Easy homemade biscuits for the win. It doesn’t get better than these for breakfast!
For years I tried different recipes to get the best homemade biscuits on the table for breakfast on weekends. Everything I tried failed, until I had success with making up my own recipe from trial and error. This biscuit recipe makes the best soft, but fluffy with a little bit of crunch biscuits. They are worth the effort to make them from scratch.
And by effort, I mean very little of it. I make these in a half awake stupor in the morning- and they turn out great! That’s proof enough for me.
How are biscuits made?
The key is paying close attention to the amount of time you handle the butter. And cold butter is key. The butter is what gives it the flakiness.
Combine all the dry ingredients in a bowl. Cut in the cold butter with a pastry cutter until the butter is smaller than peas. Add the milk slowly and start to stir. You may use a full cup of milk, but honestly it depends on the humidity in the air. Sometimes I use it all, but in this case I used all of it but about 1/8 of a cup.
You can see what the dough should look like. It’s a little sticky but combined. Add the dough to a very floured surface and knead it about 10 times. No fancy kneading needed! I just fold it in half and smooooooosh it. I’m fancy like that.
Flatten the dough using your hands so that it’s pretty even and about 1 inch thick. Use a biscuit cutter to cut the biscuit circles. I’ve used a drinking glass for years. I purchased this biscuit cutter at an Amish Auction in addition to many other items that came in the same box. The biscuit cutter I kept and I love it.
How long do I cook biscuits?
This recipe makes six medium biscuits. You will want to bake them in a preheated 425° F oven for 12 – 15 minutes. Keep an eye on them. When they turn a nice golden brown, they are ready! Enjoy!
These biscuits have the best crunch on the exterior but have that flakiness that makes the best ever! Enjoy!Print
Easy homemade butter biscuits made from scratch. No buttermilk needed! These flaky butter biscuits are the best you will ever make!
- 2 Cups all-purpose flour
- 1 TB baking powder
- 1 TB sugar
- 1 tsp salt
- 1/3 Cup butter, cold
- 3/4 to 1 Cup milk
- Preheat oven to 425° F.
- Combine dry ingredients in bowl.
- Cut in the cold butter until resembles small peas.
- Slowly add 3/4 Cup of milk and mix with fox until dough is just slightly sticky. Use more milk if needed.
- Remove dough from bowl and knead 10 times on floured surface.
- Flatten the the dough using hands until about 1 inch thick. Cut biscuits using biscuit cutter.
- Place biscuits on baking pan. Bake for 12 – 15 minutes or until golden brown.
Before adding butter to dry ingredients, cut into small cubes to make cutting in the butter easier and faster.