Like many people, my first biscuit experience came from The Colonel, but I’ve always been fascinated by how something so tasty could come from just a few simple ingredients. After many attempts and a whole bag of flour later, I finally discovered Lisa Fain’s (the Homesick Texan) recipe that changed everything. These biscuits rise beautifully and have the perfect texture I’ve been searching for. This recipe yields 6-8 biscuits, perfect for a family breakfast or brunch.
Since mastering the basic recipe, I’ve experimented with different variations like banana and honey biscuits, and cinnamon sugar versions. The possibilities seem endless – I’m even thinking about trying a chorizo version next. What started as a challenging baking experiment has become a beloved staple in my kitchen.
Biscuits
A foolproof recipe for tender, flaky Southern-style biscuits that rise beautifully every time. Perfect for beginners and experienced bakers alike, these versatile biscuits can be customized with sweet or savory additions.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 8 tablespoons cold unsalted butter
- 3/4 cup whole milk or buttermilk
- Extra butter for brushing (optional)
Instructions
- Preheat oven to 450°F.
- Whisk together flour, baking powder, sugar, and salt in a large bowl.
- Cut cold butter into small cubes.
- Work butter into flour mixture until it resembles coarse meal.
- Make a well in the center of the mixture.
- Pour in cold milk or buttermilk.
- Stir until just combined.
- Turn dough onto a floured surface.
- Gently fold dough over itself 5-6 times to create layers.
- Pat dough to 1-inch thickness.
- Cut with a 2.5-inch biscuit cutter.
- Place biscuits on an ungreased baking sheet.
- Brush tops with melted butter if desired.
- Bake for 12-15 minutes until golden brown.
Notes
The key to perfect biscuits lies in keeping everything cold. Try freezing your butter for 15 minutes before use, and don’t overwork the dough – this helps create those coveted flaky layers. If you don’t have a biscuit cutter, a clean, sharp-edged glass will work in a pinch.
Store leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes to restore freshness. For variations, try adding cheese, herbs, or even chorizo to the basic recipe. These biscuits also freeze well – just reheat from frozen in a 350°F oven for about 10 minutes.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 175Total Fat: 9gSodium: 250mgCarbohydrates: 22gFiber: 1.5gSugar: 2.5gProtein: 2.5g
