, or 2 forks, cut the butter into the flour. You still want to have pea-size pieces of butter throughout the mixture.
- Add the egg and butter milk and stir into the flour, the dough will be sticky but do not keep working it.*
- Once incorporated, turn the dough out onto a floured surface and knead 10-15 times. {DO NOT SKIP THIS STEP} If dough still seems sticky add a little more flour and work through.
- Roll, or pat, dough out until it's about 3-4 to 1 inch thick. Using a biscuit cutter, cookie cutter or glass, cut biscuits.*
- Place on a prepared cooking sheet, either lined with parchment paper or lightly greased. Place in the preheated oven and bake for 10-15 minutes, until they are golden brown.*
- Serve immediately
Notes
*You want to see pats of butter running throughout the dough. Overworking the dough will incorporate the butter completely into the dough. Pats of butter yield flaky biscuits.
*Do NOT, I repeat DO NOT twist the cutter when cutting the biscuits. Push straight down and cut through. Twisting the cutter will prevent the biscuits from rising and getting flaky when baking.
* The size cutter you use will determine how many biscuits you are able to get. Well, cutter size and how much dough is snacked on during the process!
*You don't have to buy cutters specifically for biscuits. A round cookie cutter or turning a glass upside down and cutting with the rim will work perfectly fine!
*Melting a couple of tablespoons of butter and brushing the buscuit tops after baking yield extra yumminess! I HIGHLY recommend.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 147Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 311mgCarbohydrates: 28gFiber: 1gSugar: 4gProtein: 4g
Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.
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