Homemade Biscuits From Scratch Recipes

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Divide 1/2 cup butter into 12 to 16 small chunks.
• Mix flour, baking powder, and salt together in a bowl. Mix in butter chunks using a pastry blender. Make a well in the middle of the mixture; pour in buttermilk. Mix until dough comes together.
• Knead dough on a lightly floured surface until just formed together. Cut discs out of dough using a cookie cutter or a cup. Butter both sides of cut biscuit dough with 1/2 of the melted butter. Place biscuits onto a baking sheet.
• Bake in the preheated oven until golden, 12 to 15 minutes. Remove from the oven and brush with remaining melted butter while hot. Serve.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, sift together dry ingredients. Cut in butter until mixture resembles coarse oatmeal. Make a well in the center of the dry mixture and pour in the milk. Stir until dough begins to pull together then turn out onto a lightly floured surface.
• Press dough together and then roll out until 3/4 inch thick. Cut into 2 inch round biscuits and place on an ungreased baking sheet.
• Bake in preheated oven for 10 minutes, or until golden.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.

Steps:

• Dissolve yeast in water, set aside.
• Mix dry ingredients in order given; cut in shortening until the size of small Lima beans.
• Stir in buttermilk and yeast mixture.
• Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.) Dough will be very sticky.
• Scrape out onto well floured board.
• Flip over and knead lightly (4-6 times).
• Roll out and cut with biscuit cutter.
• Place on greased pan and let raise slightly (10-30 minutes).
• Bake at 400 F until light brown, 10-12 minutes.

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

Steps:

• In a small bowl, combine the flours, baking powder, sugar, salt and baking soda. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in 1/4 cup buttermilk just until moistened. Turn onto a lightly floured surface; knead 5-6 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter., Place 2 in. apart on a baking sheet coated with cooking spray. Brush with remaining buttermilk. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.

Steps:

• Preheat the oven to 475 degrees.
• Put the flour, baking powder and salt in the food processor. Pulse several times to mix.
• If your shortening is hard cut it up before dropping on the food processor. Pulse until shortening is in bits about the size of small peas.
• Add milk and pulse until dough comes together.
• Dump on to a floured board and knead for a minute or two.
• Roll to 1/2 inch thick and cut dough with a floured biscuit cutter.
• Brush the biscuits with melted butter before baking on a lightly greased cookie sheet for 12-15 minutes.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
• Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
• Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
• Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

Steps:

• Preheat your oven to 400 degrees F.
• Meanwhile, gather the flour, baking powder, salt, sugar and baking soda into your large mixing bowl and whisk together until fully incorporated. Now cut your butter into small cubes with your bench knife or straight edge knife and place into the bowl. Using your pastry cutter, cut the butter into the dry mixture in a downward twisting motion until you reach a sandy texture. At this point, your dry mix should feel like beach sand, but if there are some slightly larger pieces of butter remaining this is okay. Those pieces will create the flaky effect when the biscuits begin to cook. Now, create a well in the center of your bowl of dry ingredients. Pour the buttermilk into the center of the bowl. Using your hands (this will feel funny and get messy), incorporate all the ingredients until the dough begins to come together and become one.
• Now put a small amount of flour on a flat surface and continue to bring the dough together, making sure not to knead the dough or overwork it. Use some of that extra flour to bring it all together and get the dough off your fingers too. Now spread out and flatten the dough so it's about the height of your flattened hand. Using your biscuit cutter (dip it in some flour to keep any dough from sticking to it), cut out 24 biscuits, reworking the dough if need be. Place a piece of parchment paper on your cookie sheet and line up the cut biscuits, 4 by 6. Place the biscuits into the oven and cook until golden brown, about 20 minutes. Remove the biscuits and let cool for about 5 minutes before handling. These biscuits are great for breakfast with eggs and bacon, or alone as a snack.