Published Date: July 23, 2020 | Last Updated: March 23, 2023
These melt-in-your-mouth HOMEMADE BISCUITS will pretty much make everything better. Mood included.
Made with butter (none of that shortening here!) the flavor and texture of these biscuits is perfection! Serve these with Jam or my Sock-Knocking Sausage Gravy. Seriously yum. My family is hooked and wants me to make these on the daily😋
These melt-in-your-mouth HOMEMADE BISCUITS will pretty much make everything better. Mood included.
Made with butter (none of that shortening here!) the flavor and texture of these biscuits is perfection! Serve these with Jam or my Sock-Knocking Sausage Gravy. Seriously yum. My family is hooked and wants me to make these on the daily😋
Melt-In-Your-Mouth Homemade Biscuits
I admit, a little bit more work than store bought biscuits. But soooo worth it!
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Servings: 8
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1 T sugar
- 1 T baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 6 T unsalted butter, very cold
- 1 cup COLD buttermilk
Instructions
- Preheat the oven to 450°F
- Line a baking sheet with parchment paper.
- In a bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
- Cut the butter into small cubes and put it into the flour mixture. With a pastry blender (or two forks) press the butter down to incorporate the butter into the flour. Work it in gently until the butter is mostly pea-size or smaller. The faster you do this step, the better. You want the butter to stay cold. (Note: this step can be done in a food processor instead)
- Gently add the buttermilk and stir just until combined. DO NOT OVERMIX. Dough will be slightly sticky.
- Dust a flat surface with a little more flour, dump out the dough and with a floured rolling pin, roll dough to 3/4 inch tall. Use a biscuit cutter, or the top of a glass cup to push straight down into the dough. Try to get about 5 or 6 biscuits cut, then gently put the scraps together (again being careful not to overwork the dough) and cut another 2-4 biscuits with the remaining dough.
- Put biscuits 2 inches apart on the baking sheet lined with parchment paper and bake until barely golden, 10-13 minutes. Do not overcook.
Notes
*Note: makes 8-10 biscuits. If you make smaller biscuits they will cook much faster- so watch out to make sure they don’t burn.
Have you made these with Kamut flour? would you recommend that?