Homemade Biscuits

17 mins
Serves 8
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Directions

  1. 1Combine all dry ingredients together.
  2. 2Combine all dry ingredients together.
  3. 3Combine all dry ingredients together.
  4. 4Grate in your frozen butter into the dry ingredients.
  5. 5Grate in your frozen butter into the dry ingredients.
  6. 6Grate in your frozen butter into the dry ingredients.
  7. 7Use a fork to incorporate all the dry ingredients and butter.
  8. 8Use a fork to incorporate all the dry ingredients and butter.
  9. 9Use a fork to incorporate all the dry ingredients and butter.
  10. 10Add in one cup of very cold milk (regular or buttermilk).
  11. 11Add in one cup of very cold milk (regular or buttermilk).
  12. 12Add in one cup of very cold milk (regular or buttermilk).
  13. 13Combine until your dough is shaggy, being careful not to overmix.
  14. 14Combine until your dough is shaggy, being careful not to overmix.
  15. 15Combine until your dough is shaggy, being careful not to overmix.
  16. 16Flour your surface and your hands.
  17. 17Flour your surface and your hands.
  18. 18Flour your surface and your hands.
  19. 19Press out the dough.
  20. 20Press out the dough.
  21. 21Press out the dough.
  22. 22Fold the dough over itself and repeat about 8 times.
  23. 23Fold the dough over itself and repeat about 8 times.
  24. 24Fold the dough over itself and repeat about 8 times.
  25. 25Ensure the dough is about an inch and a half thick.
  26. 26Ensure the dough is about an inch and a half thick.
  27. 27Ensure the dough is about an inch and a half thick.
  28. 28Pre-heat your oven to 425 degrees Fahrenheit.
  29. 29Pre-heat your oven to 425 degrees Fahrenheit.
  30. 30Pre-heat your oven to 425 degrees Fahrenheit.
  31. 31Cut out your biscuits using a biscuit cutter or a glass.
  32. 32Cut out your biscuits using a biscuit cutter or a glass.
  33. 33Cut out your biscuits using a biscuit cutter or a glass.
  34. 34Add 2 tablespoons of water to the bottom of your skillet and cover with parchment paper.
  35. 35Add 2 tablespoons of water to the bottom of your skillet and cover with parchment paper.
  36. 36Add 2 tablespoons of water to the bottom of your skillet and cover with parchment paper.
  37. 37Optional: Brush the top of the biscuits with egg wash.
  38. 38Optional: Brush the top of the biscuits with egg wash.
  39. 39Optional: Brush the top of the biscuits with egg wash.
  40. 40Bake for 15-18 minutes (check around 17 minutes as ovens vary).
  41. 41Bake for 15-18 minutes (check around 17 minutes as ovens vary).
  42. 42Bake for 15-18 minutes (check around 17 minutes as ovens vary).
  43. 43Transfer to a cooling rack or enjoy while hot.
  44. 44Transfer to a cooling rack or enjoy while hot.
  45. 45Transfer to a cooling rack or enjoy while hot.

Ingredients

  • 2 cups flour
  • 2 cups flour
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 stick frozen butter
  • 1 stick frozen butter
  • 1 stick frozen butter
  • 1 cup cold milk
  • 1 cup cold milk
  • 1 cup cold milk
  • 1 egg
  • 1 egg
  • 1 egg

Equipment

forkbiscuit cutter (optional)glass (as biscuit cutter)ovenskilletparchment papercooling rack (optional)

Tips

  • Freeze the butter for a couple of hours before grating it into the dry ingredients.
  • Do not overmix the dough.
  • Flour your surface and hands before pressing out the dough to prevent stickiness.
  • Fold the dough over itself about 8 times to create layers.
  • Adding water to the skillet creates steam in the oven for moist biscuits.
  • Brushing with egg wash gives a beautiful golden color on top (optional).