Homemade Biscuits

15 mins
Serves 1
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Directions

  1. 1Put two sticks of butter in the freezer overnight or for a few hours.
  2. 2Put two sticks of butter in the freezer overnight or for a few hours.
  3. 3Put 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 one stick of butter out of the freezer and grate it into the dry ingredients.
  11. 11Pull one stick of butter out of the freezer and grate it into the dry ingredients.
  12. 12Pull one stick of butter out of the freezer and grate it into the dry ingredients.
  13. 13Mix the grated butter with the flour until it's coated.
  14. 14Mix the grated butter with the flour until it's coated.
  15. 15Mix the grated butter with the flour until it's coated.
  16. 16Repeat the grating and mixing process with the second stick of butter.
  17. 17Repeat the grating and mixing process with the second stick of butter.
  18. 18Repeat the grating and mixing process with the second stick of butter.
  19. 19Add 2 cups of milk to the mixture.
  20. 20Add 2 cups of milk to the mixture.
  21. 21Add 2 cups of milk to the mixture.
  22. 22Mix with a spoon until just incorporated, being careful not to overmix.
  23. 23Mix with a spoon until just incorporated, being careful not to overmix.
  24. 24Mix with a spoon until just incorporated, being careful not to overmix.
  25. 25Flour your counter and your hands.
  26. 26Flour your counter and your hands.
  27. 27Flour your counter and your hands.
  28. 28Place the sticky dough on the floured counter and sprinkle flour on top.
  29. 29Place the sticky dough on the floured counter and sprinkle flour on top.
  30. 30Place the sticky dough on the floured counter and sprinkle flour on top.
  31. 31Fold the dough about 5 or 6 times to create layers, adding flour if needed for sticky edges.
  32. 32Fold the dough about 5 or 6 times to create layers, adding flour if needed for sticky edges.
  33. 33Fold the dough about 5 or 6 times to create layers, adding flour if needed for sticky edges.
  34. 34Cut out the biscuits using a cutter or a cup.
  35. 35Cut out the biscuits using a cutter or a cup.
  36. 36Cut out the biscuits using a cutter or a cup.
  37. 37Place the cut biscuits close together on a baking tray or in a cast iron pan.
  38. 38Place the cut biscuits close together on a baking tray or in a cast iron pan.
  39. 39Place the cut biscuits close together on a baking tray or in a cast iron pan.
  40. 40Continue folding and cutting the remaining dough until all of it is used.
  41. 41Continue folding and cutting the remaining dough until all of it is used.
  42. 42Continue folding and cutting the remaining dough until all of it is used.
  43. 43Bake in a preheated oven at 4250F (2180C) for only 15 minutes until golden brown.
  44. 44Bake in a preheated oven at 4250F (2180C) for only 15 minutes until golden brown.
  45. 45Bake in a preheated oven at 4250F (2180C) 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

graterforkmixer (optional)spoonbiscuit cuttertraycast iron pan (optional)

Tips

  • Freeze butter overnight or for a few hours before starting.
  • Grate one stick of butter at a time and mix with flour before adding the second stick to prevent stickiness.
  • Do not overmix the dough.
  • Fold the dough 5 or 6 times to create layers.
  • Place biscuits close together on the tray for baking.