Easy Homemade Biscuits
These soft and irresistible homemade Butter Biscuits deserve a permanent place at your breakfast and dinner table. Made with only 6 simple ingredients you probably already have at home!
Ingredients
- 3½ cups bread flour, fluffed, spooned and leveled
- 1¼ cups whole milk cold
- 12 Tablespoons unsalted butter grated and chilled
- 3 Tablespoons granulated white sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon sea salt
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.
Instructions
Prep the ingredients
- In a medium mixing bowl, combine flour, baking powder, sugar and salt. Whisk and set aside.Note: For best accuracy, measure flour by weight in grams instead of cups. If you don't have a scale, fluff the flour with a fork in its bag or container, then spoon it into the measuring cup before leveling off with a flat edge.3½ cups bread flour, fluffed, spooned and leveled, 1 Tablespoon baking powder, 1/2 teaspoon sea salt, 3 Tablespoons granulated white sugar
- Grate the butter onto a plate and place into the freezer for 20 minutes.
Mix the dough
- Add the cold, grated butter to the dry ingredients bowl and mix lightly to coat. Then, make a well in the center and add the cold milk. Let it sit and slowly incorporate the flour and milk until the dough comes together and the liquid is absorbed. The dough will be shaggy and fall apart. That is normal and exactly what you want.1¼ cups whole milk, 12 Tablespoons unsalted butter
- Pour the dough and any dough crumbles onto a clean, well-floured surface. If the dough becomes sticky in some areas, add a bit of flour over the surfaces until it is manageable. Use your hands to gently bring the dough together into a cohesive rectangle.
Preheat the oven
- Pre-heat the oven 425°F. Line a baking sheet with parchment paper and set aside.
Laminate the dough
- Shape into a rectangle, about 9 inches long. Cut into thirds. Stack and press. Rotate and use a rolling pin to reinforce the shape into a larger rectangle again. Repeat the layering and rotating steps 3 times total.
- After you've repeated the lamination layering 3 times, use a rolling pin to smooth out into a large rectangle., about 9 inches long.
- Cut the dough into 8 large square biscuits. Place the biscuits onto the un-greased baking sheet. While the oven is preheating, freeze the baking sheet with the biscuits for at least 15-20 minutes. This helps minimize the butter melting during baking, which yields those flaky layers!
Bake
- Brush only the tops of the biscuits with egg wash. Bake for 20-25 minutes until the edges and the tops are golden. Note: Make sure the egg wash doesn't fall over the sides. The eggs will seal the layers and limit the height of your lamination during baking.
Notes
- You can prepare the dough, shape and store in the refrigerator up to 24 hours before baking. You can also freeze unbaked biscuits for 3 to 6 months. Proceed with the recipe baking directions. Once baked, they keep well for up to 3 days in an airtight container. Reheat in the oven at 300°F for 5-10 minutes.
Nutrition
Calories: 192kcalCarbohydrates: 7gProtein: 1gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 321mgPotassium: 63mgFiber: 0.003gSugar: 6gVitamin A: 587IUCalcium: 140mgIron: 0.2mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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