This simple homemade biscuit is the best quick bread you can have. These biscuits are very easy to make and they will be ready in about 30 minutes. They are flavorful, soft, and fluffy. Since I discovered the recipe, it has become a breakfast staple in my household. These biscuits can be served with jam or cream and they can be paired with anything you want. I usually use it as a base for breakfast sandwich and fill it with cooked beef patties and fried eggs. The possibilities are endless, so try pairing them with some of your favorite foods or sauces.
Background Information About Homemade Biscuits
Even though this is an American biscuit, the name biscuit refers to different types of food in different parts of the world. Most Europeans refer to what is known as cookies in America as biscuit which can be sweet or savory. In this recipe, biscuit is classified as a quick bread since it uses baking powder as a rising agent and there is no waiting time. This quick bread biscuit is also similar to scones which are popular in other countries. However, scones have a richer dough due to the addition of cream and eggs.
Preparation Before Baking This Simple Homemade Biscuits
- The first thing to do before you start baking is to read through the entire recipe to know all the ingredients and tools needed.
- For most recipes, ingredients are to be in room temperature before using them. This recipe is one of the exceptions to that rule. The butter and milk used in the recipe should be very cold. Milk should be in the refrigerator until the time it is about to be used. Butter can be put in the freezer for about 30 minutes before using it.
- Adjust the oven rack and preheat the oven to 425°F OR 220°C.
- Measure all the ingredients that are needed for the recipe. The butter should be measured and before putting it in the freezer.
- Line baking tray with parchment paper or silicon mat to prevent the biscuits from sticking in the tray. If you do not have any of them at hand, you can use a simple Homemade Pan Release (Baking Spray).
Ingredients Needed For Making The Homemade Biscuits
- All-purpose flour
- Baking powder
Helpful Tips For Making This Simple Homemade Biscuit
- When making the biscuit, very cold butter and milk are essential part of the process.
- Cut the frozen butter into pieces before adding it to the flour. This makes the frozen butter easy to work with.
- Cut butter with a pastry blender into the flour. Mix the dough gently and quickly. Do not over mix the dough to achieve tender and soft biscuit. Over mixing will produce tough products.
- The frozen butter can be grated with a box grater into the flour mixture if you do not have a pastry blender. With this method, stir the butter into the flour mixture and add the milk and mix with a fork.
- The dough is sticky so flour the board well but not so much flour that the final product is affected.
- For soft and fluffy biscuits, place the dough closer to each other and for crusty biscuit place the dough one inch apart.
- You should use your hands to knead the dough but if it is too sticky, you can use flexible bowl scraper for the kneading.
- Fold the dough over itself about 6 to 8 times while patting it down to give it more flaky layers. Allow pieces of chunk butter in the dough to make it flakier.
- This biscuit is a basic recipe so you can add herbs and other ingredient to create variations.
- If you do not have butter, you can use margarine, vegetable shortening or lard.
- You can omit the sugar or replace it with honey, maple syrup or other natural sweeteners.
This biscuit is quick and easy to make and every new baker can make the recipe.
Thanks for reading. As always, know that God loves you and stay blessed.
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- 2 cups all purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 tsp salt
- ½ tsp nutmeg
- ⅓ cup unsalted butter (frozen for aout 30 minutes)
- ¾ cup milk (extra for brushing the biscuit top before baking)
- Preheat the oven to 425°F or 220°C.
- In a medium bowl, combine flour, baking powder, sugar, salt, nutmeg and mix together with a whisk. Set aside.
- Add the frozen butter pieces to the flour mixture. Cut the frozen butter into the flour mixture with a pastry blender to form a course crumbs. Or grate the frozen butter with a box grater and add it to the flour mixture and mix together. There should be peas size pieces of butter in the mixture.
- Add the cold milk and mix with fork or spatula until combined. Form the dough into a ball.
- Turn the biscuit dough unto floured board and gently work the dough with your hands or bowl scraper. The dough will be sticky so flour your hands well. Pat the dough down into rectangle and gently fold one side into the center and then the other side onto it just like a folded letter. Then press all the layers together into a rectangle again. Repeat this process about 6 times but do not overwork the biscuit dough.
- Finally, use your hands or rolling pin to flatten the dough into 1" thick rectangle and cut with floured 2" round cutter. Place the cut biscuits on the prepared pan and gather the remaining dough and rework it to cut as many biscuits as possible.
- Brush the top of the biscuit with milk and bake for 10-12 minutes or until golden brown on top.
- Remove from the oven, serve warm and enjoy. Remaining biscuits can be covered in a container and store at room temperature or in a refrigerator for 3 days.
- You can use this biscuit as a base for sandwich for breakfast and they also freeze well.
- Buttermilk can be used in place of the milk and it will add tangy flavor to the biscuit. Buttermilk can be made by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk, stir and allow to sit for about 5 minutes. Then measure the amount of buttermilk needed for the recipe.
- The biscuit mixture can be made with food processor if you have it.
Thanx for all the background info and the tips. Really delicious❤️❤️❤️
Hi Reney, thanks for trying this recipe and leaving a comment.