This biscuit recipe is easy to make and I’ve included my best tips to ensure that your biscuits are tender and flaky every time! Biscuits aren’t just for breakfast; serve them with meals like chicken stew, sausage gravy, or bacon gravy. They’re perfect for dipping and sopping up sauces of all kinds.
Ingredients for Biscuits
This homemade biscuit recipe is a quick recipe which means no waiting around for the dough to rise. Leavening (the rise of the biscuits) comes from both baking soda and baking powder as well as the way the dough is prepared. They’re light, fluffy and buttery delicious.
Flour: All purpose flour is the base of these biscuits. Baking Powder & Baking Soda: Together, these give your biscuits their rise and help them to brown. Ensure that your ingredients are fresh for the best rise. Sugar: Just a touch to balance flavors. Kosher Salt: Adds flavor, if you only have table salt, use a bit less. Cold Butter: Provides richness and flakiness. Coldness is key, so those butter bits remain intact creating flaky layers. Milk: Binds everything together.
How to Make Biscuits
Don’t overdo the kneading. Unlike yeast bread, you don’t want to overdevelop the gluten in the flour. The best biscuits are so tender they practically melt in your mouth, so be sure not to overwork the biscuit dough. Use a pastry cutter if you have one or a sturdy fork. You could also pulse a few times in your food processor with the dough blade. You don’t want to incorporate the butter completely, it should be about the size of peas. Avoid twisting the cutter. When using a biscuit cutter, avoid twisting it or it will seal the edges and they won’t bake up nice and flaky. Use a sharp cutter, the blunt edge of a glass will also keep the biscuits from rising nicely. Brush with milk. Brush the tops with milk or cream before baking for a golden brown top.
How to Store Leftovers
Homemade biscuits are easy to store. Depending on how long you want to keep them you can leave them on the counter, in the fridge, or store in the freezer!
Room Temperature: They’ll keep a few days at room temperature in an airtight container. Fridge: Store in a baggie in the fridge for up to a week. Freezer: Freeze leftover biscuits for up to 4 months. Store in freezer bags.
How to Reheat Homemade Biscuits
Homemade biscuits taste best served warm. They can go straight from freezer to oven or microwave without thawing first. Now bring on the butter and jelly and let’s eat some biscuits! Did you enjoy these Homemade Biscuits? Be sure to leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
