These homemade biscuits are buttery, flaky, and made from scratch in just about 30 minutes. Perfect to serve for breakfast with butter and jam, and absolutely perfect with soups, stews, or slow cooked meals in winter.
In a bowl, combine the flour, baking powder, baking soda, salt, and sugar. Then, add the chilled, cubed butter. Pro tip - It is very important that the butter is chilled thoroughly. If necessary, place the butter in the freeze for 10 minutes.
Using a pastry blender or a fork, cut the butter into the flour until it resembles coarse bread crumb consistency.Pro tip - You can also grate the butter with a box grater. Alternatively, you can also use a food processor. Use short pulses and not too long instead transfer to the counter.
Add the egg and combine but do not overmix. Then, add the milk and combine well with a spoon or spatula. The mixture will still appear dry and crumbly and that's ok. Bring the dough into a ball and transfer to a lightly floured surface.Pro tip - Do not overmix mix as we do not want to activate the gluten in our dough.
Using a rolling pin, lightly roll the dough. Fold the dough onto thirds, bringing the two sides over the center. Then, fold the top and bottom sides into the middle as well (see video). Just like closing a box!! Repeat this once more or twice more to create more folds. Pro tip - The butter must be cold at all times for the biscuits to be flaky. If necessary, place it in the fridge for a few minutes.
Finally, roll the dough again to about a ½ to ¾-inch thickness, and using a 3-inch cookie cutter cut about 6 to 8 biscuits.Pro tip - Gather the remaining dough, stack, and make more biscuits until you have used up all the dough.
Bake for about 15 minutes until the top is lightly golden. Thicker biscuits may take up to 17 minutes. Remove from the oven, cool on the tray for 5 minutes.
Make sure everything is cold. I like to use a cold stainless bowl to work in so my ingredients stay cold. I even place the ingredients in the fridge for a while
Make sure the butter is chilled. If necessary freeze the butter for 10 minutes.
Similarly use cold milk - this will keep the butter cold as well
Sifting the dry ingredients will make a lighter more airy biscuit.
Make sure the baking powder and baking soda are fresh and not expired as these are very essential ingredients in this recipe
If you have warm hands, use a pastry blender or fork. Try to use your hands less if possible.
If you find the butter is getting warm, stop and let it chill in the fridge for a while so it is cold at all times.
If you don't have buttermilk, make it yourself. Take one cup of milk and add ½ teaspoon lemon juice or vinegar. Stir and let sit for 5 minutes. Then use as much as requested in the recipe.
Do not knead the dough. Gently press together to make a ball
The crumblier the mixture the flakier the biscuits will be.
When cutting the biscuits, use the cookie cutter in the top-down motion. Try not to twist the cutter. This will keep the layers open.
Dust the cookie cutter with flour before each cut this will prevent the dough from sticking to the cutter.
Dont' knead the leftover dough. Stack and cut. These may bake denser than the first batch.
Bake in the hot oven. This will help the biscuits rise tall with wonderfully light and airy layers.
Freeze or Make-Ahead biscuits
These baked biscuits can be frozen for up to 3 months if well wrapped in freeze-safe bags. Thaw in the fridge (not counter) for best results.
Biscuit dough can be kept in the fridge for up to 2 days.
The dough can also be frozen for up to 3 months as well. Prepare the dough as above. Shape into a disc, then wrap well in plastic wrap.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you