How I Fell for Homemade Biscuits (and Why I Keep Making ‘Em)
Alright, pull up a chair. So, I started making biscuits because store-bought just never tasted quite right—always a liiiittle bland, you know? Plus, my gran used to whip up a whole batch for Sunday breakfasts, and the smell alone could wake a slumbering teenager (me, obviously). I’ll probably never top hers, but man, I’ve come close. If you’ve ever tried making biscuits and wound up with more hockey pucks than fluffy clouds, don’t sweat it. Happens to the best of us—trust me!
Why I Keep Coming Back to This Biscuit Recipe
I make these easy homemade biscuits whenever the craving hits—especially on rainy mornings or when my brother’s around (he grabs ‘em three at a time; I swear his hands are magnets). And honestly, I love that it’s not fussy; if I can get everything in one bowl and not destroy my kitchen in the process, it’s already a win. Not gonna lie, I used to dread the sticky dough stage, but now I just dust my hands with flour and embrace the mess. Doesn’t matter if they’re a little wonky—they always disappear fast.
Your Ingredients—and a Few Handy Swaps
- 2 cups (about 250g) all-purpose flour (I’ve used self-raising in a pinch—just skip the baking powder and salt, though my old neighbor swears by White Lily brand for that soft Southern texture, but honestly, use what you’ve got).
- 1 tablespoon baking powder
- 1/2 teaspoon salt (sometimes I toss in a pinch more—depends on my mood)
- 1/4 cup (about 55g) cold butter, cubed (the real secret, cut straight from the fridge. I’ve even tried grating it once, but it just made everything messy)
- 3/4 cup (180ml) milk (whole milk is what I usually use, but I’ve tried oat milk and it was surprisingly decent. My cousin swears by buttermilk though—when I have leftover buttermilk, in it goes!)
Let’s Get Biscuit-Making (My Way, Mostly)
- Mix dry stuff first. In a big bowl, dump in your flour, baking powder, and salt. Give it a stir. I usually do this by hand since I hate dirtying another spoon, but don’t let me stop you.
- Add the butter. Toss those cold cubes right in. Now, you can use a pastry cutter if you’re fancy, but honestly, I just squish them with my fingers till it’s all crumbly, like coarse sand. (This is where I get distracted by my phone; don’t be like me.)
- Pour in the milk. Make a little well in your flour—fancy term, but all you do is poke a dip in the middle—and pour in most of your milk. Mix gently. If it still looks dry, splash the rest in. Don’t overmix or you’ll get dense, sad biscuits. (If it looks too sticky, just add more flour; no big deal.)
- On to the counter! Flour the countertop (or your kitchen table—growing up we didn’t even have a counter, just a battered old chopping board) and tip out the dough. Knead it very gently, just a handful of times. I usually pat it flat with my hands to about an inch thick—some folks roll, but I find that makes them tough.
- Cut them out. Grab a glass if you don’t have a biscuit cutter (mine went missing three Christmases ago). Wiggling the glass a bit as you cut helps. Place them on a baking sheet lined with parchment. Pop the leftovers together for a funny-shaped “chef’s biscuit”—that’s my favorite.
- Bake at 220°C/425°F for about 12-15 minutes till they’re golden and the kitchen smells like a dream. (And yes, I do sneak one almost immediately, too hot or not.)
A Few Notes You Won’t Find in Cookbooks
- If the dough sticks to everything, you probably added too much milk. Been there. Sprinkle on a bit more flour and laugh it off.
- Forgot to preheat the oven? Me too. Every. Single. Time.
- Sometimes I use salted butter and skip the added salt. Actually, I find it works better if you taste the dough (tiny bit!) before baking—though some say that’s not safe. Eh.
Variations I’ve Tried (Some With… Mixed Results)
- Cheese: Add a handful (or two) of grated cheddar. Delicious with soups. (But don’t overdo it, or they’ll melt into puddles.)
- Herbs: Chives or parsley, especially if you’ve got some that are about to go off in the fridge.
- Sweet: A spoonful of sugar and a sprinkle of cinnamon—great for breakfast with jam.
- Once, I tried adding chopped jalapeños. Let’s just say, my taste buds were not prepared, and I haven’t done it since.
Equipment – But Don’t Worry If You Don’t Have Everything
- Mixing bowl
- Biscuit cutter, or just a regular drinking glass (or, in a pinch, even the rim of a mug—not even kidding)
- Baking tray (parchment paper if you have it, but it’s totally optional)
- Pastry cutter (nice if you have one—fingers work just fine; sometimes better actually, makes it more homey)
Storing Biscuits (But Good Luck Making Them Last!)
If you somehow manage not to eat the whole batch right away, just store them in an airtight container at room temp. They’ll keep for 2 days, maybe 3, but in my house they never last that long; I usually find a single, forlorn biscuit by morning and it’s always gone by afternoon snack. You can freeze them, but honestly, I think they taste better fresh out of the oven. King Arthur Baking has a freezing guide that I tried once—pretty useful!
How I Like to Serve These (and a Family Tradition)
Fresh, warm biscuits smothered in salted butter (sometimes melting so much it drips down your hand—that’s the best). Or split ‘em open with a dollop of honey. My sister eats ‘em with brown gravy (don’t knock it ‘til you try it), but if I’m honest, my go-to is a big slather of raspberry jam. On odd days, we do sausage gravy. If you’ve got leftovers, try making little breakfast biscuit sandwiches; that’s a school morning lifesaver.
Pro Tips (Learned the Hard Way)
- Don’t rush the butter—if it’s not cold, the biscuits turn out flat and tough. I once microwaved the butter to soften it on a freezing day. Big mistake.
- Pat, don’t roll the dough. Whenever I’ve rolled it, they come out dry and dense. This took me embarrassing long to accept.
- If the biscuits come out too pale, just brush the tops with milk before baking; adds a nice golden finish (I sometimes forget this, but it does help!)
Biscuits FAQ (Yes, I’ve Really Been Asked These)
- Can I use margarine instead of butter? Sure, I guess, but the flavor won’t be quite the same. My aunt swears by it, though—go figure.
- Help! My biscuits are flat. Try not to twist when cutting them and make sure your baking powder isn’t ancient. (I once used a tin from, like, 2015—not my brightest idea.)
- I don’t have a biscuit cutter, is that OK? Totally! Use a cup, glass, or even free-form them. Imperfect shapes taste just as good, maybe even better.
- Can I freeze the dough? Not really my style, but I hear some folks do. If you try it, let me know how it turns out. I’m curious!
- Are these good the next day? Actually, I tend to think so; pop them in the toaster for that fresh-baked vibe. (If they haven’t vanished by then!)
So, that’s my easy homemade biscuit guide—unpolished, only a tiny bit chaotic, always loved. If you’re looking for more cozy baking ideas, I keep jotting down faves over at Sally’s Baking Addiction. Give these a try, and let me know how you make them yours!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter (cold, cubed)
- 3/4 cup whole milk
- 2 tablespoons unsalted butter (melted, for brushing)
Instructions
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1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
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3Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
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4Gradually add the milk, stirring until just combined. Do not overmix.
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5Turn the dough onto a floured surface. Pat it into a 1-inch thick rectangle and cut out biscuits with a biscuit cutter. Place onto the prepared baking sheet.
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6Bake for 13-15 minutes or until golden brown. Brush with melted butter and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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