Homemade Biscuits

15 mins
Serves 1
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Directions

  1. 1Place two sticks of butter in the freezer overnight or for a few hours.
  2. 2Place two sticks of butter in the freezer overnight or for a few hours.
  3. 3Place two sticks of butter in the freezer overnight or for a few hours.
  4. 4In a bowl, add 4 cups of all-purpose flour, 2 tablespoons of baking powder, 2 teaspoons of salt, and 2 teaspoons of sugar.
  5. 5In a bowl, add 4 cups of all-purpose flour, 2 tablespoons of baking powder, 2 teaspoons of salt, and 2 teaspoons of sugar.
  6. 6In a bowl, add 4 cups of all-purpose flour, 2 tablespoons of baking powder, 2 teaspoons of salt, and 2 teaspoons of sugar.
  7. 7Mix the dry ingredients together until fully incorporated.
  8. 8Mix the dry ingredients together until fully incorporated.
  9. 9Mix the dry ingredients together until fully incorporated.
  10. 10Pull the butter out of the freezer and grate it using a grater, one stick at a time.
  11. 11Pull the butter out of the freezer and grate it using a grater, one stick at a time.
  12. 12Pull the butter out of the freezer and grate it using a grater, one stick at a time.
  13. 13After grating the first stick of butter, mix it well with the flour until coated, then add the second stick and repeat.
  14. 14After grating the first stick of butter, mix it well with the flour until coated, then add the second stick and repeat.
  15. 15After grating the first stick of butter, mix it well with the flour until coated, then add the second stick and repeat.
  16. 16Add 2 cups of milk to the mixture.
  17. 17Add 2 cups of milk to the mixture.
  18. 18Add 2 cups of milk to the mixture.
  19. 19Mix the dough with a spoon until just incorporated, being careful not to overmix.
  20. 20Mix the dough with a spoon until just incorporated, being careful not to overmix.
  21. 21Mix the dough with a spoon until just incorporated, being careful not to overmix.
  22. 22Cover your counter and hands with flour as the mixture is sticky.
  23. 23Cover your counter and hands with flour as the mixture is sticky.
  24. 24Cover your counter and hands with flour as the mixture is sticky.
  25. 25Fold the dough about 5 or 6 times to create layers, adding flour if needed for sticky edges.
  26. 26Fold the dough about 5 or 6 times to create layers, adding flour if needed for sticky edges.
  27. 27Fold the dough about 5 or 6 times to create layers, adding flour if needed for sticky edges.
  28. 28Cut out the biscuits using a biscuit cutter or a cup.
  29. 29Cut out the biscuits using a biscuit cutter or a cup.
  30. 30Cut out the biscuits using a biscuit cutter or a cup.
  31. 31Place the cut biscuits on a baking tray close together.
  32. 32Place the cut biscuits on a baking tray close together.
  33. 33Place the cut biscuits on a baking tray close together.
  34. 34Fold any remaining dough until you use it all up, forming the last piece into a ball and adding it to the tray.
  35. 35Fold any remaining dough until you use it all up, forming the last piece into a ball and adding it to the tray.
  36. 36Fold any remaining dough until you use it all up, forming the last piece into a ball and adding it to the tray.
  37. 37Bake in a high oven at 425°F for only 15 minutes until golden brown.
  38. 38Bake in a high oven at 425°F for only 15 minutes until golden brown.
  39. 39Bake in a high oven at 425°F for only 15 minutes until golden brown.

Ingredients

  • 2 sticks butter
  • 2 sticks butter
  • 2 sticks butter
  • 4 cups all-purpose flour
  • 4 cups all-purpose flour
  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 tablespoons baking powder
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 2 cups milk
  • 2 cups milk
  • 2 cups milk

Equipment

freezerbowlgraterforkmixerspoonbiscuit cutterbaking traycast iron pan (optional)oven

Tips

  • Freeze butter overnight or for a few hours.
  • Grate butter one stick at a time and mix with flour to prevent stickiness.
  • Do not overmix the dough.
  • Flour your counter and hands when handling the sticky dough.
  • Fold the dough about 5 or 6 times to create layers.
  • Bake biscuits close together so they 'hug' each other.