Homemade: Biscuits

Have you ever made homemade biscuits?  No?  You should really try.

They’re very simple, and I bet you have all the ingredients needed for them in your kitchen right now.  Flour, butter, baking powder, salt, sugar, milk.  Go ahead, go check.  I’ll wait.

{Insert Jeopardy theme song here.}

You do?  Fantastic, then let’s get started.

Here’s the cast of characters.

First, before you begin, you want your butter to be cold.  Very cold.  Not necessarily frozen, but the colder the better.  What I usually do is cut the butter into small cubes, put them on a plate, and set that plate far back in my fridge where it’s nice and cold.  If I’m in a hurry, I’ll put it in the freezer for a bit.

While your butter is gettin’ nice and cold, get the rest of your ingredients mixed up.  Flour, sugar, salt and baking powder.

Now I like to blend all mine in my food processor.  It’s not necessary, not by any means.  But for me it’s nice and quick, and it gets the cold butter chopped up nice and fine within the flour mixture without melting too much and getting all sticky and gooey. 

So dump all the dry ingredients in there and pulse it around a bit to get it all mixed up.  Then get the ice cold butter from the fridge or freezer and scatter it around the flour mixture.  Grind/pulse for just 20 to 30 seconds or until the butter is finely mixed in with the flour and the mixture is sort of crumbly looking.

Now the butter does not have to be all completely blended in.  In fact, you want little chunks of butter here and there.  It will make the biscuits all that much more yummy.

Then add your milk.  I probably could have done this in the food processor too, but I chose to dump it into a bowl and add from there.  Go slow.  You may find you don’t need the full  cup, you might use a tablespoon or so less.  Just pour in most, stir, and keep adding until the mixture starts to pull away from the bowl.

Plop the dough onto a floured surface, sprinkling with more flour if needed. 

Now gently fold the dough over on itself four or five times (fold, flatten, `turn, fold, flatten, turn, you get it)

and pat it until its about an inch or so thick.  Do not knead this dough or it will turn out tough.

Next take a biscuit cutter….  What?  Don’t have a biscuit cutter?  No worries, neither do I.   You can use any old round glass or jar to cut the biscuits.  I use an old pickle jar.  I’ve even used just an old drinking glass.  Whatever you have lying around. 

Dip the opening in flour, place on the dough, push, then tap to make the dough come out.

Place the biscuits on an ungreased baking sheet. 

See those gnarly ones?  You’ll end up with some scraps at the end.  Just gently pat them together to form a biscuit shape and add to the baking sheet.  It may not be pretty but it will still taste as good.  I promise.

Now you can either bake them immediately or put the baking sheet in the fridge for a bit until you’re ready to bake.  Just don’t leave them on the counter.

Bake at 425 degrees for about 13 to 15 minutes, or until just turning golden brown on top.

When they come out, they will be lovely and golden and just waiting for you to put their yummy flakey goodness into your mouth.

Oh my.  Hello there.

Mmmm, get in my belly!  But not before topping with a bit of butter.

Oh yeah, that’s more like it.

Happy eating!

Here is the full recipe:


  • 2 cups flour
  • 1 TBSP baking powder
  • 1 tsp salt
  • 1 TBSP sugar
  • 1/3 cup butter, cubed and very cold
  • 1 cup milk

Mix together flour, baking soda, salt and sugar.  Cut in butter until mixture is crumbly.  Stir in milk slowly until mixture just comes together.  Turn onto floured surface, folding and turning several times and pat to 1 inch thick.  Cut biscuits into rounds and brush off excess flour.  Place biscuits on ungreased baking sheet.  Bake at 425 degrees for about 13 to 15 minutes.


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