You want to make the best homemade biscuit recipe for your family, but which one should you use? Are there any tips or tricks that will make your biscuits better? Do you need any special tools?
This homemade biscuit recipe is one of the best I have ever used, I think you’ll feel the same way!
I will be sharing a few tips and tricks that will make your biscuits turn out even better and yes, I’ll be sharing a few tools that you will find helpful as well.
Kitchens have been turning out biscuits for hungry families for many centuries, and why not? With just 5-6 simple and inexpensive staples, you can create wonderful biscuits that can be eaten as a sandwich, a dessert or made into a meal!
History of Biscuits
Biscuits have been around since the days of the Roman Empire. They were called “rusk” back then, but the hard, crunchy texture was not how we enjoy biscuits today.
It wasn’t until the Middle Ages that biscuits began to resemble the tender and flaky treats we would recognize today!
Different Types of Biscuits
Scones: Yes, scones are a form of biscuit! Named for the town of their origin, Scone, Scotland, scones differ from biscuits in that eggs and cream are incorporated into the recipe.
Rolled Biscuits: Rolled biscuits can be made with butter or shortening and are known for their light and flaky texture. As the name indicates, the dough is rolled out, cut into circles and baked.
Drop Biscuits: To make “Drop Biscuits”, more liquid is added to the recipe to create a more moist batter than can be “dropped” onto a baking sheet.
Shortcake: Short cake is a “shorter” and more dense cake, that varies depending upon what part of the country it’s baked.
Tips for Making the Best Homemade Biscuits
Use the Best Ingredients – Any food that you make is only as good as it’s ingredients. Make sure your ingredients are fresh (especially the baking powder!) and buy the best quality that you can afford.
Invest in a Couple Essential Tools – I very much recommend investing in a “pastry cutter” and a “rolling mat“. The pastry cutter will help you to break up your fat of choice and incorporate it into the flour, without over mixing. The rolling mat helps to measure out your dough and also makes clean up much easier.
Don’t Over mix – Resist the urge to over mix your biscuit dough, otherwise, your biscuits will turn out tough and chewy.
Make Sure Butter is Cold – Keep your butter cold until you’re ready to mix it into your dry ingredients.
Ways to Use and Serve Biscuits
Replace Dinner Rolls – Considering how fast and easy biscuits are, you might find that they’re an easier bread for meals than yeast rolls!
Make Breakfast Sandwiches – For a quick weekday breakfast, you could whip up and freeze some breakfast sandwiches with your leftover biscuits.
Serve with Butter and Jam – My favorite way to enjoy biscuits, with my Strawberry Jam recipe.
Drizzle with Local Honey – As a beekeeper, I always have local honey in the house.
Serve with Fresh Fruit and Whipped Cream
How to Make Easy, Homemade Biscuits from Scratch
- 2 cups All-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp white sugar
- 6 tbsp butter, unsalted (Kerry Gold, if you can find it)
- 1 cup milk
- Preheat oven to 425 degrees F.
- In a large bowl, whisk together all dry ingredients.
- Cut in butter, using pastry cutter, until the mixture resembles course meal. Do NOT over mix!
- Gradually stir in milk until dough pulls away from the side of the bowl. Mix until just combined.
- Turn out onto a floured surface. Once the dough is manageable, flatten the dough out gently and fold it over itself, pressing it down together again.Turn the dough 90 degrees and repeat this process 6 times.Again, don't overwork the dough. Resist any temptation to knead.Then, press your dough out, with your hands, until it's about 1" thick.
- Cut biscuits with a biscut cutter or juice glass dipped in flour. Keep making biscuits until all of dough is used. Place on ungreased cookie/baking sheet about three inches apart.
- Bake for 13 minutes in the pre-heated oven, or until edges begin to brown.