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First time making biscuits from scratch. Wow! So easy and so good. Partner says I have to make these biscuits every weekend now. Ann — August 12, 2019 @ 7:59 PM Reply. These are simply the buttery best. I’ve tried to make several different biscuit recipes only to end up discouraged. These are truly flaky, light, luscious, and easy to make ...


The biscuit mix itself is a simple combination of all-purpose flour, sugar, salt, baking powder, and baking soda. For light and fluffy biscuits, steer clear of any flour made from 100% hard red wheat; this style is relatively low in starch and high in protein, readily forming gluten in a high-moisture dough.


For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps.


As both a biscuit snob and an avid baker, I was FLOORED by the deliciousness of these biscuits – so soft, tender, and irresistible! These are hands down the best I’ve ever made, and a very VERY close second to the best biscuits I’ve ever had. A million thanks – my 4-year search for the perfect biscuit recipe has finally ended! Hallelujah!


This easy homemade biscuit recipe makes a soft, buttery biscuit perfect for topping with butter, jam, or serving on the side of your favorite meal, no biscuit cutter required! Easy Homemade Biscuits As promised last week when I shared my homemade sausage gravy , today I’m sharing my can’t-fail super easy homemade biscuits from scratch recipe.


While some bakers believe that soft wheat flour, found primarily in the American South, is the best for making light, flaky biscuits, others say the key to better biscuits comes down to technique.


Press the cutter firmly down and then pull it straight back up. If the biscuits stick to the inside of the cutter, use a finger to pop it back out. For added color, brush tops of biscuits with more buttermilk before baking. Bake biscuits close together on the sheet pan for soft biscuits, or more spaced out for biscuits with a crispier exterior.


Tips for Making Sourdough Biscuits: Use sourdough starter: You CAN use the discard if you like, the choice is yours so use what you like or have on hand. Grate the butter: Grated butter melts in tiny pockets as the biscuits bake, making them uber flaky, airy, and layered. Gently pat out the dough: When preparing the biscuits, very gently pat the dough into a 1-inch rectangle.


Biscuits are usually referred to as either "baking powder biscuits" or "buttermilk biscuits" if buttermilk is used rather than milk as a liquid. A Southern regional variation using the term "beaten biscuit" (or in New England "sea biscuit") is closer to hardtack than soft dough biscuits.


The key ingredient in these super easy drop biscuits is self-rising flour. If you read my post last week about self-rising flour, then you know that self-rising flour combines three ingredients into one: all-purpose flour, baking powder, and salt! This is the reason this recipe has so few ingredients.