Biscuit Recipe

A perfect biscuit recipe is key to satisfy guests. Many people are picky with it comes to their biscuits, making it harder to make. Learn our easy homemade biscuit recipe to make sure those around will enjoy! Share with us your variations and tag us on social media!

plain and raisin biscuits

How Do You Keep Biscuits Crispy?

To achieve crispness in a biscuit, the dough needs to be baked at a high temperature, with a low baking temperature to maintain the crumb. The dough is heated until it’s very soft, but not so soft that it will collapse. The baking process is repeated until the dough is crisp and light brown.

3 Types Of Biscuits

Whether you’re making rolled biscuits or drop biscuits, there are plenty of ways to successfully make biscuits. Learn types of biscuits below!

Crackers

There are many different types of crackers: focaccia, spinach quiche, wafers, crinkle, curly, salted and saltines. Crackers are usually baked on a sheet pan, but they can also be baked in an oven at home. They are usually consumed as appetizers.

Hard Sweet Biscuits

Hard sweet biscuits have a crunchy exterior and a soft interior with little “tear” (the results of the initial spreading and aeration). These are great for dunking in tea. Hard sweets are the moist, brittle form of biscuits. Depending on the biscuit, hard sweet biscuits can be both crispy and soft.

Short Dough Biscuits

Short dough biscuits are typically cooked in two sessions: first in a dry (hot) oven to create the crisp crust and then in the oven at a lower temperature to create the slightly chewy interior. A short dough biscuit does not hold up well to reheating.

What’s The Difference Between Cake and Pastry? 

Some good things to know in baking is the difference between cakes and pastries. A cake is a made with leaveners while pastries are not. Dough pastries are made with flour and fat.

The traditional way of making biscuits, biscuits, is by the heat transfer method. At high heat (500-600 °F), the butter melts and forms gelatin with the flour and milk. This method results in a crumbly product with few air pockets and a soft and sticky texture. This type of biscuit tends to rise a little, but due to the milk solids, the product retains moisture.

How To Make Biscuits Light And Fluffy?

The different techniques of biscuit making are speed-cooking, slow-cooking, water-bath and no-cook. Slow-cooking is a process that yields light, fluffier biscuits, although they don’t have the same flavor as some of the other techniques. Slow-cooking takes a longer time, and the result is that the dough rises, so the biscuit looks soft and pillowy but is actually much more delicate.

How To Make Biscuits: Butter vs. Shortening

When learning how to make biscuits, a common questions is whether to use butter or shortening. Shortening takes longer to melt then butter. During the last 60 years, there’s been several studies comparing the health effects of different types of shortening, ranging from trans fat, which increases blood cholesterol, to all-purpose margarine, which is stable at room temperature and has been shown to have benefits for heart health and oleic acid, an omega-6 fatty acid with anti-inflammatory properties. Unfortunately, these studies have produced conflicting results.

The National Heart, Blood, and Lung Institute also recommends using palm shortening for baking. Cautions against its use in frying because of its high saturated fat content. They recommend using butter for frying.

fluffy stacked biscuits

Biscuit Recipe

Learn this homemade biscuit recipe with simple ingredients. This biscuit recipe has easily become a family favorite. Follow our instructions below and share with us your photos on social media!
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: biscuit
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 10 biscuits
Calories: 178kcal

Ingredients

  • 2 cups all-pupose flour
  • 1 tbsp baking powder
  • 2 tsp granulated sugar
  • ½ tsp salt
  • ½ cup unsalted butter
  • 1 cup milk
  • ¼ cup buttermilk

Instructions

  • Preheat oven to 425°F. Put butter in the freezer for 25 minutes. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt. Continue whisking until well combined.
  • Remove butter from freezer, use a grater to grate the butter. Add butter to the large bowl and mix using your hands.
  • Pour milk into the bowl and stir until the dough is combined. If dough becomes dry, add more milk.
  • Turn the dough out on a lightly floured countertop. Form dough into an inch thick rectangle. Now, fold the dough in half and pat down until it's another inch thick layer. Repeat this folding process for 4-5 times.
  • Use a pastry cutter or biscuit cutter to cut straight down the dough. Cut your biscuits and place them on the baking sheet.
  • Brush the biscuit tops with buttermilk and bake for 15 minutes. The tops will be golden brown when done.

Nutrition

Serving: 1g | Sodium: 105mg | Calcium: 70mg | Vitamin A: 265IU | Sugar: 2g | Fiber: 1g | Potassium: 145mg | Cholesterol: 22mg | Calories: 178kcal | Saturated Fat: 5g | Fat: 8g | Protein: 3g | Carbohydrates: 22g | Iron: 1mg
cooked food on black ceramic plates

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