FLAKY BISCUIT RECIPE RECIPES

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BISCUIT RECIPE - BEST HOMEMADE BISCUITS! - KRISTINE'…



Biscuit Recipe - BEST Homemade Biscuits! - Kristine'… image

The BEST biscuit recipe! These homemade biscuits are fluffy and tender with lots of flaky layers. They're perfect for slathering with butter and honey.

Provided by Kristine

Categories     Bread

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12

Number Of Ingredients 7

2 ½ cups all-purpose flour
1 tablespoon baking powder
2 teaspoons granulated sugar
½ teaspoon salt
½ cup unsalted butter
1 cup milk (or buttermilk)
milk, buttermilk or cream (for brushing on biscuit tops)

Steps:

  • Place butter in the freezer for at least 20 minutes.
  • Preheat oven to 425° F with a rack in the upper third of the oven. Line a baking sheet with parchment paper.
  • In a large bowl, combine the flour, baking powder, sugar and salt. Whisk together until well combined.
  • Grate the frozen butter using a box grater. Add the butter to the bowl and mix it into the dry ingredients using your hands or a fork.
  • Pour the 1 cup milk or buttermilk into the bowl and use a fork to stir until the dough comes together. It is ok if there are a few bits of flour not yet incorporated, but if the dough seems very dry and is not coming together add 1 to 2 tablespoons more milk or buttermilk.
  • Turn the dough out onto a lightly floured work surface. Pat the dough into a 1½-inch thick rectangle. Fold the dough in half on top of itself and pat it down into another 1½-inch thick rectangle. Repeat the folding process 4 to 6 times. Then press the dough down into a 1-inch thick rectangle.
  • Use a biscuit cutter (mine measures 2 ¼-inches) to cut out the biscuits, pressing it straight down into the dough without twisting. Once you've cut out as many biscuits as you can, gather the scraps and pat the dough out to 1-inch thickness a second and third time to finish cutting out all of the biscuits. Place them on the prepared baking sheet.
  • Brush the biscuit tops with milk, buttermilk or cream. Bake for 13 to 16 minutes, until the tops are lightly golden brown.

Nutrition Facts : ServingSize 1 biscuit, Calories 179 kcal, CarbohydrateContent 22 g, ProteinContent 3 g, FatContent 9 g, SaturatedFatContent 5 g, CholesterolContent 22 mg, SodiumContent 108 mg, FiberContent 1 g, SugarContent 2 g

OUR FAVORITE BUTTERMILK BISCUIT RECIPE | SOUTHERN LIVING



Our Favorite Buttermilk Biscuit Recipe | Southern Living image

However you make them, you'll be rewarded with layer upon buttery layer of biscuit perfection.

Provided by Southern Living

Total Time 50 minutes

Yield Makes 12 to 14 biscuits

Number Of Ingredients 5

½ cup butter (1 stick), frozen
2 ½ cups self-rising flour
1 cup chilled buttermilk
Parchment paper
2 tablespoons butter, melted

Steps:

  • Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
  • Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
  • Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a ¾-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
  • Roll dough to ½-inch thickness. Cut with a 2 ½-inch floured round cutter, reshaping scraps and flouring as needed.
  • Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475°F for 15 minutes or until lightly browned. Brush with melted butter.

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