Homemade Biscuits

I’ve been on a biscuit journey.

My kitchen has seen many failed biscuits. Flat ones, crumbly ones, burnt ones, you name it. I have rage-quit making biscuits many times. I really think I just over-complicate it. After many mornings flinging biscuit dough around my kitchen and mumbling swear words, I’ve got a recipe that’s idiot-proof.

I’m absolutely going to get shit for this, but here’s my hot take: you don’t need buttermilk to make good biscuits. I’ve done recipes with & without it – there was zero difference. FIGHT ME.

Go make yourself some biscuits and gravy, honey.

Ingredients (makes about 8 biscuits)

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tsp salt
  • 1/2 cup cold unsalted butter
  • 1 cup milk

Directions

  1. Preheat oven to 425 degrees.
  2. Mix flour, baking powder, and salt together with a fork in a large bowl.
  3. Using a cheese grater, grate the cold butter into the mixture. This ensures the butter is distributed evenly. If you don’t have a grater, just cut the cold butter into small cubes, and rub into the flour mixture until they’re the size of peas.
  4. Pour milk over the flour mixture, and mix it gently. I use my hands for this part. The dough will be slightly sticky.
  5. Flour your countertop, and dump the dough onto it. Knead it until it just comes together – I knead mine 10 times.
  6. Using a rolling pin or your hands, press the dough out to thickness between an inch and a half inch.
  7. A biscuit cutter is best to cut out the dough. I didn’t have one, so I used the lid of a mason jar. You could also use a glass.
  8. Cut out the biscuits (I got 6 instead of 8 because I like em thick).
  9. Bake for 15 minutes. Serve with butter, jam, or gravy.

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