Get the Oven Ready: Preheat your oven to 425°F (220°C). Line a baking pan with parchment paper to prevent sticking and make for easy cleanup.
Prepare the Dry Ingredients: In a large mixing bowl, whisk together:
- 2 cups of all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional, depending on your taste)
Incorporate the Butter: Cut 1/2 cup of cold, cubed butter into the dry ingredients using a pastry cutter or your fingertips. Mix until the butter is broken down and the mixture resembles coarse crumbs. The small pieces of butter will help create flaky layers in your biscuits.
Add the Milk: Slowly pour in 3/4 cup of milk or buttermilk into the flour-butter mixture. Stir just until the dough starts to come together. Be careful not to overmix—you want the dough to be slightly sticky, but not overworked.
Knead the Dough: Lightly flour a clean surface and transfer the dough onto it. Gently knead the dough 2-3 times just to bring it together. Over-kneading will result in tougher biscuits, so handle the dough as little as possible.
Shape the Biscuits: Pat the dough down to about 1/2-inch thickness. Use a biscuit cutter or round cookie cutter to cut out the biscuits. Gather any leftover dough, gently knead, and cut out more biscuits. Place them on your prepared baking sheet, leaving a little space between each one for even baking.
Optional Egg Wash: For a golden, glossy finish, you can prepare an egg wash by beating 1 egg and lightly brushing it on top of each biscuit before baking.
Bake: Place the biscuits in the preheated oven and bake for 12 to 15 minutes, or until they are puffed up and golden brown.
Cool and Serve: Remove the biscuits from the oven and let them cool slightly on a wire rack for a few minutes. Serve warm with butter, jam, honey, or alongside your favorite meal.
Tips for the Perfect Biscuits:
- Keep the butter cold for flaky layers. Cold butter creates steam pockets as it bakes, making the biscuits light and airy.
- Avoid overmixing the dough. Stir just until the ingredients come together to prevent tough biscuits.
- Buttermilk substitute: If you don’t have buttermilk, make your own by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice, and letting it sit for 5 minutes.
Variations:
- Cheddar Biscuits: Add 1/2 cup of shredded cheddar cheese to the dry ingredients for a cheesy version.
- Herb Biscuits: Mix in 1 tablespoon of chopped fresh herbs like rosemary or chives for a flavorful twist.
Enjoy your homemade biscuits hot out of the oven, and pair them with your favorite spreads or as a side dish for a savory meal!