There is nothing more Southern than homemade biscuits. Growing up in the South, we had biscuits as our choice of bread. I loved when momma would pull them out of the oven piping hot! I would slather butter all over them and take a bite. Butter would gush out the sides and onto my hands.
That is what southern boys are raised on! If I have the choice between biscuits and cornbread, give me a hot biscuit! After you make a really good and hot biscuit, what better to top it off than some homemade Sausage Gravy? Try our recipe for Homemade Sausage Gravy if you want to start your morning off with an amazing breakfast.
What Are Biscuits?
A Biscuit is simply a handheld bread that requires a few simple ingredients to make. Once the ingredients are put together, you then cut out round shapes, then bake them. They are served at breakfast or dinner (Supper if you’re from the South).
Biscuits are really simple as far as ingredients go and very easy to make. They go well with just about any type of supper, they even make a great snack or even a main breakfast dish! We are doing a two-part series here on making Sausage and Gravy biscuits. This will be part one where we show you how to make the lowly, humble homemade biscuit!
Ingredients You Will Need
This recipe calls for 2 cups of self-rising flour. We prefer to use Southern Biscuit but if you can’t find that, any self-rising flour will do.
This recipe requires 3/4 cup of milk. Buttermilk makes the best biscuits. If you do not have that, do not fret, just use whole milk.
Butter or Shortening
This recipe calls for 1/2 cup of fat. We prefer to use butter for the fat in our biscuits but you can use vegetable shortening (Crisco)as well.
Pro Tip: If using butter, grab a frozen stick and grate it on a box grater. This will make the cutting in part easier.
Step 1. Preheat the oven to 425.
Step 2. Add your flour to a large mixing bowl. Next, add in your fat (butter or shortening).
Cut the fat in by using a pastry cutter or a fork will work as well.
Add in The Milk
Step 3. Add your milk to the mixture and combine. If the dough is too dry add in a little milk a tablespoon at a time. The same goes if the dough is too wet. Add in a little flour a tablespoon at a time till you get a nice well formed dough ball.
Step 4. Once it has formed a well-formed ball, turn it out onto a pastry mat or floured surface.
Knead The Dough
Step 5. You can knead a few times by rolling over on it each other. Do not knead too much as it will make your biscuits hard. Another trick is to roll them out and then fold them over a few times. This will help build layers in your biscuits. Again, the trick is not to do too much with the dough.
Step 6. Roll your dough out till it is about 1/2 inch thick.
Step 7. Use a biscuit cutter to cut the biscuits. If you do not have any, you can use a glass cup or a plastic cup will work just fine.
Step 8. Place the biscuits on a greased metal sheet pan then brush the tops of the biscuits with the melted butter.
Step 9. Place the metal sheet pan or cookie sheet in a preheated oven at 425 degrees for 10-15 minutes. Once the tops get to the desired brownness, they should be done.
- 2 cups Self-Rising flour
- 3/4 cup Milk, You can use whole, 2%, or Buttermilk.
- 1/2 cup Butter or Shortening, I prefer butter for taste.
- 1 tablespoons melted butter
- Pre-heat oven to 425-450. If your oven cooks hot use lower temp.
- Add your flour and fat (butter or shortening) to a mixing bowl. Cut the fat in by using a pastry cutter or a fork. If your butter is frozen you can also use a box grater to grate your butter into the flour. This works well too.
- Add your milk to the mixture and combine. If the dough is too dry add in a little milk a tablespoon at a time. Same goes if the dough is too wet. Add in a little flour a tablespoon at a time till you get a nice well formed dough ball.
- Once it has formed a well formed dough, turn out onto a floured surface.
- You can knead a few times by rolling over on it each other. Do not knead too much as it will make your biscuits hard. Another trick is to roll them out and then fold over a few times. This will help build layers in your biscuits. Again, the trick is not to do too much with the dough.
- Roll your dough out till it is about 1/2 inch thick.
- Use a biscuit cutter to cut the biscuits. If you do not have any, you can use a glass cup or plastic cup will work just fine.
- Place biscuits on a greased metal sheet pan then brush the tops of the biscuits with the melted butter.
- Place metal sheet pan in a pre-heated oven at 425-450 degrees for 10-15 minutes. Once the tops get to the desired browness, they should be done.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
How long does it take to cook biscuits in the oven?
As with any appliance, they can vary, but typically we find that these homemade biscuits are done when the oven temp is set at 425 degrees F. and the biscuits cook for 10 to 15 minutes.
What are the steps of baking a biscuit?
- mix the dry ingredients
- Cut the fat into the flour
- Mix in the milk.
- Form a dough ball.
- Turn out onto a floured surface and knead.
- Roll out the dough and cut the biscuits out.
- Put the biscuits on a cookie sheet. Brush the tops with melted butter.
- Bake in the oven at 425 degrees F. for 10 to 15 minutes.
What temperature are biscuits baked best at?
We find that a temperature of 425 to 450 makes the best biscuits.
What can I do with leftover biscuits?
Leftover biscuits can be stored in an airtight container for up to 4 days in a refrigerator.
How can I reheat a biscuit?
You can reheat a biscuit by wrapping it in a paper towel and putting it in the microwave for 15 to 20 seconds. Check it to see if it is warm enough, if not try adding another 10 seconds until it is warm. You can also put them back in the oven for 5 to 7 minutes.
Why are my homemade biscuits tough or did not rise enough?
There are a few things that might have happened here. Most of the time the dough was kneaded or overhandled too much.
Why are my homemade biscuits falling apart?
This most likely is because you have too much flour in your dough and you have messed up the ratio of ingredients. The biscuit dough should be a bit sticky. Also, be careful about picking up too much dough from your work surface.