Easy Homemade Biscuits

Ingredients

• 2 cups All-Purpose Flour ((250g) Spoon and level when measuring for accuracy. This ensures the correct flour-to-liquid ratio; too much flour results in dry biscuits.)
• 1 tablespoon Baking Powder (Use fresh, double-acting baking powder for the best rise. Check the expiration date to guarantee potency; old baking powder won't provide the necessary lift.)
• 1 tablespoon Granulated Sugar (Adds a subtle sweetness and aids in browning. Adjust to preference, can be omitted for a more savory biscuit.)
• 1 teaspoon Salt (Enhances the overall flavor profile. Use fine sea salt or table salt for even distribution; avoid coarse salt unless finely ground.)
• 6 tablespoons Unsalted Butter (Very cold (85g). Cut into small cubes or grated. Freezing for 10-20 minutes before prepping is highly recommended. European butter is ideal for its higher fat content, but not required. Cold butter is key for creating flaky layers.)
• 0.75 cup Whole Milk ((177ml) or ¾ cup. Buttermilk or 2% milk can be substituted for a tangier or lighter biscuit. Keep very cold until ready to use to prevent the butter from melting.)

Instructions

1. **Chill Ingredients:** Place butter in the freezer for 10-20 minutes before starting. Ensure milk is very cold; keep refrigerated until needed to maintain butter's solid state in dough. Cold ingredients are crucial for flaky biscuits; this prevents the butter from melting into the flour.
2. **Preheat Oven and Prep Baking Sheet:** Preheat oven to 425°F (220°C). Line a baking sheet with nonstick parchment paper to prevent sticking. Parchment paper ensures easy removal and cleanup, preventing burnt bottoms.
3. **Combine Dry Ingredients:** In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, and 1 teaspoon salt until well combined. This ensures even distribution of leavening and seasoning, promoting uniform rising and flavor.
4. **Incorporate Butter:** Remove chilled butter from freezer. Either use a box grater to shred it into small pieces or cut it into small cubes. Add the butter to the flour mixture and toss to coat the butter in the flour; mixture should resemble coarse crumbs with visible butter pieces. This creates flaky layers as the butter melts during baking, separating the flour.
5. **Add Milk and Combine:** Pour in ¾ cup cold milk to dry ingredients. Gently stir with a wooden spoon or spatula until just combined. Dough will be shaggy. Be careful not to overmix the dough; stop stirring when the dry ingredients are just moistened. Overmixing develops gluten, leading to tougher biscuits.
6. **Turn Out Dough and Laminate:** Transfer the dough to a well-floured surface to prevent sticking. Gently pat the dough into a rectangle approximately 1-inch thick using your hands. Avoid using a rolling pin at this stage, as it can overwork the dough. A light touch is important here.
7. **Folding the Dough (Laminating):** Fold the dough in half, gently pressing to adhere the layers. Rotate the dough 90 degrees and fold in half again. Repeat this folding process 5-6 times to laminate the dough, creating distinctive flaky layers, but avoid overworking it. Handle the dough gently to maintain the cold butter. This develops structure while maintaining tenderness.
8. **Cut the Biscuits:** Gently pat the dough down to about 1-inch thickness using your hands (again, avoid using a rolling pin). Lightly flour a 2 ¾ inch round biscuit cutter. Using a sharp cutter yields cleaner cuts. Alternatively, use a sharp knife.
9. **Cut Biscuits Carefully:** Press the biscuit cutter straight down into the dough without twisting. Twisting can seal the edges and prevent proper rising. Place cut biscuits onto the prepared baking sheet, placing them closely together (less than ½ inch apart) – this can help the biscuits rise higher as they support each other.
10. **Re-roll Remaining Dough:** Gently press any remaining dough scraps together; cut out additional biscuits. Place these on the baking sheet alongside the others. Be aware that these re-rolled biscuits may not be as tender as the first cuts as you are working the dough again.
11. **Bake the Biscuits:** Bake for 12 minutes, or until the tops are beginning to just turn lightly golden brown. Keep a close eye on them to prevent over-browning: baking time may vary depending on your oven.
12. **Brush with Melted Butter (Optional):** Once freshly baked, brush the tops of the biscuits with melted salted butter for added color, flavor, and a glossy finish. This is optional but highly recommended for the best biscuit experience.
13. **Serve Warm:** Serve warm, preferably immediately, and enjoy the flaky, buttery texture. These biscuits are best enjoyed fresh.