Description
These Easy Fluffy Homemade Biscuits are tender, tall, and delicious, made from scratch using simple ingredients and a quick method. Perfectly flaky and buttery, these baking powder biscuits come together effortlessly with the help of a food processor, delivering tender results that are ideal for breakfast or any time you crave warm, freshly baked biscuits.
Ingredients
Dry Ingredients
- 2 cups (260g) all-purpose flour, spooned and leveled
- 5 teaspoons aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
Wet Ingredients
- 6 tablespoons (85g) cold butter, cut into cubes or thin slices
- 3/4 cup + 2 tablespoons (207ml) whole milk or buttermilk
Instructions
- Preheat Oven and Prepare Pan. Heat the oven to 425°F (218°C) and set aside a 10-inch or 12-inch oven-safe skillet, such as cast iron. If unavailable, set aside a baking sheet instead.
- Mix Dry Ingredients. In a food processor bowl, combine flour, baking powder, baking soda, sugar, and salt. Pulse 3-4 times until evenly mixed.
- Incorporate Butter. Scatter cold butter pieces over the flour mixture and pulse 5-7 times until the butter breaks into tiny bits, resembling coarse crumbs.
- Form Dough. Transfer the butter-flour mixture to a large bowl, make a well in the center, and pour in the milk or buttermilk. Stir gently until a shaggy dough forms.
- Knead Lightly. Turn the dough onto a lightly floured surface, sprinkle a little flour on top, and bring it together with your hands, adding flour if sticky. Avoid overworking the dough.
- Fold the Dough. Pat the dough into a 3/4-inch thick rectangle. Fold it into thirds like a letter, rotate 90 degrees, and repeat this folding two more times to create layers.
- Cut Biscuits. Pat the dough into a rectangle 1/2 to 3/4 inch thick. Using a 3-inch round biscuit cutter, press straight down without twisting to cut biscuits.
- Arrange for Baking. Place biscuits close together on the prepared skillet or baking sheet; this helps biscuits rise taller during baking.
- Reform and Cut Scraps. Gently press the scraps together to make additional biscuits, taking care not to overwork the dough.
- Bake Biscuits. Bake the biscuits for 10 to 15 minutes until golden brown and fully risen. Serve warm for best flavor and texture.
Notes
- Use aluminum-free baking powder for the best flavor and rise.
- If you don’t have a food processor, use a pastry cutter or your cold hands to cut the butter into the flour, ensuring it stays cold and creates flaky layers.
- Do not twist the biscuit cutter when cutting to avoid sealing edges and preventing rise.
- Keeping the butter cold is key to achieving tender, flaky biscuits.
- Folding the dough multiple times creates layers similar to a flaky pastry.
- Serving biscuits warm enhances their flavor and fluffiness.
