The perfect homemade biscuits are soft, light and fluffy….and don’t forget flaky…slathered with lots of butter and your favorite jam or jelly. butter, honey, jams, or gravy.
Making biscuits completely from scratch is actually not that much harder than making your biscuits with Bisquick or homemade baking mix.
…but obviously they are not as easy as opening a can, slapping them on a cookie sheet, and baking them…
But our goal has been to avoid as many processed foods as we can… biscuits included…
And besides, do you really need to buy something else when you already have all the ingredients to make them yourself just waiting to be used—ingredients such as flour, baking powder, sugar, salt, butter, and milk.
Not to mention that they taste SO much better…
1.The BakingPowder…Baking powder acts as a leavening agent…meaning that it serves to help the biscuits rise.
Baking powder is used instead of baking soda because baking soda is only needed when you are working with an acidic ingredients—such as buttermilk, lemon, or vinegar. So if you choose to use buttermilk instead of regular milk, you will want to used in addition to the baking powder.
Be sure that Is your baking powder is not outdat4ed before using it.
Use only aluminum free baking powder so that your biscuits will not have a metallic tate,
Ir ia important that you bake your dough right away instead of making the dough and then waiting for a while before you finishing your biscuits. Otherwise, the baking soda will not have the same leavening power.
2. The Flour…Choose an unbleached all-purpose flour.
3. The Sugar…Sugar adds a nice balance to the salt.
4. The Salt…Salt is pretty much a basic ingredient in any recipe…so why not this one?
5. The Butter…There has always been a debate as to whether your butter needs to be ice cold or simply softened. Honestly, either of these will work…but you never want to use melted butter, so don’t try softening it by sticking it in the microwave. Leave the butter out on the counter instead. Let it soften to the point that an indentation is left on the surface of the butter whenever you press your finger into it.
You could use any other type of fat—such as margarine, shortening, or coconut oil—but nothing compares to biscuits made with real butter.
6. The Milk…Biscuits have traditionally been made using buttermilk instead of regular milk…but you could also use regular milk…much better option, because how many of us actually keep buttermilk in our fridge on a regular basis.
Just remember that using buttermilk will make your biscuits have more of a “tangy” taste and is thicker than other milks…so you may need to adjust the amount used.
Another option would b4e to make your own “buttermilk” by adding 1Tbsp lemon juice or white vinegar.
Preheat oven to 425.
Line a cookie sheet with parchment paper or a silicone baking liner.
Whisk together the baking powder, flour, sugar, and salt in a large bowl until well combined.
If you don’I mix your dry ingredients together well at this point, your biscuits will end up having brown spots on them. So be sure to really stir everything together,,,, more than you think you probably need to,,for at least thirty seconds non-stop with a fork.
Even though I just said that you could use either cold or lukewarm butter, your best bet is to actually use cold butter…really cold butter…the coldest butter possible.
You do not want the biscuits to get too soft before sticking the biscuits into the oven.
The colder the butter is, the more dispersed the butter will end up being throughout the biscuits…and the softer and more flaky your biscuits will turn out.
Freeze your butter for at least twenty minutes before using.
Now either cut the butter into small pieces or grate the butter before adding the butter to your dough…
If you decide to gate the gutter, eave the wrapper on one end. Use this wrapped end to hold the stick of butter as your are grating it.
You can use either your hands tor a bod grate to wotk mix the butter into the dry ingredients.
Once you finish adding the butter, make a well in the center of your mixture..
As your are working with your batter, ir is important that you handle the dough as little as possible so that your butter will stay cold..
The Wet Ingredients
Not only is it important that you use cold milk, you should also use a cold egg and cold mil,
Add your cold milk and cold egg to the well that you just made in your dry ingredients. Stir with a spoon until the ingredients are combined. Bring your dough together: gently turn before dumping it onto your counter.
Add in a tablespoon of flour your until your dough is just dry enough to handle. The dough should come away clean from your fingers when you touch it, but stick to your fingers if you pinch it.
Be careful how much flour you do add thought. If you add too much flour, your biscuits will turn out tough instead of fluffy and light.
Rolling Out the Dough
Now that your dough is ready, it’s time to finish making your biscuits.
To roll the dough out, follow the following steps…
First flour the surface where you will be working.
Now dump the dough onto this well-floured work surface.
Sprinkle the top of the dough lightly with flour.
There is much debate as to whether or not to use a rolling pin to roll out your batter.
Many people prefer to simply use their hands, claiming that using your hands to pat the dough to the right thickness will melt the butter in the dough. Regardless which method you end up usingf, it is important that you do this gently.
You want to roll your dough in a 10×9 rectangle.
Now fold the dough in half. Folding the dough like this will create layers in the biscuits.
Roll the dough and fold it two more times.
Add more flour to the surface if doing this becomes too sticky.
Once you finish rerolling and folding your dough, you want to shape it into about a 10″ square that is about an inch high.
Cutting Out Your Biscuits
Now that you have pressed your dough into a rectangle, it’s time to start cutting our your biscuits, either with a biscuit cutter or glass.
First dip your biscuit cutter or glass in flour.
Cut out as many biscuits as you can with your dough. Go ahead and re-roll the dough as you need to…taking the time to gently knead the dough back together and fold the dough as you did when you were making them the first time.
As you finish cutting out each individual biscuit, place it on a lightly greased or parchment-lined baking sheet…
As you are cutting out this second batch of biscuits, you might want to stick them in the fridge so that they will stay cold.
Never twist your cutter as you are cutting out your biscuits.
Instead press the cutter firmly into the dough and lift. Otherwise, your biscuits will not rise as high.
Baking Your Biscuits
Preheat your oven to 400ºF.
Bake around ten to thirteen minutes…until the tops of the biscuits start turning golden brown…being careful not to overbake.
Brush tops of the biscuits with melted butter as soon as your take them out of the oven.