Light, fluffy homemade biscuits with buttery layers. Perfect for breakfast, brunch, or as a side. Made with simple pantry ingredients and baked until golden brown.
american
Nutrition
Provides carbohydrates and moderate fat from butter and milk with some protein and calcium from dairy ingredients.
12% of daily energy
31 g
Carbs
55% kcal
9.5 g
Total fat
37% kcal
4.5 g
Protein
8% kcal
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
bakingbrunchbreakfastbiscuitsbreadsideoven and roastingquick & easyfamily friendly
Easy Fluffy Homemade Biscuits
Inspired Taste - Easy Recipes for Home Cooks (Joanne Gallagher)
8
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Equipment
Oven
Cast-iron skillet
Rimmed Baking Sheet
Food processor
Large bowl
Fork
Biscuit cutter
Instructions
1
Heat the oven to 425°F (218°C). Set aside an oven-safe 10-inch or 12-inch skillet, preferably a cast-iron skillet. If you do not have a skillet, a standard rimmed baking sheet will work.
2
In the bowl of a food processor, combine the flour, baking powder, baking soda, sugar, and salt. Pulse three to four times to mix.
3
Cut the cold butter into small cubes or thin slices and scatter them evenly over the flour mixture. Pulse 5 to 7 times, just until the butter is broken down into tiny, distinct bits resembling coarse meal with a few pea-sized pieces remaining.
4
Transfer to a large bowl. Make a well in the middle, then pour in the milk and stir gently with a fork or spatula just until a cohesive, shaggy dough forms and the flour is mostly hydrated.
5
Transfer the dough onto a lightly floured work surface. Sprinkle a bit of additional flour over the top, and gently bring the dough together with your hands. If the dough feels overly sticky, dust it with an additional tablespoon of flour as needed.
6
Without overworking the dough, gently pat it into a rough rectangle about ¾ inch thick. Fold the dough into thirds, bringing one short side over the center, then folding the opposite side over it like a letter. Rotate the dough 90 degrees. Repeat this patting and folding process two more times to create multiple flaky layers.
7
Pat the dough down a final time into a rectangle between ½ and ¾ inch thick. Press a 3-inch round biscuit cutter straight down into the dough and lift it cleanly away. Do not twist the cutter (twisting pinches the edges of the dough together, sealing the pockets of fat and preventing the biscuits from rising properly).
8
Place the biscuits in the prepared skillet (or on the baking sheet), arranging them close together to help them rise higher. Gently press the scraps together and use them to make more biscuits, but be careful not to overwork the dough, or the biscuits will be tough.
9
Bake for 10 to 15 minutes, until the tops are deeply golden brown and the biscuits have risen tall. Serve warm from the oven.
Easy Fluffy Homemade Biscuits
Inspired Taste - Easy Recipes for Home Cooks (Joanne Gallagher)
8
servings
0
per serve
0
minutes
Light, fluffy homemade biscuits with buttery layers. Perfect for breakfast, brunch, or as a side. Made with simple pantry ingredients and baked until golden brown.
american
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Equipment
Oven
Cast-iron skillet
Rimmed Baking Sheet
Food processor
Large bowl
Fork
Biscuit cutter
Instructions
1
Heat the oven to 425°F (218°C). Set aside an oven-safe 10-inch or 12-inch skillet, preferably a cast-iron skillet. If you do not have a skillet, a standard rimmed baking sheet will work.
2
In the bowl of a food processor, combine the flour, baking powder, baking soda, sugar, and salt. Pulse three to four times to mix.
3
Cut the cold butter into small cubes or thin slices and scatter them evenly over the flour mixture. Pulse 5 to 7 times, just until the butter is broken down into tiny, distinct bits resembling coarse meal with a few pea-sized pieces remaining.
4
Transfer to a large bowl. Make a well in the middle, then pour in the milk and stir gently with a fork or spatula just until a cohesive, shaggy dough forms and the flour is mostly hydrated.
5
Transfer the dough onto a lightly floured work surface. Sprinkle a bit of additional flour over the top, and gently bring the dough together with your hands. If the dough feels overly sticky, dust it with an additional tablespoon of flour as needed.
6
Without overworking the dough, gently pat it into a rough rectangle about ¾ inch thick. Fold the dough into thirds, bringing one short side over the center, then folding the opposite side over it like a letter. Rotate the dough 90 degrees. Repeat this patting and folding process two more times to create multiple flaky layers.
7
Pat the dough down a final time into a rectangle between ½ and ¾ inch thick. Press a 3-inch round biscuit cutter straight down into the dough and lift it cleanly away. Do not twist the cutter (twisting pinches the edges of the dough together, sealing the pockets of fat and preventing the biscuits from rising properly).
8
Place the biscuits in the prepared skillet (or on the baking sheet), arranging them close together to help them rise higher. Gently press the scraps together and use them to make more biscuits, but be careful not to overwork the dough, or the biscuits will be tough.
9
Bake for 10 to 15 minutes, until the tops are deeply golden brown and the biscuits have risen tall. Serve warm from the oven.
bakingbrunchbreakfastbiscuitsbreadsideoven and roastingquick & easyfamily friendly
Nutrition
Provides carbohydrates and moderate fat from butter and milk with some protein and calcium from dairy ingredients.
12% of daily energy
31 g
Carbs
55% kcal
9.5 g
Total fat
37% kcal
4.5 g
Protein
8% kcal
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
