Best Ever Homemade Biscuits Recipe

I love making these homemade biscuits because they deliver incredibly tender, flaky layers every single time. The blend of cold butter and buttermilk (or milk) creates a perfectly crumbly dough that transforms into heavenly biscuits. Trust me, these golden treats are a game changer for any breakfast table. I truly adore biscuits.

I’ve been perfecting this Best Ever Homemade Biscuits recipe for a while now and i gotta say its become one of my favorite go-to recipes. Using just the right ingredients like 2 cups all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda (if using buttermilk), 1 teaspoon salt, 1 tablespoon sugar, 1/2 cup unsalted butter (cold and cubed) and 3/4 cup cold buttermilk or milk, these biscuits turn out so tender and light.

I love how the cold butter creates those flaky layers, and when you try them with a little butter and honey, its like a warm hug on a chilly morning. They also provide a decent mix of nutrients without too much sugar.

I really believe that blending a few traditional techniques with my twist from some einkorn recipes elevates this into the best biscuit recipe ever. Trust me, once you try these homemade biscuits, there’s no going back.

Why I Like this Recipe

I really love this recipe because the biscuits always come out so tender and fluffy even when im not super careful with my kneading. I like that the ingredients are simple and easy to find around the house so it never feels like im hunting for something extra. I also enjoy that i can use either buttermilk or milk, which really makes it flexible when im in a hurry or my fridge is missing something. And finally, nothing beats those warm biscuits slathered in butter and honey—they just make me feel all cozy and happy even on a bad day.

Ingredients

• All Purpose Flour provides carbohydrates for energy and structure for our biscuits, though its not high in fiber.
• Baking Powder acts as a leavening agent making the biscuits rise; it doesnt add nutrition but gives great texture.
• Baking Soda boosts rising when mixed with acidic buttermilk; it offers minimal nutrients but its crucial for fluffiness.
• Unsalted Butter adds rich flavor and tenderness; its high in fat so calories should be watched.
• Cold Buttermilk imparts a tangy taste while moistening the dough and adding a bit of protein and calcium.
• Sugar provides a subtle sweetness that balances the savory elements despite offering few nutrients.
• Salt enhances flavor across the board even though it doesnt supply any nutritional benefits.
• Cold Milk (if used) gives moisture and richness but lacks that tang compared to buttermilk.

Ingredient Quantities

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda (if you are using buttermilk)
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup cold buttermilk or milk

How to Make this

1. Preheat your oven to 425°F and lightly grease a baking sheet or line it with parchment paper.

2. In a large bowl, mix together 2 cups of all purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon sugar. If you’re using cold buttermilk then also add 1/2 teaspoon of baking soda.

3. Add the 1/2 cup cold unsalted butter (cubed) into the dry ingredients. Use a pastry cutter or your fingers to work the butter in until the mix looks crumbly with pea sized bits.

4. Pour in 3/4 cup cold buttermilk or milk depending on what you’re using then gently stir it all together until the dough just comes together. Don’t overmix it.

5. Turn the dough out onto a floured surface. Lightly knead it just 3-4 times to keep those flaky layers intact.

6. Flatten the dough to about an inch thick. Try not to press too hard so the dough stays fluffy.

7. Use a biscuit cutter or a glass to cut out biscuits. Press straight down and lift the cutter straight up to help keep the layers.

8. Place the biscuits on your baking sheet with the edges touching if you like them soft or spaced out if you want them crispier.

9. Bake in the preheated oven for around 12-15 minutes. Check to see if they turn a beautiful golden brown.

10. Remove from the oven and let them cool just enough to handle. Serve warm with butter and honey and enjoy every bite!

Equipment Needed

1. Oven (with temperature control to preheat to 425°F)
2. Baking sheet or parchment paper
3. Large mixing bowl
4. Measuring cups and spoons
5. Pastry cutter or your fingers to cut in the butter
6. Spatula or spoon for mixing
7. Floured surface for kneading out the dough
8. Biscuit cutter or a glass to cut out the biscuits

FAQ

Best Ever Homemade Biscuits Recipe Substitutions and Variations

• Instead of all purpose flour, you can try a blend of whole wheat flour and all purpose flour or even a gluten free flour blend if you’re aiming for a different texture.
• If you dont have baking powder, mix 1/2 teaspoon baking soda with 1 teaspoon cream of tartar to get a similar leavening effect.
• You can swap unsalted butter for table margarine or coconut oil. The flavour might shift a bit but it still works great.
• If you dont have buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for about 5 minutes before using.
• For salt, you might use kosher salt instead; just keep in mind the measurement might need slight adjusting since the grains differ.

Pro Tips

1. Use really cold butter and buttermilk. Keep them chilled till you’re ready to mix the dough so the butter stays in little chunks, which is what gives you those nice flaky layers.

2. Be careful not to overmix the dough. Stir it just until it comes together and try not to knead it too much because too much handling can make your biscuits tough.

3. While cutting out your biscuits, press straight down and lift up straight rather than twisting. This keeps the layers intact and helps the biscuits rise better in the oven.

4. If you like your biscuit crust a little crispy, space them out a bit on the pan instead of letting the edges touch. This makes a big difference in how they turn out.