Over Easy Homestead

• Instagram
• Pinterest
• Twitter

These soft, flaky, and buttery biscuits are so simple and delicious.

---

JUMP TO RECIPE

There is something to be said for a soft and flaky biscuit. One of the ultimate comfort foods. I have been searching for an easy and equally delicious biscuit recipe since I started having an interest in baking. I’ve tried many recipes that claimed to be easy with only 3 or 4 ingredients. So they claimed. They always came up short. I can’t tell you how many biscuits ended up in the trash.

After some work on my ingredients and methods, I finally arrived at the tastiest biscuit recipe with minimal effort. These biscuits turned out to be so soft, flaky, and tender. The tops even browned to near perfection. I mean, look at the height of this guy!

We enjoy them as a main course for our breakfast. Breakfast for dinner is on a frequent rotation in our household.  They pair well as a side or replacement for dinner rolls as well. We’ve also recently adapted our pot pie recipe to incorporate these biscuits as well. They are best when enjoyed with butter or even honey. I can’t wait to hear what you think of them. 

I’ll walk you through each step. Soon you’ll be sitting down to enjoy a plateful in no time.

Tools:

• Cheese grater
• parchment paper
• baking sheet
• large bowl
• biscuit cutter (I used a mason jar lid)

Step-by-Step Instructions:

• 1. Before beginning, place the butter in the freezer for 20-30 minutes. 
• 2. Right before beginning, preheat the oven to 425 degrees
• 3. In a large bowl, combine the dry ingredients and mix well.
• 4. Using a cheese grater, grate the butter.

• 5. Mix the butter and dry ingredients. I like to do this part with my hands to ensure the butter is spread evenly throughout. You can also use a wooden spoon or fork. Once incorporated, the butter should be pea-sized.

• 6. Add the milk, or buttermilk, to the bowl. Stir with a wooden spoon. It is ok if there are some dry bits left over, but if it seems too dry add 1-2 tablespoons more milk.

• 7. Turn the dough on a floured surface and press down into a rectangle about 2 inches thick. Fold the rectangle in half and gently press down to return to the 2-inch thickness. Try not to overwork the dough so it will rise and not end up too dense. Repeat this process 5-6 times.

• 8. On the final time, push the dough out to about 1-inch thickness. Then, using a biscuit cutter, or even a mason jar lid, cut the biscuits out. Once you have cut out all you can, reassemble the dough and cut more. Keep working like this until you have used as much dough as possible.

• 9. Place the biscuits on a parchment-lined baked sheet. Brush the tops with milk, and bake for 14-16 minutes

Tips:

• Keep the milk and butter cold. Pull the ingredients out only when you are ready to use them. 
• Place the biscuits in the freezer for about 10 minutes to get them back to that cold temperature before baking.
• Place butter in the freezer for 20-30 minutes before using. 
• Grate the butter with a cheese grater. This not only is easier but also cuts the butter into great sizes to incorporate throughout the biscuit.
• When cutting out the biscuit, do not twist the cutter only push straight down. When you twist it seals the edges and prevents them from rising as high.

Hope you enjoy baking these biscuits and they bring you all the comfort as you slather them in butter and maybe some honey.

This post contains affiliate links.

---

Recipe Card:

These soft, flaky, and buttery biscuits are so simple and delicious.

Prep Time: 25 mins. Cook Time: 14-16 mins.

Servings: 12 Author: Elizabeth Loveday

Ingredients

• 2 ½ cups of all-purpose flour 
• 1 tbsp. Baking powder
• 1 tbsp. sugar
• ½ tsp. salt
• ½ cup of unsalted butter
• 1 cup of milk, or buttermilk
• Milk or buttermilk for brushing tops

Step-by-Step Instructions:

• 1. Prep
  • Place the butter in the freezer for 20 minutes before beginning. 
  • Right before beginning, preheat the oven to 425 degrees
• 2. Grate and Mix
  • Using a cheese grater, grate the butter. 
  • In a large bowl, combine the dry ingredients and mix well. 
  • Mix the butter and dry ingredients. I like to do this part with my hands to ensure the butter is spread evenly throughout. You can also use a wooden spoon or fork.
  • Add the milk, or buttermilk, to the bowl. Stir with a wooden spoon. It is ok if there are some dry bits left over, but if it seems too dry add 1-2 tablespoons more milk. 
• 3. Layer and Cut
  • Turn the dough on a floured surface and press down into a rectangle about 2 inches thick. Fold the rectangle in half and gently press down to return to the 2-inch thickness. Try not to overwork the dough so it will rise and not end up too dense. Repeat this process 5-6 times. 
  • On the final time, push the dough out to about 1-inch thickness. 
  • Then, using a biscuit cutter, or even a mason jar lid, cut the biscuits out. Once you have cut out all you can, reassemble the dough and cut more. Keep working like this until you have used as much dough as possible.
• 4. Bake
  • Place the biscuits on a parchment-lined baked sheet. Brush the tops with milk, and bake for 14-16 minutes.