You’ll find the full recipe with ingredient amounts below.įreeze the Butter: At least 20 minutes before you plan to make the biscuits, you’ll want to freeze the butter. You won’t believe how quick and easy this biscuit recipe is to make! I’ll walk you through the steps, including my tips for success. You can also use homemade buttermilk substitute. Whole milk is best in this recipe, but you can use lowfat if that is what you have on hand. My favorite is to use half buttermilk and half milk for the best balance of flavor and texture. If you use milk, the biscuits turn out especially tender. When you make this recipe with buttermilk, the flavorful tang of the buttermilk comes through in the buttermilk biscuits.
I’ve tested the recipe all three ways, and the biscuits are delicious no matter which you choose. You can make these biscuits with milk or buttermilk, or a combination of the two. They are also great for breakfast, alongside some eggs and baked bacon.
They complement almost any meal! Try them with baked chicken thighs, slow cooker beef stew or butternut squash soup. We’ve been enjoying these biscuits as a side dish at dinner. They are delicious as is, and even better when you spread them with butter and a drizzle of honey. The tops brown nicely in the oven, and the bottoms become deliciously crispy. They are fluffy, soft and tender, with lots of flaky layers. This biscuit recipe makes the very best biscuits. Now that I’ve perfected the recipe, we’ll be making them even more often. We just can’t get enough of these biscuits! As I’ve been testing this recipe, my family has been enjoying batch after batch of these homemade biscuits. The BEST biscuit recipe! These homemade biscuits are full of flaky layers and perfect for slathering with butter and honey.
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