Winter means comfort food season. Our flaky scratch biscuits are perfectly paired with soup, chili, jam, sausage gravy, or fresh out of the oven! This simple biscuit recipe will soon become a staple in your home.
Fun fact: The key to making the perfect biscuits is keeping the butter cold! Cold butter helps biscuits rise if the dough is not over mixed. Melted or fully incorporated butter will lead to flatter biscuits with fewer air pockets. Butter will also keep the dough tender. These fluffy, buttery treats rise a mile high, creating layers upon layers of old-fashioned goodness.
Flaky Scratch Biscuits
Ingredients
2 1/4 Cups Flour
2 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 1/2 tsp Salt
2 Tbsp Granulated Sugar
1 1/2 Sticks Unsalted Butter
2 Eggs
1 Cup Whole Milk
Steps
- Preheat oven to 400 degrees.
- Combine dry ingredients in a medium to large bowl.
- Cut butter into chunks. Add to the flour mixture and toss to coat and separate butter. Using a pastry cutter or your hands, cut the butter into the flour mix until no chunks larger than a dime remain. The mix should hold together when squeezed in a fist. Be careful not to overwork the butter. If it starts to melt, place the whole bowl in the refrigerator or freezer for about 15 minutes to cool the butter down.
- Mix one egg and the milk. Add to the butter and flour mixture and use a fork to combine. The mix will be rough and shaggy.
- Turn the mix out onto a floured surface and bring it together into a mound. Using a floured rolling pin, roll the dough to about 1 inch thick and then fold it in on itself. If the dough starts to warm up and get sticky, place it in the refrigerator for about 20 minutes and then continue to roll and fold 3 more times, for a total of 4 folds.
- Roll to 1 inch thick after the fourth fold. Refrigerate at least 30 minutes or up to overnight, and then cut using a biscuit cutter or into 8 even squares. Brush with the second egg for a shiny top. Bake 12-18 minutes until golden.
