Biscuits are one of our favorite breakfasts around here. However, making biscuits from scratch is not typically something that fits into our morning routine. Once I learned how to make then, freeze, these tender, southern-style biscuits… they can be on our menu every morning!
Topped with blackberry jam or drizzled with honey… but the best way to enjoy biscuits is sausage biscuit sandwiches! Try Jones Dairy Farm breakfast sausage – it contains no preservatives (nitrates/nitrates) and comes in chicken, turkey or pork varieties. The Jones sausage flavor is delicious – and not too spicy. And bonus – the homemade version is cheaper than the Bojangles drive thru 😉
I’ve been making biscuits for over a decade – and I still far from an expert. But biscuit making is definitely a skill that improves with practice! A few things I’ve learned after trial and error:
- Use cold ingredients. I cube my butter and measure out the milk ahead and freeze it for about 15 minutes before beginning to make biscuits.
- Be flexible. The measurements for flour and milk can vary from batch to batch – depending on the temperature of your kitchen, humidity, etc. So, if your dough is to sticky, add more flour – if it’s too dry, add a splash more milk.
- Don’t overwork the dough. Using a food processor is the my secret to combining the biscuit dough quickly.
- Pat the dough into shape, don’t roll it out with a rolling pin. It’s important for the biscuits to be an even height, but rolling the dough can make tough biscuits.
- Don’t overcook the biscuits or they won’t be tender. 12-14 minutes is usually how long it takes to achieve golden brown, but still tender, biscuits.
Do you like to make biscuits? If you do, I would appreciate to hear any suggestions or tips that you have!
- 3 1/2 cups flour (I use a combo of white wheat and all-purpose flour)
- 1 teaspoon salt
- 2 tablespoons baking powder
- 2 teaspoons sugar (optional)
- 8 tablespoons cold butter, cubed
- 1 1/14 cups whole milk
- melted butter, for brushing on tops after baking
- Preheat oven to 425 degrees. Combine the flour, baking powder, salt and sugar in a large bowl or your food processor. Add in the cubes of cold butter and pulse a few times - just until coarse crumbs start to form. Slowly pour in the milk and pulse a few more times to combine. Don't overwork the dough or the biscuits will be tough.
- Transfer the dough onto a silicone mat or floured surface. Using your palms, shape and pat the dough into a large rectangle that's about 1 inch or so thick.
- Cut the biscuits into the desired shape. I prefer to use my pizza cutter and make squares. (Making circles is fine too, but sometimes I find that the biscuits made with the second round of dough are tough because they've been worked twice.)
- Place the biscuits carefully on a baking sheet that has been lightly greased. Bake for about 15 minutes or until golden.
- Remove from oven and brush with melted butter. Makes about 14 small biscuits or 8 large.
- Allow the biscuits to cool completely then place carefully in a freezer bag or air-tight container. The biscuits will keep for up to 2 months.
- You can thaw the biscuits at room temperature for an hour, then slice and toast. Or you can wrap in foil and warm in a 350 oven for 10-15 minutes. If you need a biscuit immediately, you can wrap in a paper towel and place on a microwave safe plate. Warm for 25-30 seconds.