A Biscuit Recipe for Any Morning
Do you like biscuits on a weekend morning? It’s all too easy to resort to easy breakfasts on weekdays, but the weekends are perfect for the big breakfasts.
Most of us don’t have the time or energy to make a bigger breakfast on a weekday. Not anymore! We have an easy recipe that is delicious and results in perfect biscuits every time.
At Sweetbriar Rose, we love all things baked and breakfast. Have you tried our cinnamon rolls? If not, order one (or five) for yourself soon!
The Biscuit Secret…
So many people are scared to make their own biscuits. Why would you take the time when you can buy a can at the grocery store and have biscuits in 15 minutes?
What if I told you that you could make your own biscuits that taste even better, and they would only take an extra 10 or 15 minutes?
You also likely have all of the ingredients in your kitchen already. All you need is butter, flour, salt, baking powder, sugar, and milk. Easy enough, right?
Once you have made your own batch of these biscuits you won’t go back to the canned ones.
I'm going to list some tips here that might seem overwhelming right now. Trust me; they're not. Biscuits are easy, but the technique is essential.
Keep it cold. Both the butter and the milk need to be cold, like really cold. I usually keep some butter in the freezer so I can make sure it’s very cold when it’s biscuit time.
Take it easy. The last thing you want to do is overwork the dough. Because you want the butter and milk very cold and your hands are warm, spending too much time handling the dough will make for flat biscuits.
Laminate away. Yes, it sounds fancy. Actually, it’s easy. This process of folding the dough over itself several times creates flaky layers that are super delicious.
Use your hands. Steer clear of rolling pins and electric mixers. Use a wooden spoon to mix the milk into the dry ingredients, but from then, on only use your hands. Gently work the dough into a rectangle with your hands and then fold it over itself 4-5 times.
Graters aren’t just for cheese. While you can use a pastry cutter, try a grater on your frozen butter. You will find a grater perfectly breaks down the butter without you having to overwork the dough.
Onto the Recipe
Without any more delay, here is the best biscuit recipe you will find. Stick to these tips, and this recipe will get you perfect and delicious biscuits every time.
2 cups all-purpose flour
1 tbsp baking powder
1 tbsp sugar
1 tsp salt
8 tbsp COLD butter
¾ cup COLD milk
Preheat your oven to 425℉
Mix together all of the dry ingredients. Make sure your baking powder is not expired.
Remove your butter from the freezer and grate with a box grater into the flour mixture. Mix together until the mixture is crumbly.
Add the milk and use a wooden spoon to combine. Careful you don’t overwork the dough. If needed, add some flour, so it's not sticky.
Turn the dough onto a floured surface and use your hands to work the dough together, just until combined. Shape the dough into a rectangle, then fold it over itself. Work the dough into another rectangle. Turn the dough, and repeat at least 5 more times.
Flatten the dough into a one-inch thick rectangle and use a biscuit cutter to cut your biscuits. Ensure you cut straight down and don’t twist. You should get 6-8, depending on the size of your cutter. With the last bit of dough, combine as well as you can, we call this one the ugly biscuit.
Place all of the biscuits on your baking sheet lined with parchment paper.
Cook at 425℉ for 12-14 minutes. Watch for the biscuits to turn golden on top.
If you want, brush the tops of the hot biscuits with melted butter and enjoy!
There you have it. Try this recipe and let us know if you like it! Stop by Sweetbriar Rose Thursday through Sundays. We hope to see you soon.