How To Make Biscuits From Scratch

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With the holidays upon us there is no doubt a lot of cooking going on. Planning for big meals, entertaining, and countless hours shopping.  It’s all about the Thanksgiving and Christmas feast but you still must feed people in between all of this.

For some of you, your home might get turned into a bed and breakfast with holiday guest staying multiple days which is wonderful but they don’t just eat one meal. There’s breakfast, lunch, dinner and snacks. That’s a lot of food!

Now would be the perfect time to wow them with your cooking from scratch skills. These biscuits call for only a few ingredients and come together surprisingly fast.

If you remember from this post, I confessed my number one greatest fear of all time…..opening a can of biscuits. I cringe just thinking about it. As my journey in cooking from scratch continues, I knew I had to find a good biscuit recipe to save me from those canned biscuits.

These biscuits are flaky, light and moist. Eat them with a little butter and jam or under a lake of gravy.  They would also make great breakfast sandwiches.

Like I do with most recipes, especially bread, I made a double batch and froze half for later. They freeze very well and just take them out of the freezer and microwave until warm when you are ready for biscuits. This recipe makes eight biscuits.

You can find the original recipe here.

Get your apron on and try this easy home-made biscuit recipe.

Ingredients you will need, plus supplies.

I forgot to put it in the pictures, but using a box grater makes the process of incorporating the butter into the flour much easier.

While you are gathering supplies, pop the butter in the freezer for a few minutes, then take it out and immediately grate it into the flour using a box grater.

Add the dry ingredients to your bowl and mix together.

Here comes the fun part. Incorporating the butter into the flour mixture. There are a couple ways you can do this.

Once you have the butter either grated or chopped up, use either a pastry cutter or your hands to get it incorporating.

What you are going for here is a mixture that almost feels like sand.

Add in the milk and stir just until combined. You do not want to over work the dough. A wooden spoon is the best tool for this job.

Place the dough on a floured surface and using your hands, press the dough flat till about one inch thick. If the dough is still too sticky to work, just add a little flour.

For an extra flaky biscuit, first fold the dough over itself before you press it out flat. You will want to do this a few times.

If you have a biscuit cutter, cut the biscuits out and place onto a parchment lined baking sheet.

I try not to have a lot of extra kitchen gadgets, so I just use a glass drinking cup to cut the biscuits. It works great!

You will not get all eight biscuits on the first cutting. As you can see there is leftover dough as you cut biscuits. Once you have made all the biscuits you can with the dough out flat, you will need to ball the remaining dough and press flat out again. Do this as many times as it takes to use up all the dough.

Bake the biscuits at 425 degrees for 12 minutes or until lightly golden.

After removing them from the oven, brush with melted butter.

Again, I like to double my recipe and freeze half of the biscuits. If you do choose to freeze them, make sure they are cooled completely before putting in a freezer bag.

There are a million ways to enjoy biscuits. Our family’s favorite is with gravy.

I sincerely hope you enjoy this recipe!