Baking up a batch of buttery homemade biscuits is as simple as following my simple and easy recipe. You need just a handful of ingredients and you and your family can add this one to your breakfast recipe repertoire!

There is nothing that smells more nice than a batch of buttery, flaky homemade biscuits baking in your oven on a cold winter morning.

 The next thing on my mind is a cup of hot coffee or chocolate.

My first encounter with biscuits was many years back when I visited Texas. I happened to be pregnant at the time with my first kid. One day, after one of my prenatal appointments, I was hungry. 

I looked around and right there, somewhere around West 26th downtown, I see the one spot that is popular for their biscuits. And just as you may have guessed, I was sold. I started searching copycat biscuit recipes like this one.

I explored a couple of good homemade biscuit recipes, tweaked some in a few different ways and finally ended up with a fail-proof recipe for great-tasting homemade biscuits.

I do not intend to make this article a long one, so let’s get to the ingredients needed to make yourself a buttery batch of homemade biscuits. 

Ingredients Needed for Biscuits

Here are the ingredients used in baking biscuits:

1. Buttermilk

You can replace it with regular milk in the absence of buttermilk. Buttermilk simply adds an acidity to the stuff. 

This acidity interacts and activates the other rising agents in the dough such as baking powder/baking soda making it even fluffier.

2. Butter (frozen)

The variety of butter used is pretty much the most important part of making biscuits. 

It is important to use high quality unsalted butter. Salted butter can be used but you may need to adjust/avoid the extra salt added into the dough.

Cold butter is used in the dough and melted butter is used to brush each biscuit. Because of how hard the cold butter is, we used a box grater to grate the butter into the flour.

3. All-purpose Flour

I informed you these were ingredients you most likely will have in your pantry.

4. Rising Agent

While so many recipes call for baking soda, we have found that baking powder works even better. 

Baking powder does not also leave any metallic taste on the tongue as baking soda does when used in large quantities.

5. Sugar and Salt

These are used to give add the needed saltiness and a slight sweetness to the biscuits.

Biscuits taste better when warm. 

Now that we have gotten through the ingredients needed for this recipe, here are a few tips to note to achieve nice biscuits:

Tips for Making Buttery Biscuits

Follow the recipe below:

1. Butter

Are biscuits nice without butter? Nope! When the butter is grated into the flour, it is essential to refrain from over-kneading or working the dough too much. 

The goal is to have plenty of the butter pieces hold their shape in the dough. The dough just needs to come together, no kneading, no rolling pins.

2. Lamination

Biscuits are famous for their layers of buttery goodness. Those layers are gotten through continuous folding of the dough. 

Flatten and fold again and again for four to five times.

3. No Rolling Pins

This tip was one I saw a while back and has helped to really boost my biscuit baking. 

You just need your hands to flatten out the dough, fold, flatten, fold, flatten, fold and you should end up with beautiful layers.

List of Ingredients for Biscuit Making

The list goes:

all-Purpose flour

buttermilk

baking powder

granulated sugar

salt

unsalted butter frozen

butter melted

Baking Instructions 

Preheat oven to 425℉

Grate the frozen butter using the box grater and set aside.

In a large bowl, combine flour, sugar, baking powder and salt.

Add in the grated butter and work into the flour till cumbly.

Begin incorporating the cold. buttermilk into the flour mixture, use your other hand to bring the mixture into a mould. This does not require kneading, just till the dough comes together, it will be a bit crumbly.

Transfer the dough to a floured surface, when it has come together nicely, use your palms to flatten out the dough in preparation for the lamination process.

Fold in once on each side, flatten out using your palms, fold in once again on each side, repeat this process about 5 times to increase the layers your biscuits end up with. Finally flatten out to about 1½” thickness.

Use your donut or biscuit cutter (a glass cup with rounded edges can be used) to cut out your biscuits and place them on a lined baking sheet.

Remould leftover dough, flatten out with your palms and cut out some more biscuits.

Transfer to your oven to bake for 15 minutes or until light golden brown and crisp.

Brush with the melted butter while still fresh from the oven.

Enjoy your biscuits.