Homemade Biscuits from Scratch
I pulled out the box of biscuit mix this morning and was getting ready to make a small batch when I guiltily thought that I should be making these things from scratch.
Jump to RecipeI felt even more motivated when I saw all of the processed food warning signs on the package: a long list of ingredients I didn’t recognize as food.
How hard could it be to make homemade biscuits? Turns out that it’s fairly easy if you have a pastry blender and the right ingredients.
First, Not Worst
Since this was going to be my first attempt, I wasn’t hoping for much. Just something edible without those additives and preservatives in the store-bought biscuit mix.
Well, let me tell you that these biscuits were awesome! They were so flakey, soft, and flavorful that I had to walk away before I ate them all.
I developed this recipe by “sifting” through a few recipes I found on Pinterest, and picked up some tips that I believe are important:
-Work with cold butter that is cut up into small pieces and blended into the flour mixture until the mixture resembles coarse oatmeal.
-Use a biscuit cutter or drinking glass to cut out your biscuits. DO NOT twist the cutter, just press it down into the dough and then lift it straight up.
-Avoid rerolling the dough. Instead, push the scraps together to form the last biscuits. (They won’t be picture perfect, but they’ll taste great.)
-Line your baking sheet with parchment.
I used King Arthur All Purpose Flour and I think it makes a fluffier biscuit.
These homemade biscuits are best warm. I refrigerated the leftovers and reheated them in the microwave for about 30 seconds and they were almost as good as they were fresh from the oven.
The biscuits are yummy with Turkey and Gravy.
Enjoy!
Heavenly Light Homemade Biscuits
Equipment
- pastry blender
Ingredients
- 1 c. all purpose flour I like King Arthur
- 2 tsp. Baking powder
- ¼ tsp. Baking soda
- ½ tsp. Sugar
- ¼ tsp. Kosher salt
- 3 T. cold butter cut into small pieces
- ½ c. heavy cream
- ½ tsp. Vinegar
Instructions
- Preheat the oven to 450 F.
- Line a baking sheet with parchment paper.
- Mix dry ingredients together. Cut in cold butter with a pastry blender until the mixture resembles coarse oatmeal. Mix together cream and vinegar and pour into dry ingredients. Stir just until a dough ball forms, adding more cream or flour until the mixture can be handled without sticking.
- Turn onto a floured countertop and pat out into a circle about ½-¾ inch thick.
- Cut out biscuits with your biscuit cutter but do not twist the cutter. Use a straight down and then up motion.
- Push scraps together to form final biscuits.
- Place on a parchment lined baking sheet and bake at 450 F for about 10 minutes.
- This recipe makes about 5 two-inch biscuits.
- Refrigerate any leftovers.
