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Buttery, crumbly, and golden-brown, this classic biscuit is the backbone of any dish. It’s a tried and true recipe that you’ll want to read again and again.
Once you start making homemade rolls and biscuits, you’ll never go back. Then try these 1-hour rolls or 7-Up biscuits.
Tried and true homemade biscuits
Why use this recipe for classic biscuits? Well, it’s simple. Contains all the right ingredients in the right amounts. Would you like to make fluffy layers with cold butter? check. If you want a little sourness and a soft crumb, go for buttermilk. check. The light touch of the fabric? Please double check!
Trust me, these biscuits won’t let you down. When I make a batch, it’s light, airy, and very buttery, with a golden brown crust that makes me want to open it and slather it with butter. Eat it on its own, as a side, or with biscuits and gravy. The options are endless.
Materials needed
This classic biscuit recipe uses only 5 simple ingredients. You may already have everything you need. (Exact measurements are in the recipe card at the end of the post.)
- All-purpose flour: To give structure to the biscuits.
- baking powder: This will allow the dough to rise properly.
- salt: It enhances all the flavors and prevents your homemade biscuits from being bland.
- Unsalted butter: Creates delicious flaky layers. To do this, the butter must be cooled.
- Buttermilk: Adds moisture, richness, and flavor to the dough.
- Melted butter for brushing: For a perfect golden brown finish!
How to make classic biscuits
These homemade biscuits are super easy to make and only take about 30 minutes from start to finish. Perfect for a hearty dinner.
- Preheat the oven and prepare a baking sheet. Preheat the oven to 425 degrees Fahrenheit and prepare a baking sheet with parchment paper.
- Dry ingredients: In a large bowl, combine flour, baking powder, and salt.
- Add butter. Using a cheese grater, grate the cold butter into the flour mixture. Then use a pastry cutter or the back of a fork to “cut” the butter into the flour.
- mix: Once the butter is mixed, add the buttermilk. next, pastry cutter Or use a fork to mix the buttermilk into the batter. If you stop mixing just before everything comes together, the dough will become fluffy and crumble easily.
- Knead: Place the dough on a floured surface and use your hands to knead the dough into a ball. Be careful not to overwork or handle the dough to keep the butter as cold as possible.
- cut: Roll out the dough on a floured surface to 1 inch thick. Next, use a 3-inch biscuit cutter or cup to cut the biscuits. Gather the scraps of dough and form into a ball. Stretch the dough again and repeat the cutting process until all the dough is used up.
- Add to pan: Place biscuits 1 inch apart on prepared sheet pan.
- Brush with butter: Brush the top of each biscuit with melted butter.
- bake: Bake the biscuits until lightly golden brown on top and bottom, about 15 to 20 minutes.
tips for success
Here are some secrets to making homemade biscuits that everyone will want your recipe for.
- Use cold butter. Cold butter = flaky layers, so make sure the butter is cold before making the biscuits.
- Knead gently: Don’t mess with the dough too much! The heat from your hands will soften the butter and keep the biscuits from becoming crispy. Cold butter is the key. Just mix until the dough comes together and becomes crumbly.
- Please leave a space: Make sure there is enough space between the biscuits. It will expand when you put it in the oven.
Storing leftover biscuits and dough
Now, about the leftovers. These classic biscuits stay fresh for 1 day at room temperature and up to 3 days in the refrigerator.
Can I freeze leftover dough?
Yes, I can! Freeze the remaining dough in a single layer on a baking sheet, and once it hardens, transfer it to a bag. Simply thaw in the fridge overnight and bake as normal when ready to enjoy again.
See more homemade biscuit recipes to try
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Preheat the oven to 425 degrees Fahrenheit and prepare a baking sheet with parchment paper.
In a large bowl, combine flour, baking powder, and salt.
Using a cheese grater, grate the cold butter into the flour mixture. Use a pastry cutter or the back of a fork to “cut” the butter into the flour.
Once the butter is mixed, add the buttermilk. Using a pastry cutter or fork, fold the buttermilk into the dough. Stop mixing just before the mixture comes together. The dough should be fuzzy and crumbly at this point.
Place the dough on a floured surface and use your hands to knead the dough into a ball. Be careful not to overwork or handle the dough to keep the butter as cold as possible.
Roll out the dough on a floured surface to 1 inch thick. Cut the biscuits using a 3-inch biscuit cutter or cup. Gather the scraps of dough and form into a ball. Stretch the dough again and repeat the cutting process until all the dough is used up.
Place biscuits 1 inch apart on prepared sheet pan.
Brush the top of each biscuit with melted butter.
Bake the biscuits until lightly golden brown on top and bottom, about 15 to 20 minutes.
calorie: 367kcalcarbohydrates: 39gprotein: 6gfat: twenty onegSaturated fat: 13gPolyunsaturated fats: 1gMonounsaturated fats: FivegTrans fat: 1gcholesterol: 55mgsodium: 465mgpotassium: 413mgfiber: 1gsugar: 2gVitamin A: 655IUcalcium: 189mgiron: 2mg
Nutritional information is automatically calculated and should only be used as a rough guide.