These homemade biscuits are full of flaky layers and perfect homemade biscuits slathering with butter and honey. These homemade biscuits are fluffy and tender with lots of flaky layers. So easy to make, using either buttermilk or milk.
They’re perfect for slathering with butter and honey! We just can’t get enough of these biscuits! As I’ve been testing this recipe, my family has been enjoying batch after batch of these homemade biscuits. Now that I’ve perfected the recipe, we’ll be making them even more often. These biscuits are just too good!
This biscuit recipe makes the very best biscuits. They are fluffy, soft and tender, with lots of flaky layers. The tops brown nicely in the oven, and the bottoms become deliciously crispy. They are delicious as is, and even better when you spread them with butter and a drizzle of honey.
We’ve been enjoying these biscuits as a side dish at dinner. Drizzling honey on a biscuit with butter. You can make these biscuits with milk or buttermilk, or a combination of the two. I’ve tested the recipe all three ways, and the biscuits are delicious no matter which you choose. When you make this recipe with buttermilk, the flavorful tang of the buttermilk comes through in the buttermilk biscuits. If you use milk, the biscuits turn out especially tender. My favorite is to use half buttermilk and half milk for the best balance of flavor and texture.
Whole milk is best in this recipe, but you can use lowfat if that is what you have on hand. You can also use homemade buttermilk substitute. How to make Biscuits You won’t believe how quick and easy this biscuit recipe is to make! I’ll walk you through the steps, including my tips for success. You’ll find the full recipe with ingredient amounts below.
Freeze the Butter: At least 20 minutes before you plan to make the biscuits, you’ll want to freeze the butter. Freezing makes sure that the butter is really cold, which is important for creating flaky layers in your biscuits. Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, sugar and salt. You can adjust the amount of sugar to your taste preferences. We prefer less sweet biscuits, so I usually use just 1 or 2 teaspoons. Dry ingredients with grated butter in a bowl. Stir it in: This is my favorite biscuit making trick!
Once the butter has gotten really cold in the freezer, you’ll grate it on a box grater. This is really quick and easy to do. Then you can quickly mix the grated butter into the dry ingredients, using your hands or a fork. If you’re like me and don’t enjoy the process of cutting butter into dry ingredients, you are going to love this trick! Dough in a bowl, mixed with a fork.
Use a fork to mix until a dough forms. It’s ok if a little bit of the dry ingredients aren’t incorporated at this point. If the dough seems very dry and you are having a hard time getting it to come together, you can add 1 to 2 tablespoons more milk or buttermilk. Step by step of how to fold the dough and cut the biscuits for the best homemade biscuit recipe. Repeat this step, folding and pressing the dough 4 to 6 times total. This is called laminating the dough and it creates those flaky layers that we all love in biscuits. Cut the Biscuits: After you fold the dough the last time, press it out until it is about 1-inch thick.
Press a round biscuit cutter straight down into the dough to cut the biscuits. Do not twist the biscuit cutter as you cut. Place the biscuits on a parchment paper-lined baking sheet. Brush the Tops and Bake: Before baking the biscuits, brush the tops with milk, buttermilk or cream. This helps the tops of the biscuits to brown as they bake. Bake the biscuits until they are lightly golden on top, 13 to 16 minutes. Keep the butter in the freezer and the milk in the refrigerator until you are ready to use them.