I’ve been on a biscuit journey.
My kitchen has seen many failed biscuits. Flat ones, crumbly ones, burnt ones, you name it. I have rage-quit making biscuits many times. I really think I just over-complicate it. After many mornings flinging biscuit dough around my kitchen and mumbling swear words, I’ve got a recipe that’s idiot-proof.
I’m absolutely going to get shit for this, but here’s my hot take: you don’t need buttermilk to make good biscuits. I’ve done recipes with & without it – there was zero difference. FIGHT ME.
Go make yourself some biscuits and gravy, honey.
Ingredients (makes about 8 biscuits)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tsp salt
- 1/2 cup cold unsalted butter
- 1 cup milk
- Preheat oven to 425 degrees.
- Mix flour, baking powder, and salt together with a fork in a large bowl.
- Using a cheese grater, grate the cold butter into the mixture. This ensures the butter is distributed evenly. If you don’t have a grater, just cut the cold butter into small cubes, and rub into the flour mixture until they’re the size of peas.
- Pour milk over the flour mixture, and mix it gently. I use my hands for this part. The dough will be slightly sticky.
- Flour your countertop, and dump the dough onto it. Knead it until it just comes together – I knead mine 10 times.
- Using a rolling pin or your hands, press the dough out to thickness between an inch and a half inch.
- A biscuit cutter is best to cut out the dough. I didn’t have one, so I used the lid of a mason jar. You could also use a glass.
- Cut out the biscuits (I got 6 instead of 8 because I like em thick).
- Bake for 15 minutes. Serve with butter, jam, or gravy.