Fluffy Homemade Biscuits
These biscuits are easy to make, fluffy, and so versatile. They are freezer friendly and a great recipe to add to your box!
Biscuits are a great thing to be able to whip up quickly. They can be used for any meal, breakfast, lunch, or dinner, even dessert. It is important to have a really great recipe that gives you a fluffy biscuit that is sturdy, flakey, and buttery.
There are a lot of biscuit recipes out there. Some require cream cheese. Some require self-rising flour. I have tried and tested many different recipes and have landed on this one being my favorite. it is easy to make with my special ingredients. They are great for any meal and are extremely buttery and fluffy.
How to get the fluffiest biscuit!
Getting a fluffy biscuit is in the baking powder, baking soda, and buttermilk combination. But it is also in the method of making the biscuit. Here are some tips for getting a flaky biscuit.
Make sure your ingredients are cold
In order to make sure you maintain a fluffy biscuit, you need to make sure the butter, buttermilk, and egg are COLD. I like to grate my butter before adding it to the flour. I will grate the butter and then pop it in the freezer to make sure it is really really cold. I also make sure to keep the milk and egg in the fridge until I am ready to mix it in. Keeping these ingredients cold will allow the butter to stay cold which is what creates the fluffiest biscuit. The baking soda also reacts with the buttermilk helping with the fluffy biscuit, SCIENCE!
Layer the biscuit dough a couple of times
When you are rolling out the biscuit dough, you don't want to touch the dough too much, just to make sure the dough stays cold. Here is how to get the layers that you want in a biscuit. Put a little flour on the counter and pat the dough out into a rectangle until it is about 1/2 inch thick. Then, cold the dough over itself like you are folding a letter. Then, gently roll it out again until it is about 1/2 inch think. The lamination of the dough with the butter will bake up into a nice, layered biscuit. Just make sure you do this quickly!
Cutting out the biscuits
When you are cutting out the biscuits with the biscuit cutter or glass, DO NOT TURN THE BISCUIT CUTTER! Simply cut the biscuits by going straight down into the dough and then straight up to remove it. Turning the cutter will seal the edges which will hinder the biscuits from rising and getting the perfect layers. You will have the urge to turn the cutter, but don't do it!
Customize!
These biscuits are really versatile. They are great to go with dinners. They are the perfect biscuit for biscuits and gravy. They are even great as a biscuit for strawberry shortcake! My personal favorite is to make them as breakfast sandwiches. Have fun with the versatility of the biscuits and try new things!
Freezer Friendly!
These biscuits freeze so well. I like to bake up a big batch and freeze them in a glass Pyrex dish. They reheat so well. Simply place them on a baking sheet frozen, and reheat them in the oven for about 10 minutes.
My girls' favorite way to eat them is with butter and honey on them. Simple, yet so so delicious. Enjoy!
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Fluffy Homemade Biscuits
These biscuits are fluffy, buttery, and everything you want in a biscuit. They are great as a breakfast classic or as a side with dinner. Versitle, freezer friendly, and so perfect!
- 4 cups all purpose flour
- 4 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cup salted butter (cold)
- 1 3/4 cup buttermilk (or whole milk with a splash of lemon juice or vinegar, cold)
- 2 eggs (cold)
- heavy cream (for brushing)
- Using a cheese grater, grate the cold butter and set it in the fridge or freezer while you prepare the rest of the ingredients.
- In a large mixing bowl, mix together the flour, baking powder, baking soda, and salt. Add in the grated butter and toss it in the flour mixture. Gently press the butter into the flour with your hands, breaking up any large pieces so the majority of the butter is the size of peas.
- Crack the two eggs into a small bowl and whisk gently. Add the eggs into the flour and butter mixture and work it in with a wooden spoon. Once that is mixed, add in the buttermilk. I like the mixture to be pretty wet. You might need to adjust the amount of buttermilk slightly. Just use your instinct!
- Let the dough rest in the fridge for 10 minutes, but up to 8 hours.
- When ready to bake, preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- On a lightly floured surface, pat or roll the dough into a rectangle about 1/2 inch thick. Starting on the short end, fold the dough over itself on either end, as if you are folding a letter. Roll the dough back out until it is 1/2 inch thick. Using a large biscuit cutter or glass, cut out the biscuits. Do not turn the biscuit cutter when cutting out the biscuits, simply straight down and straight up.
- Place the biscuits on the baking sheet so they are touching slightly. If you have any dough leftover after cutting out the biscuits, place it along the edges of the biscuits that are not touching other biscuits. I think the biscuits bake better when they are touching. Brush the tops of the biscuits with heavy cream.
- Bake for 15-20 minutes or until golden brown!
I always like to have a batch of these in the freezer ready to pull out when I need them. I use these biscuits for breakfast, lunch, and dinner recipes! We love biscuits around here!