Sure a can of pre-made biscuits is easy, and hassle free, but wait until you try these amazing homemade biscuits, you’ll never go back! I guarantee you’ll be hooked on them within the first bite, and if not, well I’ll eat what you don’t want! 🙂
These biscuits are great for breakfast . They are flaky, buttery and oh so good. My kids can fill them up with whatever sandwich meat, eggs or simply some peanut butter and jelly that they want that day. You can make these up to 3 days ahead of time. I love to make them and freeze them as pre-made egg and ham sandwiches. They re-heat well enough on busy days that the kids can get a breakfast in before we’re out the door.
Kids can get in on this recipe, as you don’t even have to roll the dough out, you can easily use your hands to press the dough out and have them use the cutter to cut the biscuits out. If you do it too thin your biscuits won’t puff up much, so try not to let them press it down too much. Make a double batch as this recipe only makes 6.
Flaky Biscuits (a friend gave me this, not sure where it came from though)
2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 tablespoon plus 1/4 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons chilled solid vegetable shortening
5 tablespoons unsalted butter—3 tablespoons thinly sliced, 2 tablespoons melted
1 cup buttermilk (remember if you dont’ have buttermilk just use 1 tablespoon lemon or vinegar and enough milk to make one cup. Let stand 5 minutes and stir before using.)
1.Preheat the oven to 475°. Position a rack in the upper third of the oven. In a large bowl, whisk the 2 cups of flour with the salt, baking powder and baking soda. Using a pastry blender, cut in the shortening until the mixture resembles coarse meal. Using your fingers, rub in the sliced butter, leaving large flakes of coated butter. Freeze the mixture until very cold, about 15 minutes.
2.Stir in the buttermilk until a dough forms. Transfer the dough to a lightly floured work surface and press or roll into a 9-by-7-inch rectangle, about 3/4 inch thick. Fold the rectangle in thirds like a letter, then fold the rectangle in half to make a little package. Press or roll out the dough to a 9-by-7-inch rectangle again. Repeat the folding process once more, then roll the dough out one more time to a 9-by-7-inch rectangle. Using a 3 1/2-inch round cutter, stamp out 4 biscuits. Pat the scraps together and stamp out 2 more biscuits.
3.Arrange the biscuits on a large baking sheet and brush the tops with the melted butter. Bake for about 14 minutes, shifting the baking sheet halfway through, until the tops and bottoms are golden and the biscuits are cooked through.