Homemade Biscuits – Quick & Easy

Once upon a time, I started making dinner thinking I had everything I needed. The chicken was cooked and ready to be shredded and plopped into the simmering gravy. All I had to do was pop the biscuits into the oven for my chicken, gravy and biscuit meal. It’s a family favorite and the kids kept popping their heads into the kitchen to ask if it was ready yet. I opened the fridge and… no biscuits. What?! How can there be no biscuits?

Has this happened to you? I had actually used the biscuits the previous week for breakfast but completely forgot about it. So now what? The hungry kiddos (much like hungry wild animals) would be getting desperate soon.

I started to search for a biscuit recipe, but it had to be quick, easy, and yummy. Good luck, right? Because good things take time (blah, blah, blah). Today, whoever is in charge of helping Mommas in desperate dinner situations, smiled upon me and this recipe showed up. I have used it several times since and is now our family’s favorite biscuits and I no longer buy them from the grocery store (sorry dough boy).

I wanted to share the recipe and the site I found it on. The beautiful photos and recipe were taken directly from her site: Sugar Spun Run. Go check out her site and Instagram. It will make you happy (and hungry)!

Ingredients

• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1 Tablespoon granulated sugar
• 1 teaspoon salt
• 6 Tablespoons unsalted butter very cold
• 3/4 cup whole milk

Instructions

• For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It’s ideal that the butter is very cold for light, flaky, buttery biscuits.
• Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
• Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
• Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
• Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
• Add milk, use a wooden spoon or spatula to stir until combined (don’t over-work the dough).

• Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. 
• Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
• Use your hands (do not use a rolling pin) to flatten the dough to 1″ thick and lightly dust a 2 3/4″ round biscuit cutter with flour. 
• Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
• Repeat until you have gotten as many biscuits as possible and place less than 1/2″ apart on baking sheet. 
• Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.

• Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
• If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

Nutrition

Serving: 1biscuit | Calories: 282kcal