Made From Scratch Buttery Biscuits
These biscuits go perfectly with my chicken and biscuits recipe … since that recipe needs biscuits! LOL So here is my biscuit recipe. I’ve worked hard to perfect this recipe, and I hope you like it. This is my go-to recipe when we need biscuits for breakfast, or dinner — they are flaky, buttery, fluffy on the inside and crisp on the outside. To me, they taste better than store-bought and cheaper than buying a can of biscuits! You can’t go wrong!
Watch the video recipe below, or skip ahead to the detailed instructions. Let me know what you think in the comments below.
Ingredients:
- 2 cups all purpose flour
- 2 tsp. sugar
- 1 tsp. salt
- 1 Tbsp. baking powder
- 1/2 cup of cold unsalted butter (1 stick)
- 1 cup milk (or buttermilk)
Directions:
- Preheat oven to 425.
- Add flour to your food processor (or mixing bowl if you will be using a biscuit or pie crust cutter tool — I find it’s just as easy in the food processor to get the butter nice and cut up and incorporated, but you do you).
- Add the sugar to the food processor, along with the salt, baking powder, and pulse to mix.
- Cut up cold butter into cubes and add to the food processor. Pulse to combine. Make sure you still have little pea-sized pieces of butter because that is what helps make biscuits yummy! You don’t want to vaporize your butter into molecules. We want chunks.
- Transfer the flour and butter mixture to a mixing bowl.
- Add milk (or buttermilk) to the flour and butter mixture. Stir to combine.
- Turn out onto a lightly floured surface. Fold gently about 10 times. Try to work quickly to avoid allowing the butter to melt. Cold butter makes better biscuits!
- Get it to a rectangle shape and roll out to about a half-inch to 3/4-inch thickness.
- Cut your biscuit shapes. I like circles, and that’s a traditional shape, although you can choose whatever shape you like I guess LOL. I use just a simple cup, but they do make actual biscuit cutters which I apparently need to get haha.
- Place the biscuit shapes on your baking sheet. I use a silicone mat, but you don’t need to have that. It’s not a deal breaker. Just get your biscuits on a baking sheet.
- Brush them with melted butter before they go in the oven.
- Bake at 425 degrees Farenheight for 15 minutes or until golden brown.
- Try not to eat them all at once!
- These go great with my chicken and biscuits recipe — try it for dinner tonight!