Perfectly tender biscuits, crisp tops and bottoms, soft inside and loads of fluffy, buttery layers! Such an easy recipe means you can put homemade bread on the table for everyday dinners. Delish!
- 4 cups all-purpose flour (500g)
- 2 Tablespoons baking powder
- 1 Tablespoon sugar
- 1 teaspoon salt
- 3/4 cup ( 1 1/2 sticks) cold butter (167g)
- 1 1/2 cups whole milk (366g)
- Preheat the oven to 425°.
- Cut the butter into pea-sized cubes. Put the cubes into a small bowl and stick in the freezer until ready to use.
- In a mixing bowl, stir together the flour, baking soda, sugar and salt.
- Add the butter cubes to the dry ingredients and cut them into the mixture with a pastry blender, until pea-sized pieces of butter are evenly distributed throughout the mixture.
- Make a well in the center of the flour/butter mixture and add the milk.
- With a wooden spoon, gently stir the ingredients together until it becomes a shaggy dough. Avoid overworking the dough, to keep biscuits tender.
- Transfer the shaggy dough to a floured counter top and with your hands, gently begin bringing the dough together into one mass. It won't be perfectly smooth, but the flour an liquid will be incorporated enough for it to hold together in a rough ball.
- Press the ball out with your hands to form a disc that is an even 1" in thickness.
- Gently fold 1/2 the dough over onto the other half.
- Again, press the dough out to a 1" uniform thickness and then fold in half. Repeat this process 5 or six times to create layers in your biscuits. Be gentle and don't over work it. You will still see many pieces of butter throughout the dough.
- Use a 2 3/4" biscuit cutter to cut biscuits. Gather scraps. Press to 1" thickness and cut the rest.
- Arrange the biscuits on an ungreased baking sheet and bake at 425° for 12-15 minutes. Tops will be golden brown.
Keeping the butter very cold will allow it to create pockets of steam in your biscuits as they bake. This will create light, fluffy and soft biscuits with a layered internal texture.
Overworking the dough can make biscuits tough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Bread
- Method: Baking
- Cuisine: American