Prep 10 mins
Cook 15 mins
These biscuits are light inside, slightly crispy on the outside. They are terrific for breakfast served as biscuits topped with a hearty sausage gravy (such as Sawmill Gravy recipe #: 56251) or as an accompaniment to any stew or "meat and potatoes" type dinner. (Note: Mixer speed settings are for KitchenAid stand mixers; adjust accordingly for the brand of mixer that you will be using)
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1⁄2 teaspoon salt
- 1⁄3 cup unsalted butter, cold
- 3⁄4 cup 2% low-fat milk, cold
- 2 tablespoons unsalted butter, melted (optional)
- Preheat oven to 425° F.
- Place flour, baking powder, sugar and salt into mixer bowl with flat beater. On Speed 1, stir dry ingredients for a little under a minute to evenly distribute.
- Cut cold butter into cubes and add to mixer bowl with the dry ingredients. Turn to Stir Speed and mix about 1 minute, or until mixture resembles small crumbs a little smaller than peas. Stop and scrape bowl.
- Add milk. Turn to Stir Speed and mix until dough starts to cling to beater. Usually less than 30 seconds. Avoid overbeating.
- Turn dough onto lightly floured surface and gently pat the dough to 1/2-inch to 1 inch thickness. Cut with floured 2-inch biscuit cutter or floured glass.
- Place on greased baking sheet and (optional) brush with melted butter, if desired.
- Bake at 425° F for 12 to 15 minutes, until golden. Serve immediately.
This biscuits are ahhh-mazing! This was honestly my very first time attempting homemade biscuits, and what a success!!! The recipe is perfect! Thank you:)
I was visiting my in-laws away from home and my usual fluffy buttermilk biscuits recipe using the food processor, so I googled and found this one. It's a good enough recipe, but I probably will just stick to my ol' tried and true recipe instead. I like that this recipe uses the mixer (more commonly available than the large food processor I typically use). The outside of the biscuits have a nice crispy crunch while keeping the inside soft. They are not, however, big and fluffy, which is the type of biscuit I prefer. They didn't rise much at all. I doubled the recipe and managed to get 20 biscuits. Maybe if I had rolled them out thicker (and gotten fewer biscuits) they would have been fluffier. If I had to use this recipe again, I reckon that's what I would do.
My go-to! I added buttermilk instead of regular and tasted even better! I also make them extra thick, only get about 5 or 6 from the dough.