QUICK AND EASY BISCUIT RECIPE FULL

Bake for 14-16 minutes, until biscuits are golden-brown on top.This quick and easy biscuit dough is a baking staple to have in your recipe collection for perfect buttery biscuits everytime.

Place biscuits into skillet so they are touching each other, then transfer skillet to oven.

Carefully remove pre-heated skillet from the oven and swirl to coat the bottom with the melted butter.

Combine scraps of dough and pat down again, repeating the process until no dough remains. Dip a round biscuit cutter into flour and use it to cut biscuits, pushing straight down into the dough (no twisting) to cut.

Pat the dough to 1-inch thick using your bench scraper.

Use a bench scraper to fold the dough over onto itself 3-4 times, dusting lightly with flour as needed (for fluffiest biscuits, you want to handle the dough as little as possible and add as little extra flour as possible, just enough to make the dough manageable).

Turn the dough out onto a lightly floured surface.

Add remaining 2 TBSP butter to a cast iron skillet and place in the oven to melt while you cut out the biscuits.

The dough will be somewhat wet and sticky.

Using a wooden spoon, stir the milk mixture into the flour mixture, stirring just until combined.

Use a pastry blender or fork to cut the butter into the flour, until pieces are about the size of peas. Use a box grater to grate 3/4 cup butter and add it to the flour.

In a small bowl or liquid measuring cup, whisk together milk and sour cream until no lumps remain.

Don’t Fear The Sour Cream – Sour cream is a scary ingredient for many people, but baking with sour cream is going to give you flavorful, light, fluffy biscuits–even better than using buttermilk, in my opinion.

Use Cast Iron – Cooking biscuits over melted butter in a cast iron skillet gives them crispy bottoms that I adore.

I use my bench scraper so it doesn’t stick to my hands too much. Just give it a light dusting, adding only enough so you can handle the dough. Don’t Add Too Much Flour – When you’re patting out the dough for cutting, it can be tempting to add a bunch of flour.Invest in an inexpensive pastry cutter if you must but a fork or just your hands will work perfectly. Mix By Hand – I love my stand mixer as much as you do, but biscuits need to be mixed by hand.This dough will not be completely smooth, so lumps are to be expected. Don’t Over Mix – Overworking dough can make your biscuits tough.Grate the Butter – It’s SO much easier to cut the butter into the flour if it’s been grated instead of cubed.Room temperature butter will be too difficult to grate. You can also freeze the butter for a bit to make sure it’s super cold. I will often stick the milk and sour cream mixture back into the fridge while I mix the butter and flour. Use Cold Ingredients – If you want incredibly fluffy biscuits, keep your ingredients cold.Making buttery and fluffy biscuits doesn’t have to be mysterious. In my opinion, these are the best biscuits–they are simply heavenly! And I thought those biscuits were pretty darn good.īut once I started tweaking the recipe a bit, I realized what I’d been missing out on. Honestly, for several years, I’ve been using a different biscuit recipe.

Fluffy Pancakes Made with Self-Rising Flour.Let’s be honest, canned biscuits may be convenient (especially for these chicken and dumplings with canned biscuits), but there is no comparison between the canned flaky biscuits and a batch of soft, fluffy, homemade biscuits. It’s an idyllic picture that we’re really not that far removed from, but in many homes, canned biscuits have become the norm. She makes the dough and pops a pan of biscuits into her farm kitchen oven while bacon sizzles on the stove and a barn cat laps up yesterday’s leftover milk from a saucer on the other side of a screen door. There is something about biscuits that conjure up thoughts of an apron-clad, flour-dusted grandma working hard to get an early morning breakfast on the table for her busy family.

QUICK AND EASY BISCUIT RECIPE FULL

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Quick and easy biscuit recipe