Easy Homemade Biscuits
Easy Homemade Biscuits are a must-have for special meals, and they are so simple to make! These warm and tender biscuits rise high and practically melt in your mouth.
Servings: 12
Calories: 207kcal
Ingredients
- 2½ cups all-purpose flour, plus extra for dusting
- 2 tablespoons granulated sugar
- 1½ teaspoons baking powder
- ½ to 1 teaspoon sea salt
- ½ cup cold unsalted butter, cut into small cubes
- ¾ cup cold buttermilk
- 1 lightly beaten egg, or milk for glaze
For the Maple Glaze:
- 3 tablespoons maple syrup
- 1 tablespoon butter
Instructions
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Add in the cubed butter.
- Using your fingers or a pastry cutter, cut in the cubed cold butter until the mixture resembles breadcrumbs.
- Make a deep well in the center of the flour mixture and pour in the cold buttermilk. Mix to form a soft dough. Do not overwork the dough.
- Transfer the dough to a lightly floured surface and knead very gently to bring the dough together.
- Lightly press the dough to a thickness of 1-inch and use a biscuit cutter to cut out 9 rounds. Combine the remaining dough again, then repeat the same procedure to get an additional 3 rounds.
- Place the rounds on the baking sheet and brush with beaten egg to glaze. Bake about 10 minutes or until well risen and browned.
- Remove from oven and leave the biscuits to cool a little on the baking sheet; serve warm.
- For the optional maple glaze, place the maple syrup and butter in a small saucepan, heat it to a simmer, and cook over medium-high heat for about 3 to 4 minutes, or until reduced.
- Coat the buttermilk biscuits with maple glaze while they are still warm.
Notes
Tips for Perfect Homemade Biscuits
- Butter: Use cold butter if you like those flaky layers.
- Fresh Ingredients: Use fresh baking powder and flour. That is, check the expiration date.
- Buttermilk: Buttermilk adds tenderness as well as a tangy flavor. For best results, make sure the buttermilk is cold.
- Do not overwork the dough: Handle the dough as little as possible. Every time you touch, knead and fold the dough, you are developing gluten. The more developed the gluten, the tougher the biscuit.
- Biscuit Cutters: When cutting out the biscuits, use a strong, sharp metal biscuit cutter to make it easy to cut through the dough. Avoid twisting them, or the biscuits will be sloped and won't bake evenly.
Nutrition
Calories: 207kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 180mg | Potassium: 67mg | Fiber: 1g | Sugar: 6g | Vitamin A: 310IU | Calcium: 61mg | Iron: 1mg