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Homemade Fluffy Buttery Biscuits Recipe

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This Homemade Biscuits recipe yields soft, flaky, and buttery biscuits perfect for breakfast or as a side for any meal. Made with simple pantry staples like all-purpose flour, baking powder, sugar, salt, cold unsalted butter, and whole milk, these biscuits are easy to prepare and bake to golden perfection in just 27 minutes. The technique of folding the dough ensures layers for a tender crumb, making them a delicious classic everyone will love.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (250g)
  • 1 Tablespoon baking powder
  • 1 Tablespoon granulated sugar
  • 1 teaspoon salt

Wet Ingredients

  • 6 Tablespoons unsalted butter, very cold (85g), ideally European unsalted butter
  • ¾ cup whole milk (177ml) – buttermilk or 2% milk can also be used

Instructions

  1. Chill the Butter: For best results, place your butter in the freezer for 10-20 minutes to ensure it is very cold, which is key for achieving light, flaky biscuits.
  2. Preheat Oven and Prepare Baking Sheet: Heat your oven to 425°F (220°C) and line a cookie sheet with nonstick parchment paper. Set aside until ready to bake.
  3. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt thoroughly. Set aside.
  4. Incorporate Butter into Flour Mix: Take the cold butter from the refrigerator and either cut it into the flour mixture with a pastry cutter or, preferably, grate the butter using a box grater. Stir the butter pieces into the flour mixture.
  5. Form Coarse Crumbs: Continue mixing until the mixture resembles coarse crumbs with small, evenly distributed butter pieces.
  6. Add Milk and Combine: Pour in the whole milk and use a wooden spoon or spatula to stir gently just until the dough comes together. Avoid overworking the dough to maintain tenderness.
  7. Work the Dough on Floured Surface: Transfer the dough onto a well-floured surface and gently bring it together by hand. If sticky, sprinkle additional flour as needed to manage the dough.
  8. Fold for Flakiness: Fold the dough in half over itself, then gently press it down to flatten. Rotate the dough 90 degrees and repeat folding and flattening 5-6 times, being careful not to overwork the dough to keep layers.
  9. Flatten Dough and Prepare Cutter: Using your hands (avoid a rolling pin), flatten the dough to about 1 inch thick. Lightly dust a 2 ¾ inch round biscuit cutter with flour.
  10. Cut Out Biscuits: Make close cuts by pressing the biscuit cutter straight down into the dough, then lift and drop each biscuit onto the prepared baking sheet. Do not twist the cutter to preserve biscuit rise.
  11. Place Biscuits on Baking Sheet: Arrange the biscuits less than ½ inch apart on the baking sheet to help them rise up evenly.
  12. Rework Dough for Extra Biscuits: Gently gather any remaining dough, press it together lightly to avoid overworking, and cut out an additional 1-2 biscuits until you have at least 6 in total.
  13. Bake Biscuits: Bake in the preheated oven at 425°F for about 12 minutes or until the tops turn lightly golden brown.
  14. Finishing Touch: If desired, immediately brush the hot biscuits with melted salted butter for extra flavor. Serve warm and enjoy!

Notes

  • Using very cold butter is essential for flaky layers – chilling it in the freezer helps achieve this perfectly.
  • Do not overwork the dough; gentle folding preserves the biscuit’s tender texture.
  • If you prefer, buttermilk or 2% milk can substitute whole milk to add slight tanginess or reduce fat.
  • Avoid twisting the biscuit cutter to get the best rise and shape.
  • Serve these biscuits warm for optimal taste, optionally topped with butter, honey, or jam.

Find it online: https://marthatasty.com/homemade-fluffy-buttery-biscuits-recipe/