Homemade Biscuits

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A while back I had a craving for some biscuits and gravy. I had never really made biscuits from scratch but figured I wouldn’t be out of much if they did not turn out.

I googled homemade biscuits and found a recipe that had 5 stars and was titled as easy. For me this was a deal breaker….what was not to like about easy AND 5 stars? Here is the link to the site: Sugar Spun Run

I followed the directions exactly and was so impressed with how they turned out. Since they turned out so good, and were really delicious; I thought I should share the recipe, so you can all give them a whirl.

Homemade Biscuits

2 cups all-purpose flour
1 Tablespoon baking powder
1 Tablespoon granulated sugar
1 teaspoon salt
6 Tablespoons unsalted butter, very cold
3/4 cup whole milk

Instructions:
For the best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It’s ideal that the butter is very cold for light, flaky, buttery biscuits.
–Preheat oven to 425ºF and line a cookie sheet with nonstick parchment paper. Set aside.
–Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
–Remove your butter from the refrigerator and either cut it into your flour mixture using a              pastry cutter or use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
–Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
–Add milk, use a wooden spoon or spatula to stir until combined (don’t overwork the dough).
–Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
–Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold ion half again, repeating this step 5-6 times but taking care to not overwork the dough.
–Use your hands (do not use a rolling pin) to flatten the dough to 1″ thick and lightly dust a 2 3/4″ round biscuit cutter with flour.
–Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
–Repeat until you have gotten as many biscuits as possible and place less that 1/2″ apart on baking sheet.
–Once you have gotten as many biscuits as possible out of the dough, gently rework the dough to get out another biscuit or two until you have at least 6 biscuits.
–Bake at 425ºF for 12 minutes or until tops are beginning to just turn lightly golden brown.
–If desired, brush with melted butter immediately after removing from oven.
–Serve warm and enjoy.

NOTE:  This recipe can be doubled for more biscuits

I made a double batch of these as it looked like a lot of directions to be followed. I also ended up with more than 12 biscuits. The directions really were fantastic when I followed them exactly and the biscuits turned out light and tasty.

Many of them did not make it to the table for biscuits and gravy, as my husband and I sampled them before we got that far! I must admit I do enjoy baking and cooking and I enjoy it even more when things turn out and taste good!

If you give them a try let me know how yours turned out. I have a feeling these are my new favorite biscuits and I may have to make them the next time my family comes over.

 

“Baking is like washing
–the results are equally temporary.”

― Patricia Briggs,
Raven’s Shadow

“Cooking and baking is both physical and mental therapy.”
― Mary Berry

12 thoughts on “Homemade Biscuits

  1. Margy says:

    As soon as I saw the recipe I knew it was my mom’s (and now my) Baking Powder Biscuit recipe. I can’t count how many times I’ve made it!
    My original recipe uses shortening instead of butter. Another similar recipe uses oil (canola) instead of butter or shortening. This recipe also uses a cup of grated cheese and is called Best Cheese Biscuits.
    My Mayonnaise Biscuit recipe uses a combination of mayonnaise and milk. The milk can be replaced with sour cream or yogurt.
    The advantage of oil or mayo or sour cream or yogurt, is that you don’t have to cut anything in!

    Liked by 1 person

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