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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.

Buttery Biscuits -- 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! Perfect sweetened for strawberry shortcake| thatwhichnourishes.com

There’s just one little trick to them. You can’t touch them or mix them too much or you end up with little bricks instead of light, fluffy, golden yumminess.

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.

Buttery Biscuits

 Turn the mixer on low and slowly pour in 3/4 c. of milk or take it up a notch and use real buttermilk!!
 Mix JUST until the dough pulls together most of the way. Do not worry about the little crumbs at the bottom of the bowl, you just need it to be mostly in one big glob. And, yes, glob is a technical term.

Buttery Biscuits

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.

Buttery Biscuits

I use a skinny glass to cut out the circles, but you can use whatever you have to cut the size biscuits you want. I usually get about eight small biscuits or six bigger ones. And, let them be ugly. Good biscuits should never look perfect. That would mean you touched the dough too much.
biscuits
Gently, place the biscuits onto a cookie sheet and bake at 450 degrees for about twelve minutes (up to 15 minutes for bigger biscuits).
Remove them when they are just golden on the top.
Buttery Biscuits -- 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! Perfect sweetened for strawberry shortcake| thatwhichnourishes.com

Serve warm with honey or jam.

Or, they make fantastic breakfast sandwiches with bacon or sausage, an egg and some cheese.

breakfast biscuits

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.

Strawberry Shortcake

Bake on, Biscuit master!

Buttery Biscuits
 
Prep time
Cook time
Total time
 
Light, fluffy biscuits packed with buttery goodness. This is the step-by-step process to making the biscuits you always wanted to know how to make. Delicious with honey or jam or can be used with bacon, eggs, and cheese for breakfast sandwiches. Makes perfect strawberry shortcake biscuits as well!
Alison:
Serves: 8 biscuits
Grocery List
  • 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
Here's how...
  1. Into a mixer bowl, put flour, baking powder, and salt. Mix well.
  2. 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.
  3. Turn the mixer on low and slowly pour in the milk or buttermilk.
  4. 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.
  5. 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.
  6. Use a skinny glass or a biscuit cuter to cut out circles.
  7. 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.
  8. To make shortcake biscuits, add 3 T. of sugar to dry ingredients.

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  3. Melissa says:

    I always like reading the reviews and comments on recipes to see what others have tried that worked and didn’t work. Here’s something that did work for these awesome biscuits. I was low on AP flour tonight as I made these for dinner and so I used 1 1/3 cup AP and 2/3 cup white whole wheat flour that I had. I increased the baking powder to 3 tsp to hope they would be less “brick-like” because of the WW flour. I always use buttermilk if I have it so I kept that the same. They turned out great! I will say that I do prefer the taste of all AP but they were actually of good texture, rose nice and tall and had great flavor for being partly WW. For what it’s worth 🙂

    • alison says:

      LOVE this! I, too appreciate helpful comments. Tried and true makes for a much more confident cook! Good thinking with adding a bit more leavening agent with whole wheat! You’re a clever girl! :o)

  4. […] That’s it. I put the temperature on low and leave it overnight. The next morning, I stirred the apples and put the lid back on. Several more stirs and hours later (about sixteen total hours of cook time), I used my hand blender to get rid of all the little remaining chunks of apples and then cool before I refrigerated the butter in jars. This makes about 8 cups. Plenty to share (makes great Christmas gifts!)–unless you just plan on making lots and lots of biscuits! […]

  5. […] bacon, cheese, and various other delights–recipe coming soon) and other goodies like homemade biscuits, or better yet, cheese bread and salad to provide the […]

  6. […] whole thing with 1/2 to 1 cup of freshly shredded sharp cheddar cheese and serve piping hot with Buttery Biscuits or Blueberry Muffins.  Serves […]

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  9. Corrine says:

    Never tried using my stand mixer. Will do. And just a yummy option to try, I make extra on purpose JUST so I can toast them for breakfast. Best way I love biscuits.

  10. Addition of the buttermilk instead of the plain milk was fantastic. I just happened to have a little left from something else and used it. Delish!

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Mac & Cheese

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Once upon a time, there was a girl who just wanted creamy, cheesy mac and cheese. Not full of spices or fancy things, just plain ol’ gooey mac and cheese. As such,  The Mac & Cheese was born.  Alison's recipe has become our claim to fame—standing strong as the Most Pinned Mac & Cheese Recipe on Pinterest. 

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