Biscuits

Name: {The Best} Homemade Biscuits
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
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

Perfect Homemade Biscuits

January 10, 2020 by Lynsey Leave a Comment

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

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

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: 1
Amount 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.

Lime Strawberry Shortcake

April 29, 2016 by Lynsey Leave a Comment

Homemade lime strawberry shortcake is so easy, uses a few simple ingredients and comes together quickly. Fluffy and subtly sweet drop biscuits create a beautiful foundation for a mound of fluffy, sweet strawberries and a simple and fluffy homemade whipped cream. A truly perfect summer dessert.

Y’all, the weather is getting warmer and I’m so excited. You know why? Because that means it’s garden weather and that means lots of fresh fruits and veggies right at my fingertips!!!

I’m a sucker for strawberries. Those sweet, juicy berries call my name whenever I peruse the produce section. And you know you’ve picked a winner when you get home, rinse one off, taste it and it tastes like it has been sprinkled in sugar.

I think I could eat my weight ( and then some) in strawberries. Which is a dangerous thing since ours are thriving right now and are just a few steps away in our garden.

Since we seem to be surrounded with an abundance of strawberries, the only answer is to make numerous strawberry goodies! Like strawberry shortcake.

A dessert that is so simple yet so delicious.

Strawberry shortcake is a simple dessert that packs a lot of flavor and one that truly highlights the delicious, sweet strawberry.

This particular recipe uses a simple, sweet drop biscuit that receives a sprinkle of raw sugar before being baked. The the perfect amount of fluffy, sweet dough with just a slight crunch of sugar.

After baking, the biscuit is sliced in half, topped with a generous serving of strawberries and finished with a big spoonful of fresh whipped cream. A simple, yet extraordinary dessert!

Lime Strawberry Shortcake

Yield: 6 Shortcakes

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Homemade strawberry shortcake is so easy, uses a few simple ingredients and comes together quickly. Fluffy and subtly sweet drop biscuits create a beautiful foundation for a mound of fluffy, sweet strawberries and a simple and fluffy homemade whipped cream. A truly perfect summer dessert.

Ingredients

Biscuits-

2 Cups flour
2 1/2 Tbsp sugar
1 Tbsp baking powder
1/2 Tsp salt
1/4 Cup unsalted butter, cubed
1 Cup milk
Zest of a lime
1 Tbsp sugar in the raw, for topping

Berries:

3 Cups strawberries, hulled and sliced
1 1/2 Tbsp sugar

Whipped cream:

1/2 Cup heavy whipping cream
2 Tbsp sugar
Pinch of lime zest

Instructions

For the biscuits:

Preheat oven to 400. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
In a large bowl combine flour, sugar, baking powder, and salt. Whisk to combine.
Add the butter, using hands or a pastry blender cut the butter into the flour mixture until coarse crumbs are formed.*
Add the zest and milk and stir until just combined.
Drop heaping tablespoons of dough on the prepared baking sheet, leaving at least an inch between each. Sprinkle with sugar in the raw.
Place in the preheated oven and bake for 12-14 minutes, until golden. Remove from oven and allow to cool.

For the strawberries:

While the biscuits are baking, slice the strawberries and place in a bowl. Sprinkle with sugar and toss to coat.
Cover and place in the refrigerator.

For the whipped cream:

Pour the whipping cream in a large bowl, beat on high until mixture begins to thicken. Add the sugar and continue whipping until stiff peaks form.
Add lime zest and fold to incorporate.
Refrigerate until ready to serve.

To assemble:

Slice the biscuits in half.
Spoon some of the berries and their juices on the bottom half of the biscuit. Top with a spoonful of lime whipped cream. Set the top half of the biscuit on the whipped cream and serve.

Notes

*Do not overwork the batter. If there are chunks of butter visible that is perfectly fine. That will yield a flakier biscuit.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 468mgCarbohydrates: 57gFiber: 3gSugar: 19gProtein: 7g

Some of my favorite products for this recipe:

This post may contain affiliate links. We may receive a small portion of revenue, at no additional charge to you, if you purchase something through one of the provided links. Thank you!

Maple Pumpkin Buttermilk Biscuits

October 13, 2014 by Lynsey Leave a Comment

I’m a bread lover, so me telling you that biscuits…or any type of bread for the matter, are an absolute favorite of mine. There’s nothing much better than a flaky biscuit straight from the oven that’s been schmeared with a little butter and perhaps a dab of jam. Give me that any day of the week and I’ll be one happy camper.

Another thing I’m infatuated with. Pumpkin. Yes, I know, shocker again. I’m a pumpkin-aholic and when this time of year rolls around I’m chomping at the bit for all things pumpkin. And, I think it’s safe to say that I’m in pretty good company with about 99.9% of the U.S. feeling the exact same way.

So, pumpkin fans rejoice. You can now have your beloved pumpkin in a delicious, flaky biscuit. Ahhhh. I know, right?

A perfectly golden, slightly rustic orange tinted biscuit with hints of maple syrup, pumpkin pie spice and a little heat from a pinch of cayenne pepper. It’s baked to perfection then topped with more maple goodness in the form of maple butter.

Now, you could stop there and be completely happy with this almost dessert-like biscuit. It’s amazing and the perfect taste of fall. Or, you could amp up the pumpkin flavor by adding a generous helping of homemade, whipped pumpkin butter and melt at the taste of pure delight.

However you decide to enjoy these, just make sure these hit your breakfast table ASAP!

Maple Pumpkin Buttermilk Biscuits

Ingredients:

9 Oz (about 2 cups) all purpose flour
2 1/2 Tsp baking soda
1/2 Tsp salt

3/4 Tsp pumpkin pie spice
Pinch cayenne pepper
5 Tbsp chilled unsalted butter, cut into small cubes
1/3 Cup buttermilk
3/4 Cup canned pumpkin puree
3 Tbsp maple syrup

For the glaze-
2 Tbsp unsalted butter
2 Tbsp maple syrup

Directions:

Preheat oven to 400.

Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray. Set asdie.

Combine flour, baking powder, pumpkin pie spice, cayenne, and salt and whisk to combine. Add butter and using a pastry blender or 2 knives cut in until the mixture resembles coarse meal. Place in refrigerator and allow to chill for about 10 minutes.

In a medium bowl combine buttermilk and maple syrup and whisk to combine. Add the pumpkin puree and stir until just incorporated. Add the buttermilk mixture to the flour mixture and stir until moist.

Transfer dough out onto a lightly floured surface, roll to coat. Knead lightly about 4 times. Roll the dough into a 9×5 rectangle that is approximately 1/2 an inch in thickness. Fold dough crosswise into thirds. Reroll the dough into another 9×5 rectangle that is about 1/2 an inch thick. Dust the top of the dough with flour. Fold dough crosswise into thirds and gently roll or pat to 3/4 inch thick. Using a 1 3/4 round biscuit cutter, cut biscuits by pressing straight down through the dough, being sure not to twist the cutter. Transfer to the prepared baking sheet.

Place in preheated oven and bake for 14 minutes, or until golden brown. Remove from oven and immediately brush with maple butter. Allow to cool slightly then serve.

For the maple butter-
Place butter in a small saucepan over medium heat. Once the butter has melted add the maple syrup, bring to a boil then reduce to a simmer. Allow mixture to simmer about 2 minutes, remove from heat and brush the biscuit tops.

Recipe source: barely adapted from Cooking Light

Peanut Butter, Banana Fluffernutter Stuffed Waffles

September 11, 2014 by Lynsey Leave a Comment

I am always looking for quick and easy breakfast ideas. Even though I don’t have to be at work at 8:00 or 8:30 everyday, my “job” still starts bright and early and as soon as Tucker wakes up breakfast is essential. There are some days he just wants cereal, granola bar or toast, but other days he wants a little something more. On those days I want to provide him with something with some substance but doesn’t take 30-45 minutes to make.

Recently my waffle maker has been my best friend, and my friend has been receiving quite a workout. From basic waffles, to grilled cheeses and one of my new favorites-stuffed waffle biscuits, this little guy can do it all. And does it fast!

One of my crews favorite flavor combos is peanut butter, banana and marshmallows. Honestly, I think that pretty much everyone loves that combination! And why wouldn’t you? Slightly salty, sweet and creamy peanut butter, bananas and sweet and fluffy marshmallows. The King new what he was doing when he fell in love with this profile and deemed it his signature dish.

So, when I started thinking of a quick breakfast to make my little guy one morning I started scanning the pantry and came across some of my staples that happen to be his favorites. Peanut butter, marshmallows and bananas. I got a can of biscuits from the fridge, sliced them in half and started piling in all the goods. I got my handy dandy waffle iron and put it to work.

I had a quick and Tucker-pleasing meal ready in about 10 minutes. I love these fluffernutter waffles because they are a cinch to make, my sous chef can be as hands on as he wants and they are cute little stuffed sandwiches that look like waffles. That is a home run if you ask me!

These are a perfect Saturday morning indulgence; especially if you want to top it with melted marshmallow cream, drizzle some melted peanut butter over the top or even add some whipped cream and chocolate. The options are endless. As great as they’d be on Saturday mornings, they are also perfect for those busy weekday mornings since they come together in very little time and all the goodies are stuffed inside. They are perfectly portable and so easy to eat!

Peanut Butter, Banana Fluffernutter Stuffed Waffles

Ingredients:

1 Can Pillsbury Grands Butter Biscuits
1-2 Bananas, quartered lengthwise and sliced
3 Tbsp packed brown sugar
8 Tsp peanut butter
1/3-1/2 Cup marshmallows

Directions:

Place bananas and brown sugar in a bowl and toss to combine. Set aside.

Turn on Belgian waffle iron and allow to preheat.

Cut biscuits in half lengthwise. Spread a teaspoon of peanut butter on 8 of the biscuits, top with a heaping tablespoon of bananas, followed by marshmallows. Top each of the biscuits with the other halves, press sides to seal.

Spray non-stick cooking spray on the waffle iron. Place 1-2 stuffed waffles (depending on size of waffle iron), in the waffle iron and gently close but do not press as it will settle during the cooking process. Allow to cook for 3-4 minutes, until biscuits are golden and cooked through.

Drizzle with syrup, melted peanut butter or powdered sugar.

Recipe source: A Lynsey Original

Bacon, Egg and Cheese Waffle Sandwiches

September 11, 2014 by Lynsey 1 Comment

When I ask my boys what they want for breakfast, 9 times out of 10 it’s the list of traditional breakfast options; bacon, eggs and biscuits. It’s nothing fancy, but it’s delicious. It’s comforting and a staple on kitchen tables pretty much everywhere. That combination is the perfect balance; fluffy biscuits, salty and crispy bacon, and rich and buttery eggs.

Combine the classic combination and pile it high on a sandwich and you’ve got one of the most iconic breakfast sandwiches ever. Not only are they a popular option and a standard breakfast item on menus across the country, they are also a go to option in the kitchen at home.

I’ve added another twist on this amazing classic. Instead of the basic biscuit or English muffin, the bacon, eggs and cheese are sandwiched together between two flaky, golden biscuits that have been “baked” in the waffle iron. Taking the basic biscuit and making it a little more crispy on the outside and keeping the insides fluffy.

It’s no news to any of you that have been visiting the blog for any amount of time that I love sweet and salty and that applies to breakfast too. I like to smear a thin layer of strawberry jelly across the bottom half of the biscuit waffle while it’s warm, allowing the jelly to get into all the waffle nooks and melt just a bit. Then I layer the remaining ingredients and top it off with another waffle biscuit.

This is a delicious and filling breakfast that I could enjoy any day of the week. It’s portable, making it ideal to enjoy on the route to work or school and it’s ready in about 15 minutes including cooking the bacon and eggs. You could also speed the process up a bit to ease the morning rush even more by cooking the bacon and eggs in advance and having them in the refrigerator waiting to go on the biscuits.

If you enjoy the classic bacon, egg and cheese sandwich then I promise your world will be changed by putting those ingredients on a waffle biscuit. Your morning rush never tasted so good!

Bacon, Egg and Cheese Waffle Sandwiches

Ingredients:

1 Can Pillsbury Grands Biscuits
8 Slices cooked bacon
5-6 Eggs, scrambled
3/4 Cup shredded sharp cheddar cheese

Directions:

Preheat standard waffle iron.

Spray waffle iron with non-stick cooking spray. Slightly flatten biscuit dough and place on waffle iron, pull top of iron down but do not press. Allow biscuits to cook for 3-5 minutes, until biscuits are golden and cooked through. Continue with remaining biscuits.

Place four of the biscuit waffles on four separate plates. Top each with bacon, eggs and cheese and the other four biscuits. Serve.

Recipe source: A Lynsey Original

Caramelized Banana Stuffed Biscuit Waffles

September 9, 2014 by Lynsey Leave a Comment

My two guys are obsessed with bananas. Spencer has a banana every morning and Tucker has at least one a day, if not more. They are obsessed, so any time I’m able to sneak a few away in order to experiment I take full advantage! It’s not that they don’t like what I make with them, it’s that they eat them so fast that I can’t get around to making something before they disappear.

This recipes was one of those times where I was able to snag a few bananas from their stash! When I was preparing for #waffleweek2014, I knew I had to make at least one recipe involving apples. I’ve already make brown butter banana waffles, which are amazing! So this time I wanted to do a little something different. Something not only to highlight bananas, but also to help give parents a quick and kid pleasing option for breakfast on those crazy mornings before heading out to school.

Then it came to me. Banana stuffed biscuit waffles! But not just plain ol’ bananas…although that would probably be pretty good too! These are filled with bananas that have been tossed in brown sugar and a tiny pinch of cinnamon! How good does that sound?

The waffles aren’t made of traditional waffle batter. Actually there’s not even a reason to get out any mixing bowls, whisks or measuring spoons. I’m serious! These waffles are made out of butter, flaky canned biscuits. In a matter of about 30 seconds, the time it takes to pull the can out of the fridge and open it, your half way to making these delicious stuffed waffles.

I used the Pillsbury Grands butter biscuits, and just cut the uncooked biscuit in half then spooned some of the brown sugar bananas in the center. I placed the other half of the biscuit on top of the banana mixture, sealed it and dropped it on the waffle maker. That’s it. It about three minutes you’ve got a delicious, butter biscuit waffle that’s filled with caramelized bananas. How perfect is that for a quick breakfast.

It’s even ideal for breakfast on the go. The entire waffle is filled, sealed and cooked making it perfectly portable and easy for the kids to enjoy on the ride to school. The next time you’re in a time crunch, forget the microwave biscuits and make these stuffed biscuit waffles. From start to finish, all you need is 15 minutes!

Caramelized Banana Stuffed Biscuit Waffles

Ingredients:

1 Can Pillsbury Grands butter biscuits
2 Bananas, quartered lengthwise and sliced
4 Tbsp brown sugar
Pinch cinnamon
Non-stick cooking spray, for the waffle iron

Directions:

Preheat waffle iron.

Place bananas, brown sugar and cinnamon in a bowl and toss to coat. Set aside.

Cut each of the biscuits in half, lengthwise. Spoon a heaping tablespoon of the bananas in the center of half of the biscuits. Top each of the filled biscuits with the other half, press to seal the edges.

Spray the preheated waffle iron with non-stick cooking spray. Place 2 to 3 biscuits on the iron, depending on the size of the iron, close gently but do not press down. Allow to cook for 3-4 minutes, until biscuits are cooked through and golden brown. Carefully remove, allow to cool for 2-3 minutes and serve.

To serve-
Enjoy plain, with a dusting of powdered sugar, syrup, melted peanut butter, drizzled chocolate or banana slices.

Recipe source: A Lynsey Original

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Biscuits

Ingredients

Instructions

Notes

Nutrition Information:

Did you make this recipe?

Ingredients

Biscuits-

Berries:

Whipped cream:

Instructions

For the biscuits:

For the strawberries:

For the whipped cream:

To assemble:

Notes

Nutrition Information:

Did you make this recipe?

Some of my favorite products for this recipe:

This post may contain affiliate links. We may receive a small portion of revenue, at no additional charge to you, if you purchase something through one of the provided links. Thank you!

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