Today I'm sharing one of our favorite breakfasts, this big batch of homemade Biscuits. They're fluffy and delicious with a subtle tangy flavor. Plus, they're really easy to make.
I like to serve them with honey butter or a sandwich with egg and bacon for a quick and easy breakfast. If you are a fan of Biscuits, don't miss our whole wheat biscuits and buttermilk biscuits recipe.
How to Make Homemade Biscuits
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 425°. Preheat the oven to 425°. Combine flour, cornstarch, baking powder, baking soda, salt, and sugar in a large stainless steel mixing bowl. Cut the chilled butter into the flour with a pastry cutter or two forks until the mixture resembles coarse crumbs.
Drizzle buttermilk over the top; use a fork or a rubber spatula to stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork!
Transfer the dough onto a lightly floured surface, dust the top with more flour, and gently bring it into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into four pieces. Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten.
Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking. Trim a thin border around the sides of the dough to create clean edges if desired.
Roll dough into a ¾" thick rectangle. Dust the blade of a sharp knife with flour and cut the dough into twenty-four squares.
Transfer the squares to (2) 13'' x 18 '' prepared baking sheet that has been dusted with flour; keep one batch in the freezer while baking the first batch to prevent the butter from melting.
Bake for about 15 to 20 minutes or until the biscuits are lightly golden on top and golden brown on the bottom. Remove the Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!
Related Recipes:
- Whole Wheat Biscuits
- Buttermilk Biscuits
- Cheddar Biscuits
- Drop biscuits
- Ham and Cheese Biscuits
- Savory Biscuits
📖 Recipe
Easy Homemade Biscuits
Tools
Ingredients
- 750 g (6 cups) all-purpose flour, spooned & leveled
- 70 g (½ cups) cornstarch or purpose flour
- 3 Tablespoons baking powder
- 1 teaspoon baking soda
- 3 teaspoons kosher salt; adjust to taste
- 2-½ tablespoons granulated sugar
- 4 sticks unsalted butter , very cold, and cut into ½ inch chunks
- 2-½ cups very cold buttermilk , plus 2 tablespoons for brushing
Instructions
- Preheat the oven to 425°. In a large stainless steel mixing bowl, combine flour, cornstarch, baking powder, baking soda, salt, and sugar. Cut the chilled butter into the flour with a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Drizzle buttermilk over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork!
- Transfer the dough out onto a lightly floured surface, dust the top of the dough with a bit more flour and bring it together gently into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into four pieces.
- Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking. Trim a thin border around the sides of the dough to create clean edges if desired.
- Roll dough into a ¾" thick rectangle. Dust the blade of a sharp knife with flour and cut the dough into twenty-four squares. Transfer the squares to (2) 13'' x 18 '' prepared baking sheet that has been dusted with flour; keep one batch in the freezer while baking the first batch to prevent the butter from melting.
- Bake for about 15 to 20 minutes or until the biscuits are lightly golden on top and golden brown on the bottom. Remove the homemade Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!
Notes
- To store: Allow them to cool completely at room temperature. Once cooled, transfer them to an airtight container or a zip-top bag. Biscuits can be stored at room temperature for up to 2 days. For longer storage, you can refrigerate the biscuits for up to 1 week or freeze them for up to 3 months.
- To reheat: Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for 5-10 minutes or until warm. Alternatively, you can wrap the biscuits in a damp paper towel and microwave them on high for about 20-30 seconds per biscuit or until they are heated to your liking. Reheating methods may vary, so adjust the time and temperature based on the size and thickness of your biscuits.
- These homemade biscuits can be refrigerated airtight for up to 5 days. Reheat in the microwave until heated through, about 10 to 15 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
