First things first, if you want to be a better baker, start with the basics. There’s nothing more basic than homemade biscuits. Imagine waking up in the morning and preparing yourself a nice pan of fresh baked biscuits.

You can also take it one step further and make biscuit sandwiches like Bacon, Egg and Cheese. But who am I to tell you what to do with your life?

Notes

So before we start, ask yourself, “Do I want regular biscuits, or buttermilk biscuits?”. This recipe works for both ways.

I’m using my favorite flour, King Arthur Bread flour, in this bake. You can also use all purpose flour like White Lily.

One more thing before we get to the recipe; cut in. Cutting in butter means you are taking chilled butter and working it in your dry ingredients so the butter resembles bread crumbles.

I used chilled salted butter and a cheese grater for this recipe. But here’s another way to cut in butter.

 

Recipe

Ingredients

  • 2¼ Cups Flour
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Salt
  • 1 Tablespoon Sugar
  • cup Shortening or Butter
  • 1 cup Milk
  • extra flour for the counter

Instructions

  1. Pre-heat oven to 425 degrees.
  2. Grease baking sheet.
  3. Add flour, baking powder, salt and sugar to bowl mix together.
  4. Cut in shortening or butter to resemble coarse crumbs.
  5. Add half the milk and mix, then add remaining milk and mix together.
  6. Put on floured surface and kneed gently 15-20 times.
  7. Pat out flat and cut out biscuits. I used an IKEA kid’s cup that had PAM sprayed on the rim. When using a cup or cookie cutter, press straight down. Pressing down and turning will seal the sides of the biscuit, preventing some much wanted rise.
  8. Place on greased baking sheet and bake at 425 degrees for 13-15 minutes. I used a non-insulated sheet for this bake.
    *Also, ovens can vary – just keep an eye on your biscuits, when they start to brown, probably a great time to pull them out. You can always sacrifice one to try it out. We want it baked all the way through. Sometimes, too quick a bake and you’ve got a center of dough uncooked.
  9. Brush tops with butter as they come out.

Viola, now you’ve got homemade biscuits from scratch. Not very hard to do, but extremely impressive when done right.

How do you make your biscuits? Maybe you use shortening? Do you do it over a skillet? Comment below and share your pics and tips!