So, I made the easiest biscuits ever for our “Brinner” the last night (biscuits n’ gravy with cheesy grits YUM!) and I felt compelled to share this recipe with you.
Prep time was literally about 7 minutes ; they bake to brown within 10 minutes. No mixer needed!!
We began meal planning last year during the end of my pregnancy and its made cooking dinner SO much easier and has been a great way to introduce foods to Kaiden who is a picky eater.
Breakfast for Dinner on Wednesday was Kaiden’s suggestion for the weekly meal theme. I got a waffle iron and flat top griddle for Christmas so we have been eating so many waffles and pancakes LOL (we’re getting on our health kick again April 1st don’t judge us haha)
I wanted to perfect my biscuits and make them flake a bit more so i centered dinner around this bread choice. I have been working on perfecting some of my bread recipes as of late so I was very excited when my family responded so well to these. (Check out my Easy Peasy Bread recipe too !)
I also cant help to mention what I love most about this recipe is it takes little to no time. If you are in a crunch but want to add a carb choice to a nice meal this can work perfectly! Six ingredients and finished in 20 minutes you cant beat that!
I know you’re probably thinking “I can just run to the store and buy biscuits”….
Personally, there is a certain pride I get when I make things from scratch. It’s so easy to run and purchase pre-made biscuits and just pop them in the oven ; but homemaking them is SO much cheaper. I don’t know about you but if I can save $8 on a Pillsbury purchase – COUNT ME IN. I seldom purchase biscuits from the store so I never have them on hand, not to mention when I prep dinner , a carb choice is generally a last minute decision by I do attempt to manage our intake. The ingredients are so simple you most likely have everything in your cabinet already.
Here’s a Few Prep Tips:
While these are easy biscuits, there are a few techniques that can guarantee that optimal flake and fluff for these awesome biscuits.
One KEY to the flake is to grate chilled butter into the dry mix. When this isn’t a last minute bake, you can chill your butter for an hour or so prior to making your dough ; or you can just pop a stick in the freezer 30 minutes prior to prep. This helps make the grate process much easier. I personally just use a cheese grater.
Another KEY is to fold the dough over itself a few times, 5 is a good number. This encourages the dough to break up a little but still maintain its cohesiveness. When you flour your surface, knead the dough and form it into a rectangle. This will help the folding process be easier and it takes just a few seconds.
DO NOT OVERWORK the dough. Pieces of the butter should be seen in each biscuit when placing them on the pan to bake. This helps intensify that nice buttery taste
2 cups all-purpose flour
1 Tablespoon baking powder
1 Tablespoon granulated sugar
1 teaspoon salt
6 Tablespoons unsalted butter very cold
3/4 cup whole milk
Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
Add milk, use a wooden spoon or spatula to stir until combined (don’t over-work the dough).
Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Repeat this 5-6 times but being careful to not overwork the dough.
Use your hands (do not use a rolling pin) to flatten the dough to 1″ thick and use a cookie cutter for shape. Place on your pan
Bake for 10-12min