Soft and Fluffy Biscuit Recipe
These biscuits were so soft, fluffy, and crumbly–like biscuit heaven. Making biscuits from scratch does involve a little more work than popping a can open and baking, but the process really is not bad at all. And seriously–can it get much better than a made-from-scratch biscuit? Not really. If you’re a southern mama, you better have a good biscuit recipe! 😂
⏱️ 35 mins
- 3 c flour
- 3 tbsp sugar
- 1/2 tsp salt
- 4 tsp baking powder
- 1/2 tsp cream of tartar
- 3/4 cup very cold butter
- 1 egg
- 1 cup whole milk
- 4 tbsp butter
- Preheat oven to 450º
- In a medium bowl, whisk flour, sugar, salt, baking powder, and cream of tarter. Set aside.
- Grate the butter and add to the flour mix. Incorporate the butter into the flour with a pastry cutter. You want to still be able to see small chunks of butter.
- Add the egg and milk to the mixture (you may need more or less milk), and briefly stir until combined. Your dough should be sticky, but not wet. Be careful not to overwork the dough.
- Lay dough out on a heavily floured surface. With floured hands, pat the dough out to a 1-inch thickness. Cut into individual biscuits with a cutter or the rim of a drinking glass. Gather dough back together and pat back into surfaces as needed, trying to not overly handle the dough.
- Place on a greased cookie sheet and cook for 10-15 minutes until golden brown on top. Brush melted butter on top.
I promise that you won’t regret making a successful biscuit! Usually the biggest mistake people make is making them too dry. Sometimes cooking is more intuitive than measuring. I really feel like this is the case with biscuit making. You can follow a recipe as a baseline, but you have to be sure that you’re adding the correct amount of milk and not overly handling your dough. Good luck saving them for dinner!
Recipe adapted from https://www.momontimeout.com/perfect-biscuits-every-time-recipe/