I will admit, I used to be very intimidated by biscuits. It seemed like one of those things you needed your grandma to show you how to make, and sadly, mine never showed me how.
So, I figured out how to make the perfect, soft and fluffy, melt-in-your-mouth buttery biscuit you’ve always wanted to make. With five ingredients, you can now be the biscuit master!
And, I’m here to tell you, it’s not only possible, it’s easy. I literally make them at least twice a week and in just a few minutes.
I use my stand mixer and that makes it virtually effortless. If you don’t have one, you’ll need a pastry cutter or be handy criss-crossing butter knives.
So, into my mixer bowl I dump two cups of unbleached flour,
2 1/2 tsp. of baking powder,
and 3/4 tsp. salt. Mix these dry ingredients well.
Cut 6 Tbs. of cold butter into pieces and add it to the flour mixture. Use your mixer on low, or a pastry cutter to mix just until the butter is in pea-sized pieces.
Next, pour the whole mess onto a cutting board, crumbs and all.
This is the really important part. All you need to do is gently pull this pile together and flatten it a bit. Then, flip it over one time and gently press it until it is about an inch thick. Do NOT feel the need to smooth it put or make it pretty. Just press it together just enough to cut some shapes out of it.
Remove them when they are just golden on the top.
Serve warm with honey or jam.
Or, they make fantastic breakfast sandwiches with bacon or sausage, an egg and some cheese.
Sometimes I make the biscuits fresh to make my little breakfast sandwiches, or I make a double recipe the night before, and brush them with melted butter and broil them on low for just a few minutes to freshen them up.
If you have fresh strawberries, add 3 T. of sugar to the dough to sweeten them up and then sprinkle them with cinnamon sugar before baking. To serve, cut the biscuits in half and spread the warm biscuits with softened butter before adding strawberries and vanilla ice cream.
Bake on, Biscuit master!
- 2 c. unbleached flour
- 2½ tsp. baking powder
- ¾ tsp. salt
- 6 T. butter
- ¾ c. milk (or buttermilk for the best biscuits ever)
- honey or jam for serving
- Into a mixer bowl, put flour, baking powder, and salt. Mix well.
- Cut cold butter into pieces and add them to the flour mixture. Turn the mixer on low, or use a pastry cutter, and mix the butter just until the butter is in pea-sized pieces.
- Turn the mixer on low and slowly pour in the milk or buttermilk.
- Mix JUST until the dough is mostly pulled together and then immediately stop. There will still be some crumbs at the bottom of the bowl.
- Pour the whole mess onto a cutting board and gently pull the pile together , and flatten it a bit. Flip it over one time to collect all of the crumbs. Gently press it together until it is about an inch thick.
- Use a skinny glass or a biscuit cuter to cut out circles.
- Gently place them on a cookie sheet and bake in a preheated 450 degree oven for about 12 minutes or until just golden on top.
- To make shortcake biscuits, add 3 T. of sugar to dry ingredients.