Introduction:
The BEST Homemade Biscuits are a quintessential comfort food, embodying the perfect balance of flakiness and softness. These biscuits are a staple in Southern cuisine, offering a warm and buttery taste that complements any meal or stands deliciously on its own.
The inspiration for these biscuits comes from cherished family recipes passed down through generations. This recipe captures the essence of homemade goodness, offering a comforting and delightful treat for breakfast or any time of the day.
“Why These Biscuits Reign Supreme: The BEST Homemade Biscuit”
- Fluffy and Buttery Texture: Achieves the perfect balance of flakiness and softness, thanks to the right combination of ingredients.
- Versatile Treat: Ideal as a breakfast side, a base for sandwiches, or simply enjoyed with butter and jam.
- Simple Ingredients, Classic Taste: A straightforward recipe yielding biscuits that taste just like Grandma’s homemade goodness.
Ingredients:
- 2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 3/4 cup buttermilk, chilled (plus more if needed)
Directions:
- Preparation:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Mixing the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- Incorporating Butter into the Flour Mixture:
- Using a pastry cutter or your fingertips, blend the cold cubed butter into the flour mixture until it resembles coarse crumbs. The butter pieces should be about pea-sized.
- Adding Buttermilk and Forming the Dough:
- Make a well in the center of the flour-butter mixture and pour in the chilled buttermilk.
- Gently mix the ingredients until the dough starts to come together. Be careful not to overmix; the dough should be slightly sticky.
- If the dough seems dry, add a little more buttermilk, a tablespoon at a time, until the right consistency is achieved.
- Cutting and Shaping the Biscuits:
- Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick round.
- Use a floured biscuit cutter or a sharp-edged glass to cut out biscuits. Avoid twisting the cutter; press straight down and lift.
- Baking the Biscuits:
- Place the cut biscuits on the prepared baking sheet, leaving a little space between each biscuit.
- Bake for 12-15 minutes or until the biscuits turn golden brown on top.
- Serving:
- Once done, remove the biscuits from the oven and let them cool on a wire rack for a few minutes before serving.
Notes:
- Ensure the butter is cold before cutting it into the flour mixture; this helps create flakiness in the biscuits.
- For extra fluffiness, handle the dough as little as possible and avoid overworking it.
FAQ:
Q: Can I freeze the biscuit dough for later use? A: Yes! Cut and shape the biscuits, then freeze them on a baking sheet. Once frozen, transfer to a zip-top bag. When ready to bake, place frozen biscuits directly onto a baking sheet and bake as instructed, adding a few extra minutes if needed.
Q: Can I substitute regular milk for buttermilk? A: Buttermilk provides a tangy flavor and helps create tender biscuits, but you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk. Let it sit for 5 minutes before using.
Enjoy the delightful warmth and flakiness of The BEST Homemade Biscuits—a timeless treat that’s bound to bring comfort and satisfaction to your table!