FREE BONUS: 5 Biscuits and gravy without sausage to Be a Better Cook! Homemade Biscuits are so easy to make and these are the fluffiest biscuits.
This Biscuit Recipe has just 6 ingredients and creates an irresistible crisp exterior with a super soft center. Once you master the art of making biscuits, you’re well on your way to enjoying Strawberry Shortcake or Biscuits and Gravy. This is the only Biscuit Recipe you will need. Homemade Biscuits are super soft and these are quick and easy to make with just 6 ingredients.
They’re perfect for any cooking skill level and taste way better than store-bought biscuits out of a can. Keep refrigerated until ready to use. Dip your pastry cutter into flour between each cut. This will create a cleaner cut for better rise. Don’t turn your cutter side to side and do not use a sawing motion. Cutting straight down will help the biscuits rise better.
The key to making great biscuits is in using cold butter. We dice up butter and then refrigerate the diced butter. Cold butter will produce the fluffiest layers in your biscuits. You can also use a fork with wide tines, two knives, or a food processor. In a mixing bowl, combine flour, baking powder, sugar, and salt.
Whisk until really well combined before adding butter and liquids. Add diced butter to the flour mixture and cut it into the flour until the largest pieces are pea-sized. It’s easy with a pastry blender. Pour in all the half and half at once and stir it in until the dry ingredients are just moistened then transfer to a floured surface. If the dough is too moist, dust the top with flour. Shape dough into a rectangle, fold in half. Shape into a rectangle again and fold a second time.
You can pull together the scraps to form 2 more biscuits. F for 12-15 minutes or until golden. Brush hot biscuits with melted butter. Do I need to use a biscuit cutter? If you don’t have a round biscuit cutter, you can use a knife or a bench scraper to cut biscuits into squares. Just be sure to cut straight down and don’t use a back and forth sawing motion.
We use unsalted butter in all of our baking and cooking since we can control the salt. You can substitute with salted butter and use a little less salt. Can I use a food processor for biscuits? To use a food processor, pulse together dry ingredients, then add chilled diced butter and pulse just until the largest pieces are pea-sized.
4 cup half and half and pulse only until combined. Overworking the dough can release gluten strands and cause biscuits to be tough. Also, be sure not to over-bake which can dry out the biscuits. 2″ cubes and refrigerate until needed. In a large mixing bowl, combine flour, baking powder, sugar and salt. 2 Tbsp of Half and Half all at once and stir until mixture comes together and is mostly moistened.
If dough is very sticky, lightly sprinkle the top with flour. Pat dough into a rectangle then fold it in half and pat into another rectangle. 2″ round biscuit cutter into flour and cut out 8 biscults. Pull together scraps and form into a rectangle to cut an extra 2 biscuits. F for 12-15 minutes or until tops are golden brown and biscuits are baked through.