Homemade Biscuits

Name: Homemade Biscuits
Yield: 6 - 9 Biscuits
Cuisine: American
Ingredients: 2 Cups All-purpose Flour (250 g); 1 Tbsp Baking Powder; 1 tsp Salt (Use Less, if using Salted Butter); 1 tsp Baking Soda; 2-3 tsp Sugar (To Taste); 6 Tbsp Unsalted Butter (Frozen) (85 g); 3/4-1 Cup Whole Milk or Buttermilk (Very Cold) (177 - 237 g)

Jenny Lynn @PattonIsGod

Cincinnati, Ohio

Homemade Biscuits

Jenny Lynn @PattonIsGod

Saved

Ingredients

6 - 9 Biscuits

2 CupsAll-purpose Flour (250 g)
1 TbspBaking Powder
1 tspSalt (Use Less, if using Salted Butter)
1 tspBaking Soda
2-3 tspSugar (To Taste)
6 TbspUnsalted Butter (Frozen) (85 g)
3/4-1 CupWhole Milk or Buttermilk (Very Cold) (177 - 237 g)

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Steps

1

Preheat Oven to 425°. Line a baking sheet with Parchment paper. Freeze 6 Tbsp of a stick of Butter for at least 20 Minutes.
2

Mix all dry ingredients into a large mixing bowl. Stir with a whisk. Once Butter is nice and cold, get it out of the freezer. You can use a pastry cutter to cut the butter into the flour, but the best method I've found is to use a box grater. Grate the frozen butter, using the side with slightly bigger holes, onto a plate or directly into the mixing bowl. Combine the butter & flour until coarse crumbs form. I use a fork, so that I'm touching the dough as little as possible, keeping it cold.
3

Add the cold Milk. Start with 3/4 Cup, and only add more if the dough is still too dry, after combining. Stir briefly with a Wooden spoon, until just combined. Don't over work the dough. Transfer dough to a well floured surface.
4

Gently form the dough with your hands. The dough should be a bit sticky, so use enough flour to make the dough manageable. Once formed, press the mound down and flatten with your hands to make about a 1"thick rectangle. Fold it over in half lengthwise, and flatten again. Continue to rotate the dough 90°, and flatten & fold another 5 - 6 times. Flatten for the last time to a 1" slab. Flour a round biscuit cutter, & start to cut out your biscuits.
5

Cut as close together as possible, flouring the cutter each time. Bring the cutter straight down, then drop each biscuit onto the lined baking sheet. Once all possible cuts have been made, reform the leftover dough, flatten, and cut more biscuits. Continue until there isn't enough dough left for any more biscuits. Arrange biscuits right next to each other on the sheet. This helps them to rise up, when baking.
6

Bake at 425° for 12 Minutes, or until lightly browned on top. If you prefer a more well done biscuit, add another minute or two. Watch them carefully, so they don't burn. Brush the tops with salted butter, if desired. Serve immediately.
7

Note: If you only have salted butter, just use less salt in the recipe. 1/2 tsp should be perfect.