Homemade biscuit recipe plus#
Homemade biscuit recipe free#

For a few traditional options, check these out: Serve your homemade biscuits with almost any entree you could think of, from scrambled eggs to a bowl of hearty soup. The exception would be “angel biscuits” which are made with baking powder and yeast. Biscuits are mixed, rolled, and immediately baked. In general, you want to let quick breads rise while they’re in the oven, otherwise they might not turn out very fluffy. Should You Let Biscuits Rise Before Baking? Let this sit for a few minutes to thicken. DIY “Buttermilk:” If you don’t have buttermilk, you can make an easy substitute by combining two teaspoons of vinegar with enough milk to make ¾ cup.Consider Shortening: While vegetable shortening isn’t as common in baking recipes these days, some cooks swear by using half shortening, half butter for an even higher rise in their biscuits.

Homemade biscuit recipe free#

If you think your butter or dough is warming up too much, feel free to stick it in the fridge (or freezer) for a few minutes. This way, the small bits of butter will melt in the oven, creating buttery air pockets and flakes. Use Cold Ingredients: Another key to light, flaky layers is making sure the butter stays cold in the dough.It’s better for it to be a bit sticky and lumpy than to overwork it and get it smooth! Smooth dough means the gluten is activated, resulting in chewy, tough biscuits. Handle with Care: Biscuit dough is one of those doughs that shouldn’t be overmixed.For dependably light, delicious biscuits, these are my top tips:

What Is the Secret to an Excellent Biscuit?Įvery baker has their own secrets for perfect biscuits, but I’m happy to share mine with you guys. Brush the buttermilk biscuits with maple glaze while they are still warm. Optional Maple Topping: For the maple glaze, place the butter and maple syrup in a small saucepan, heat it to a simmer, and let it reduce for 3 to 4 minutes.

Enjoy! When the biscuits are done, take them out of the oven and let them cool on the baking sheet.Bake for about 10 minutes, or until the biscuits are well-risen and golden brown. Place the cut-out biscuits on the baking sheet, and brush each one with beaten egg to glaze. Press the scraps of dough together, and cut out 3 more rounds. Flatten it until it’s about an inch thick, and then use a biscuit cutter to cut out 9 rounds. Turn the dough out onto a lightly floured work surface, and knead or pat just enough to bring the dough together. Do not overwork the dough or the biscuits will be tough. Gently mix with a spoon, until a soft dough comes together.

To bring the dough together, make a deep well in the center of the flour mixture, and pour the buttermilk into the well. Try not to handle the butter too much with your hands, or it will warm and soften. You can also do this in a food processor. Rub or cut the cubed, cold butter into the dry ingredients, until the mixture resembles breadcrumbs. Finally, whisk together the flour, baking powder, sugar, and salt in a large bowl. Next, line a large baking sheet with parchment paper, and set it aside. First, you’ll want to preheat your oven to 450☏.

Prep the Oven, Baking Sheet, and Dry Ingredients.

Just how do you bake up a batch of fluffy, flaky biscuits? Glad you asked! 👇 Okay, so now that we’ve covered the ingredients list, let’s talk method.

Butter: Salted or unsalted, whichever you prefer.

Egg: For glazing the tops of the biscuits before baking.

Buttermilk: Or buttermilk substitute – see the “What Is the Secret to an Excellent Biscuit?” section below.

If you go with salted, you may want to reduce the amount of salt in the recipe.

Sugar: If you prefer, you can omit the sugar, but it adds a nice touch of sweetness.

Homemade biscuit recipe plus#

Flour: You’ll need all-purpose flour for the recipe, plus a little extra for rolling and cutting the biscuits.

Here’s the list: For the Homemade Biscuits This quick and old-fashioned recipe is made mostly with ingredients you probably keep stocked in your pantry and fridge, making it extra convenient. That’s right, you don’t have to be intimidated by biscuit-making! With a few helpful tips (and I share my favorites below), you’ll be rolling and cutting perfect homemade biscuits with ease. I love baking biscuits partly because they’re so easy to make. Whether you serve them with a hot breakfast, as a snack with butter and jam, or alongside a hearty dinner, they’re always a hit. No one can get enough of them – they are light as air, buttery, salty, and slightly sweet. My family always cheers when they hear I’m making biscuits. Easy Homemade Biscuits are a must-have for special meals, and they are so simple to make! These warm and tender biscuits rise high and practically melt in your mouth.