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.
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What is Homemade Biscuits?
Homemade biscuits are baked bread products typically small, round, and fluffy in texture. They are made from a simple dough of flour, butter, leavening agents (such as baking powder and baking soda), and buttermilk or milk. The dough is mixed together and then baked until golden brown. Homemade biscuits are known for their rich buttery flavor and subtle tanginess if buttermilk is used. They can be enjoyed as a standalone treat, served with spreads like honey butter or jam, or used as a base for sandwiches or breakfast dishes.
Ingredients
Note: The full instructions are provided in the recipe card below.
- All-Purpose Flour: It gives structure and texture to homemade biscuits.
- Cornstarch: It helps to create a fluffy and light texture.
- Baking soda & Baking Powder: Use for leavening agents that cause biscuits to rise.
- Sugar & Salt: It enhances the flavor of the homemade biscuits.
- Butter: It adds moisture and flavor. I use unsalted butter to control the salt content of the biscuits.
- Store-bought Buttermilk or Homemade Buttermilk: It helps to create a soft and tender crumb.
Tools you'll need
- (1) 13" x 18" Baking Sheet
- Chef's Knife
- Parchment Paper
- large stainless steel mixing bowl
- Pastry Brush
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!
Substitutions
- All-Purpose Flour: You can substitute it with a 1:1 ratio of whole wheat flour for a healthier option or use a gluten-free flour blend to make the biscuits gluten-free.
- Butter: If you prefer a non-dairy option or want a healthier alternative, use coconut oil or vegetable shortening instead of butter. However, remember that the biscuits' flavor and texture may differ slightly.
- Buttermilk: If you don't have buttermilk on hand, you can make a homemade substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for a few minutes until it curdles, and then use it instead of buttermilk in the recipe.
- Cornstarch: You can omit it from the recipe if you don't have cornstarch. However, cornstarch helps to create a lighter texture in the biscuits so that the final result may be slightly different without it.
Variations
- Cheese Biscuits: Add shredded cheddar or your favorite cheese to the biscuit dough. Fold it in before shaping the biscuits, and bake as usual. The cheese will melt and create a savory and cheesy biscuit.
- Herb Biscuits: Mix dried herbs such as rosemary, thyme, or parsley into the dough for a fragrant and herb-infused biscuit. You can also sprinkle some herbs on the biscuits before baking for added visual appeal.
- Sweet Biscuits: Add a touch of sweetness by incorporating ingredients like sugar, cinnamon, or vanilla extract into the dough. You can also brush the baked biscuits with powdered sugar and milk for a sweet finishing touch.
- Bacon and Cheddar Biscuits: Fold cooked and crumbled bacon and shredded cheddar cheese into the dough. The savory bacon and cheesy goodness combination will elevate your biscuits.
- Whole Grain Biscuits: Substitute part or all of the all-purpose flour with whole wheat flour for a healthier twist. Whole grain biscuits will have a nuttier flavor and a heartier texture.
How to Serve
To serve the Homemade Biscuits, allow them to cool slightly before enjoying them while they are still warm. Serve them as a side dish with breakfast, brunch, or dinner, and pair them with butter, jam, honey, or your favorite spreads. They also make a great base for sandwiches.
How to Store & Re-Heat
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.
Make-Ahead
To make homemade biscuits ahead of time, follow the recipe instructions until you cut the dough into squares. Instead of baking them immediately, place the cut biscuits on a baking sheet lined with parchment paper and place the sheet in the freezer. Freeze the biscuits until solid, then transfer them to a freezer-safe container or bag for long-term storage.
When ready to bake, preheat the oven and arrange the frozen biscuits on a baking sheet. Bake for a few minutes longer than the original recipe specifies until the biscuits are golden brown and cooked. This make-ahead method allows you to have freshly baked biscuits whenever you desire with minimal preparation time.
How to Freeze
To freeze homemade biscuits, first, allow them to cool completely. Once cooled, place the biscuits in a single layer on a baking sheet or tray lined with parchment paper. Place the baking sheet in the freezer and let the biscuits freeze for about 1 to 2 hours or until they are firm. Once frozen, transfer the biscuits to a freezer-safe container or a zip-top freezer bag. Make sure to label the container or bag with the date. When you're ready to enjoy the frozen biscuits, remove the desired number from the freezer and let them thaw in the refrigerator overnight.
Preheat your oven to 350°F (175°C) and place the thawed biscuits on a baking sheet to reheat. Bake for 10 to 15 minutes or until they are heated through and lightly golden. Alternatively, you can wrap the thawed biscuits in foil and warm them in a 325°F (160°C) oven for about 15 to 20 minutes. Once reheated, serve the biscuits warm and enjoy their deliciousness.
Tips for Making The Best Homemade Biscuits
- Use cold ingredients: Cold butter and buttermilk help create flaky and tender biscuits. Ensure your butter is chilled and cut it into small pieces before incorporating it into the dough. Also, keep your buttermilk refrigerated until ready to use.
- Don't overmix the dough: Overmixing can lead to tough biscuits. Mix the ingredients until they come together, careful not to overwork the dough.
- Use a light hand when shaping the dough: When patting the dough into a rectangle or cutting out biscuits, handle the dough gently. Press down and shape it without applying too much pressure. This helps maintain the flakiness.
- Keep the dough cold: Warm dough can cause the butter to melt before baking, resulting in flat biscuits. Work quickly and keep the dough in the refrigerator or freezer to keep it cold.
- Use the right flour: All-purpose flour works well for homemade biscuits, but you can also combine all-purpose and cake flour for a lighter texture.
- Bake at high temperature: Preheat your oven to a high temperature, such as 425°F (220°C), to create a nice rise and golden color on the biscuits.
- Use a sharp cutter: When cutting out the biscuits, use a sharp biscuit cutter or a sharp knife. Avoid twisting the cutter, which can seal the edges and prevent proper rising.
- Allow for space between biscuits: When arranging the biscuits on the baking sheet, leave a little space between each one. This allows for better air circulation and helps the biscuits bake evenly.
- Brush with butter: For extra flavor and a beautiful golden color, brush the tops of the baked biscuits with melted butter as soon as they come out of the oven.
- Enjoy them fresh: Homemade biscuits are best enjoyed out of the oven while still warm. Serve them with butter, jam, or your favorite toppings for a delicious treat.
FAQ
How can I make the biscuits more tender and flaky?
Ensuring your butter is cold and not overworking the dough is key to achieving tender and flaky biscuits.
What is the purpose of cutting the biscuits into squares rather than using a round cutter?
Cutting the biscuits into squares minimizes dough waste, as there are no offcuts. It's a more efficient use of the dough.
How do I make gluten-free biscuits with this recipe?
To make gluten-free biscuits, you must use a gluten-free flour blend and ensure all other ingredients, including baking powder and soda, are gluten-free.
Can I make these biscuits with a dairy-free or vegan substitute for buttermilk?
You can use dairy-free or vegan buttermilk substitutes like almond milk with lemon juice or soy milk with vinegar to make vegan biscuits.
How do I prevent my biscuits from turning out dry or tough?
Avoid overmixing the dough, as overworking it can lead to dry and tough biscuits. Handle the dough gently.
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.