Ingredients
Equipment
Method
- First, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This will prevent the biscuits from sticking and ensure they bake evenly.
- In a large mixing bowl, combine the dry ingredients: flour, baking powder, sugar, and salt. Use a whisk to mix them thoroughly.
- Next, grate your frozen butter using the large holes of a box grater. This step is crucial for achieving that flaky texture. Gently fold the grated butter into the flour mixture, making sure to coat the pieces in flour.
- Pour in the milk, and with a wooden spoon, mix until a shaggy dough forms. Don’t overmix; you want to keep the butter pieces intact.
- Turn the dough out onto a lightly floured surface. Knead it gently with your hands, just enough to incorporate any dry flour. The dough should be tacky but not sticky.
- Pat or roll the dough into a rectangle that’s about ½ inch thick. The key here is not to overwork the dough. If it starts to stick, sprinkle a little more flour on your surface.
- Fold the dough into thirds, like a letter. This folding process helps create layers. Pat or roll it out again to ½ inch thick and repeat the folding process two more times.
- After the fourth fold, roll it out one last time into a rectangle. Use a 3-inch biscuit cutter to cut out biscuits. Place them on your prepared baking sheet, making sure to keep them close together for extra fluffiness.
- Bake your biscuits in the preheated oven for 14 to 16 minutes, or until they are golden brown on top. Check them around the 12-minute mark to avoid over-baking.
- Once baked, remove them from the oven and let them cool on the baking sheet for about 5 minutes before serving. This will help them set while still being warm and delicious!
Notes
Here are some tips that will help you master the art of making Easy Homemade Biscuits. With these hints, you’ll be on your way to creating the best biscuits around!
- Storage: Store leftover biscuits in an airtight container at room temperature for up to two days.
- Freezing: You can freeze unbaked biscuits for up to a month. Just freeze them on a baking sheet before transferring to a bag.
- Pairing: These biscuits go wonderfully with soups, stews, or as a side for breakfast dishes.
- Reheating: To reheat, place biscuits in a warm oven for 5 to 10 minutes to restore their freshness.
- Double the batch: If you’re hosting a gathering, double the recipe to ensure there are plenty to go around!