Hot Homemade Biscuits Recipe: On the Table In 30 Minutes (6 Ingredients) by Jan Mostrom
I'm a sourdough maker and most nights we have a fresh loaf ready to bake and eat. This past weekend I goofed and was having friends for dinner and didn't have a warm bread to pair with our sheet-pan feta stuffed chicken and roasted vegetables. I thought about the Cheddar Bay biscuit bread that is so gooey and yummy, but because of the feta I wanted something simpler to pair with the chicken. Enter these traditional and delicious, and surprisingly easy, flaky dinner biscuits. These easy biscuits, warm right out of the oven, are so delicious! You may need to make these biscuits tonight for dinner!
To make these tender and fluffy homemade biscuits that are ready is about 30 minutes, you will need just six simple ingredients. Here is what you need to gather from your fridge and pantry: all-purpose flour, baking powder, granulated sugar, salt, butter and either whole milk or buttermilk.
These biscuits can be served at dinner, breakfast or brunch. Slather them with butter, drizzle with honey or maple syrup, or smear with jelly, jam or fruit preserves. They are also delicious with cinnamon-sugar butter for dessert.
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 to 13 minutes
Total Time: 25 to 28 minutes
Servings: 6
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 6 tablespoons unsalted butter, very cold, plus 1 tablespoon melted butter, for brushing
- 3/4 cup whole or low-fat milk or buttermilk
Helpful Products
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Rubber Spatula
- Mixing Bowl
- Grater
- Parchment Paper
- Airtight Containers
- Box Grater
- Butter Knife
Recipe Notes
- For the best results, place the butter in freezer 15 minutes before starting the recipe.
- If you don't have unsalted butter, omit the additional salt in the recipe.
- Don't use a rolling pin to flatten dough as it will compress dough and make the biscuits less fluffy.
Here's how to make it:
- In a medium bowl combine flour, sugar, salt and baking powder. Set aside.
- Using a box grater, grate your butter directly from the freezer. (Cold butter makes your biscuits light and fluffy.)
- Add the butter to your dry ingredients and use a fork or clean hands to mix it in. I like to use my hands to squeeze the butter into the flour.
- Add your milk to the flour/butter mixture and mix with a spoon to combine.
- Sprinkle a good amount of flour on a clean countertop. Transfer the dough to the counter. If the dough is too sticky to work with add a sprinkle of flour and work it in.
- Gently flatten your dough with the palm of your hand and then fold it in half. Turn the dough a quarter turn and flatten and fold, and continue to turn and fold six to seven times. You can flatten if you can't fold again. (This creates the layers in the biscuits.)
- Using your hands, flatten your dough to about 1/2-inch thickness. Use a biscuit cutter of glass cut circles into the dough.
- Transfer the cut biscuits to a parchment paper-covered baking sheet. Combine scraps, flatten and cut more circles until you use all the dough. I made six biscuits. Bake in a preheated 425-degree F oven for 10 minutes. Check them to see if they need an additional few minutes. Remove when biscuits are browned to your liking and brush with melted butter.
- Serve warm!
Nutrition Facts Per Serving
Calories: 322
Total Fat: 12.1g
Saturated Fat: 7.4g
Cholesterol: 31mg
Sodium: 476mg
Total Carbohydrate: 49.5g
Dietary Fiber: 1.2g
Total Sugars: 17.4g
Protein: 4.8g
Vitamin D: 14mcg
Calcium: 61mg
Iron: 2mg
Potassium: 151mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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