Description
These Easy Homemade Biscuits are fluffy, buttery, and perfect for any meal. Made from scratch with simple ingredients like all-purpose flour, baking powder, and cold butter, these biscuits bake quickly to golden perfection and are brushed with melted butter for a delicious finish. Ideal for breakfast, lunch, or dinner, these biscuits are a comforting classic everyone will love.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 Tbsp aluminum-free baking powder
- 1 tsp granulated sugar
- 3/4 tsp fine sea salt
Wet Ingredients
- 1/2 cup unsalted butter, cold (8 Tbsp)
- 1 cup half and half, minus 2 Tbsp
- 1/2 Tbsp melted butter (for brushing)
Instructions
- Dice Butter: Cut the cold unsalted butter into 1/2 inch cubes and place it back in the refrigerator until ready to use to keep it cold for flaky biscuits.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt thoroughly to ensure even distribution of leavening and seasoning.
- Cut Butter into Flour: Add the cold diced butter into the flour mixture. Using a pastry blender, two knives, or a fork, cut the butter into the flour until the largest pieces of butter are about the size of peas. This helps create flaky layers.
- Add Half and Half: Pour in 1 cup minus 2 tablespoons of half and half all at once. Stir gently until the dough just comes together and is mostly moistened. Avoid over-mixing to prevent tough biscuits.
- Shape Dough: Turn the dough onto a floured surface. If it’s sticky, lightly sprinkle the top with flour. Pat the dough into a rectangle, then fold it in half and pat again. Repeat the folding a second time to create layers, then pat into a rectangle about 5 by 10 inches and 3/4 inch thick.
- Cut Biscuits: Dip a 2 1/2 inch round biscuit cutter into flour to prevent sticking. Cut 8 biscuits from the dough. Gather the scraps, reshape into a rectangle, and cut 2 additional biscuits for a total of 10 biscuits.
- Bake: Place the biscuits on a parchment-lined baking sheet spaced 1 inch apart. Bake in a preheated oven at 450°F (232°C) for 12-15 minutes until the tops are golden brown and biscuits are cooked through.
- Brush with Butter: Immediately after baking, brush the tops of the hot biscuits with 1/2 tablespoon melted butter for a rich, glossy finish.
- Cool and Serve: Transfer the biscuits to a wire rack to cool for 10 minutes before serving to allow their texture to set.
Notes
- Keep butter cold to achieve flaky layers in the biscuits.
- Do not over-mix the dough; this will make biscuits tough.
- Dipping the biscuit cutter in flour helps in making clean cuts.
- Serve warm for best texture and flavor.
- Half and half can be substituted with whole milk or buttermilk if desired for a slightly different flavor profile.
