This recipe for homemade biscuits is really simple. The main thing to note is that in this recipe, we form the biscuits by hand by rolling them into little balls. Making the biscuits this way produces biscuits that are much more flaky and tender than ones that are rolled out and cut using pastry cutters.
Read more about how to make biscuits for more info, as well as how to measure flour.
Note: For best results, all the ingredients listed below should be chilled. Also, it wouldn't hurt to chill the bowl and blade of the food processor you use to combine the butter and flour.
- 1 1/4 cup/163 grams flour (all-purpose)
- 1 1/4 cup/140 grams flour (cake)
- 2 1/2 tsp baking powder
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1/2 cup butter/1 stick (cut into cubes)
- 3/4 cup milk
- Preheat oven to 425°F.
- In a large mixing bowl, sift together the flour, baking powder, sugar and salt.
- Combine the flour and butter in the bowl of a food processor and pulse 8 to 10 times until the butter is incorporated and the mixture looks like rough crumbs.
- Transfer the flour mixture to a large bowl, add the milk and mix until everything is combined and you have a soft dough. Don't mix past this point or the dough will get too tough.
- Dust your work surface with flour and turn out the dough. Cut it into thirds, and then cut each third into four pieces. Then gently, by hand, form each small piece into a ball. You don't want a tight ball, so don't press the dough. Just shape it gently into a ball and transfer each ball to a baking sheet.
- Bake 15 minutes or until golden.
Buttermilk Biscuits: Substitute buttermilk for regular milk.
Cheese Biscuits: Stir in 3 oz. grated cheddar cheese when you add the milk.
Herb Biscuits: Stir in 1 Tbsp chopped fresh herbs when you add the milk.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||6 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||1 g|