Description
This recipe for homemade biscuits yields soft, flaky, and buttery biscuits that are perfect freshly baked with butter or jam. Using grated frozen butter creates a tender texture, and the folding technique builds layers for ultimate flakiness. These biscuits are simple to make from scratch with common pantry ingredients, making them an ideal comforting addition to any meal.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1 tablespoon cane sugar
- 1 teaspoon sea salt
Wet Ingredients
- ½ cup unsalted butter (1 stick, frozen for 1 hour)
- ¾ cup whole milk or buttermilk
Instructions
- Preheat oven and prepare pan: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, cane sugar, and sea salt until evenly combined.
- Incorporate butter: Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Toss the grated butter with the flour to coat each piece. Then, use your hands to gently work the butter into the flour until the mixture looks like a coarse meal with pea-sized butter bits.
- Add milk and form dough: Pour in the milk or buttermilk and stir with a wooden spoon until a shaggy dough forms. Knead the dough briefly with your hands to incorporate any remaining dry flour.
- Fold and roll dough for layers: Turn the dough out onto a lightly floured surface. Pat or roll the dough into a ½-inch-thick rectangle. Fold the dough into thirds, then pat or roll it back to ½-inch thickness. Rotate the dough a quarter turn and repeat the folding and rolling process. Do this a total of four times to create flaky layers, dusting with flour as needed to prevent sticking.
- Cut biscuits: After the final fold, roll the dough out once more to ½-inch thickness. Use a 3-inch biscuit cutter to cut out 6 biscuits. Gather scraps, re-roll, and cut additional biscuits if desired. Place the biscuits on the prepared baking sheet, spaced slightly apart.
- Bake: Bake the biscuits in the preheated oven for 14 to 16 minutes, or until the tops are golden brown and the biscuits have risen.
- Cool and serve: Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before serving warm with butter or jam.
Notes
- This easy biscuit recipe creates the best homemade biscuits that are soft, flaky, and buttery.
- We love serving them freshly baked with butter and/or jam for breakfast or alongside meals.
- You can grate frozen butter for better layering, or cube the butter and use a pastry cutter if preferred.
- Make sure to not overwork the dough to keep biscuits tender.
- Use whole milk or buttermilk interchangeably depending on your taste preference.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
