Inspired by videobreakfastamerican

Homemade Biscuits from Scratch

Name: Homemade Biscuits from Scratch
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 biscuits
Cuisine: American
Ingredients: 2 cups all-purpose flour ((250g)); 1 Tablespoon baking powder; 1 Tablespoon granulated sugar; 1 teaspoon salt; 6 Tablespoons unsalted butter (very cold (85g), unsalted European butter is ideal, but not required); ¾ cup whole milk¹ ((177ml) buttermilk or 2% milk will also work)

Homemade Biscuits from Scratch is an American breakfast from Sugar Spun Run. Ready in 27 minutes.

Inspired by Sugar Spun Run

Apr 25, 2018

Print recipe

Homemade Biscuits from Scratch is an American breakfast from Sugar Spun Run. Ready in 27 minutes.

15 min

Prep time

12 min

Cook time

27 min

Total time

6 biscuits

Yield

Ingredients

6 ingredients

Adjust servings

Servings: 63 to 12

Ingredients and nutrition update together

Per serving275 kcal

Fat: 12.2g
Carbs: 35.9g
Protein: 5.4g

Whole recipe (6 servings): 1650 kcal

2 cups all-purpose flour (250g)
1 Tablespoon baking powder
1 Tablespoon granulated sugar
1 teaspoon salt
6 Tablespoons unsalted butter (very cold (85g), unsalted European butter is ideal, but not required)
¾ cup whole milk¹ ((177ml) buttermilk or 2% milk will also work)

Method

15 steps

Chill your butter in the freezer for 10-20 minutes before beginning this recipe.
Preheat oven to 425F and line a cookie sheet with nonstick parchment paper.
Combine flour, baking powder, sugar, and salt in a large bowl and mix well.
Remove your butter from the refrigerator and shred it into small pieces using a box grater, then add to the flour mixture and stir until the mixture resembles coarse crumbs.
Add milk, and stir with a wooden spoon or spatula until combined, being careful not to over-work the dough.
Transfer the biscuit dough to a well-floured surface and gently work the dough together with your hands. If too sticky, add flour until manageable.
Fold the dough in half over itself and gently flatten layers together. Rotate 90 degrees and fold in half again, repeating 5-6 times without overworking.
Use your hands to flatten the dough to 1
thick and lightly dust a 2 3/4" , 0.06985,
round biscuit cutter with flour.
Cut out biscuits, placing them less than 1/2" , 0.0127,
apart on the baking sheet.
Re-work the dough to make at least 6 biscuits.
Bake for 12 minutes or until tops are lightly golden brown.
Remove from oven and brush with melted salted butter if desired. Serve warm.