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My Homemade Biscuit Recipe
These homemade biscuits are always a hit during the holidays. These are perfect for Thanksgiving, Christmas, or anytime you want that flaky and moist goodness of a homemade biscuit fresh out of the oven.
This homemade biscuit recipe only takes about 15 minutes to prep and 20 minutes to bake. You most likely have all the ingredients in your kitchen. In our home, a holiday dinner is not complete without these amazingly simple to make, yet insanely delicious homemade biscuits. Serve them hot and fresh out of the oven for an unforgettable experience. Serve them with butter, honey or both!
Did you think homemade biscuits would be so easy to make?
A quick and easy recipe for homemade biscuits. Don't buy store made or biscuits from a can. You most likely have all the ingredients in your cupboard and this only takes 30-40minutes (including bake time). Wow your guests with these delicious biscuits at your next dinner party.
- 1 Oven
- 1 Rolling Pin
- 2.5 cups All-Purpose Flour
- 2 tbsp Baking Powder
- 1 tbsp Granulated Sugar
- 1 tsp Kosher Salt
- 8 tbsp Butter Chill butter in the freezer 30-60minutes prior to using.
- 1 cup Buttermilk If you don't have buttermilk, see my notes below. You can make buttermilk with milk and lemon juice or white vinegar.
- Preheat oven to 425F. Line a large baking sheet with parchment paper.
- Whisk together flour, baking powder, sugar, and salt in a large bowl.
- Grate butter using a box grater into the flour mixture. Be sure to toss the flour throughout this process to incorporate the butter evenly. The trick is to have very cold butter, as you do not want it to melt until it's baking in the oven.
- Create a well in the middle of the dough and pour in 1 cup buttermilk. Stir to combine. Just before it begins to come together, dump out onto your lightly floured work surface.
- Bring your dough together and work into a 1" thick rectangle. Fold the dough into thirds (e.g. imagine folding a letter to place in an envelope). Using a rolling pin (or your hands), gently pat your dough back into a 1” thick rectangle. Repeat this process two more times. Work quickly, to avoid melting the butter.
- Roll your dough back into a 1” thick rectangle. Using a 2½” round biscuit or cookie cutter, press down to cut out the biscuits and place onto baking sheet at least a half inch apart (Tip: Do not twist, pull dough away from the cutter and lift up and place on baking sheet. Bring together dough scraps and form another 1" thick rectangle and cut more biscuits.
- Brush the tops of your biscuits with melted butter and bake until tops are lightly golden in color, about 20 minutes. Serve immediately with butter and/or honey.
Tips: Cold Butter – Be sure to chill your butter (in the freezer) at least 30 to 60 minutes prior to grating it into your flour mixture. You want the butter as cold as possible, so that it does not melt while you are mixing and folding your dough. This is the secret technique which ensures you get those extra fluffy biscuits. Buttermilk – most of us don’t have buttermilk in our fridge. Not a problem as long as you have milk and lemon juice or white vinegar. Just add 1 tbsp of lemon juice or white vinegar per 1 cup of milk. Drop in, stir and let sit for at least 5 minutes. In my experience, you will want the milk to be around room temperature for this to work. If the milk is very cold and fresh out of the fridge, it doesn’t seem to take. If I’m in a rush, I will zap it in the microwave in a glass measuring cup for about 15-20 seconds and then add the lemon juice/white vinegar. Working your Dough – as with all baking, don’t overwork the dough. Be gentle, pat into 1″ thick rectangles, fold into thirds and then repeat. Don’t stress out the dough more than you have to. Biscuit Cutter – Don’t twist. Simply push down the cutter into the dough and pull away the surrounding dough to cleanly separate and transfer your biscuit to your baking sheet. If you twist, you won’t get a proper rise on your biscuits.
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