5-Ingredient Biscuits

You’ll love this homemade 5-ingredient Biscuits recipe. Perfectly fluffy, buttery, and delicious, these quick and easy biscuits are ideal for any meal.

Course Breakfast, dinner

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings biscuits

Calories 235kcal

Equipment

Ingredients

2 cups self-rising flour
1 teaspoon baking powder for extra lift
1 tablespoon granulated sugar
½ cup unsalted butter very cold
¾ cup buttermilk or heavy cream

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Instructions

Prep: Preheat your oven to 425°F (220°C) and place the rack in the upper third of the oven. Prepare a baking pan with a Silpat baking mat or parchment paper.
Prepare the dry ingredients: Mix flour, baking powder, and sugar in a large bowl.
Cut in the butter: Add very cold, cubed butter to the dry ingredients. Then, use a pastry cutter/blender or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
Add the milk: Gradually pour in the milk while stirring until a rough dough is created. Be careful not to overmix.
Prep the dough: Turn the dough onto a well-floured surface. Gently work the dough together. Flatten the dough to about a ½-inch thickness. Fold it in thirds. Flatten it back out to ½-inch thick and repeat the folding process two more times.
Shape the biscuits: Finally, pat it down to about ½-inch thick and cut out biscuits with a biscuit cutter. Gather the remaining dough, press it out, and cut the remaining biscuits.
Bake: Place the biscuits close together on a parchment-lined baking sheet or Silpat mat. Brush a little buttermilk on top so they'll brown nicely. Bake for 12-15 minutes until biscuits have risen and turn golden brown.

Video

Notes

- Butter: For those flaky layers, it's important to use cold butter (preferably left in the freezer for 20 minutes before using).

- Mixing: Avoid over-mixing the dough to prevent tough biscuits.

- Substitutions and variations: You can substitute whole milk, heavy cream, or half and half for the buttermilk in the recipe.

- Don’t twist the cutter! This is key. Twisting compacts the layers, causing them to rise poorly or unevenly.

- Brown Tops: To enhance browning, brush your biscuits with milk or butter and bake them on the upper rack.
- Storing: Place cooled biscuits in an airtight container or a resealable plastic bag. Store them at room temperature, away from direct sunlight and heat for 1-2 days.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition