00743 11 40 C 11 55. 007431 69 buttermilk biscuit recipe 69 C 47.

This post may contain affiliate links. Making homemade Biscuits is a breeze with this recipe! They are so easy to make from scratch, and all you need are 6 simple ingredients. With this easy recipe, your biscuits will come out super buttery and flaky on the inside and crisp outside. A platter with six biscuits with a plate off the corner with one biscuit and a bowl of butter in the other corner.

While canned biscuits are convenient, you will love this easy biscuit recipe. The crumb of these homemade biscuits is tender, and there are many flaky, buttery layers. Even better, this family recipe comes together with everyday pantry staples that you probably already have in your kitchen. This flaky biscuit recipe has no rise time, the dough can be made ahead of time, and its practically failproof with my tips below. They are so delicious served warm with some homemade Honey Butter or sausage gravy or as a part of a breakfast sandwich.

Once you’ve mastered this easy recipe, you should make my Strawberry Shortcake recipe next. The biscuits use the same technique! Butter — make sure your butter is super cold for this biscuit recipe so the butter can melt inside as they bake. The steam that forms inside your biscuits as the butter melts is what makes them airy and flakey. If you have difficulty cubing the butter, you can grate it instead with a box grater. Flour — For the best biscuit, I prefer using all-purpose flour as you don’t want flour with high protein and high gluten content. This keeps the biscuits from getting dense and chewy.

Baking powder — to get tall biscuits, make sure the baking powder has not expired! We don’t use yeast in this recipe, so the baking powder does the heavy lifting. Set of two photos showing cold butter added to a flour mixture then worked into the flour. In a large bowl, whisk together flour, sugar, baking powder, and salt. Toss in the cubed butter to coat with flour. Using a pastry blender or by rubbing the butter pieces between your fingers, work the butter into the flour until the butter pieces range in size from peas to almonds.

Place biscuits on a prepared baking sheet. Bake for 20 minutes or until the tops and bottoms are golden brown. Immediately brush the biscuits with melted butter, if desired. A plate with a biscuit with additional ones in the background on a platter. Doing so will help them rise higher.

If you live somewhere warm, freeze your cubed butter for around 15 to 20 minutes beforehand, so they hold up better as you work it into the biscuit dough. When cutting the biscuits, don’t twist the cutter. Press it straight down into the dough and lift it straight up. Twisting can compress or pull the layers making the biscuits rise less or flop over while baking.