Simple Homemade Biscuits (made with milk)
These Simple Homemade Biscuits are made with milk, and are buttery and soft with a delicious crispy golden crust. The 3-ingredient recipe is simple to make with things you probably already have in your pantry, and gets tall biscuits on the table in a snap!
Servings: 12 biscuits
Calories: 161kcal
Equipment
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 8 tablespoons unsalted butter very cold and cut in cubes or grated
- ¾ cup whole milk, very cold, plus more for brushing
- Melted butter and flaky sea salt for finishing optional
Optional Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
Mixing by hand
- In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, and sugar.
- Using the large holes of a box grater, grate the cold butter directly into the flour mixture. Toss the butter into the flour as you go so the little pieces do not clump together.
- Use your fingers to gently rub and toss the grated butter into the flour until the mixture looks like very coarse crumbs with some small, flat pieces of butter still visible
Food Processor Instructions
- Place all-purpose flour, baking powder, baking soda, sugar, and kosher salt, along with cold butter cut into cubes into the bowl of your food processor.
- Pulse 6 to 8 times. You should end up with butter and flour the texture of very coarse cornmeal with some larger pieces of butter.
- Transfer to a large bowl.
Both methods
- Pour in your milk. Mix until you have a shaggy dough with just a little bit of dry flour at the bottom.
- Turn your dough out onto a lightly floured surface. Use your hands to bring the scattered pieces of dough together, pressing lightly as needed without kneading.
- Fold dough over on itself just until smooth. Roll out dough to about ¾ inch thickness.
- Cut with floured 2-inch round cutter or sharp knife. Gather together your scraps and and re-roll and cut out as many biscuits as you can. Place on a parchment paper or aluminum foil lined baking sheet.
- Put the biscuits into the freezer to chill up the butter while you preheat the oven to 450°F. Brush the tops with an egg wash or more milk and bake for 12 to 15 minutes, or until golden brown and well risen.
- Remove from the oven and let cool for at least 10 minutes. I like to brush the tops of the biscuits with melted butter and sprinkle with flaky sea salt.
Video
Notes
Expert tip: Don't twist the cutter when cutting out biscuits. Doing so will compress the edges and your biscuits won't reach their tall potential! Press straight down and pull straight back up!
Storage: I like to serve biscuits warm, but wrap any leftovers or keep them covered for 2 days at room temperature.
Make ahead freezer biscuits: Freeze biscuits unbaked for up to 3 months. Remove desired number of biscuits from freezer and place on lined baking sheet. Brush tops with egg wash and sprinkle with flaky salt, if desired. Bake in a preheated to 425°F oven for 15 to 20 minutes, or until tall and golden brown.
Nutrition
Calories: 161kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 7mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 258IU | Calcium: 25mg | Iron: 0.2mg
