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Easy Flaky Buttery Biscuits

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Easy Flaky Buttery Biscuits. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member ranchinmom2five.

 
A warm biscuit is comfort food, plain and simple.

Being from the Mountain West, biscuits aren’t exactly a staple at our dinner table. (My mom did make homemade buttermilk biscuits occasionally, to accompany cabbage rolls—one of my favorite childhood dinners.)

But my husband is half Southern; his mother’s family is from Tennessee, and some things must be in the blood. He loves a good biscuit.

Happy to oblige his craving, I was supremely confident the first time I ever attempted biscuits. I loved mixing and rolling them and especially cutting them out with my brand new biscuit cutter.

But when my biscuits came out of the oven, they looked alarmingly flat. To my dismay (and shock), my biscuits tasted more like hockey pucks than the light, buttery biscuits I’d expected.

I’m not the sort to give up easily, so I tried several different recipes … and got varying degrees of the same result.

Biscuits are my nemesis, I decided, and I’d be better off with biscuits from a pop can, if I ever made them again.

But my failure niggled at me. It’s just a biscuit after all, made from simple ingredients and simple tools. So when I spotted the recipe for Easy, Flaky, Buttery Biscuits from ranchinmom2five on Tasty Kitchen, I thought I’d attempt to make my husband happy and conquer my biscuit challenge.

The “easy” in the recipe sounded encouraging. So did the great reviews.

Here’s how I finally made a biscuit worthy of serving to my family instead of the garbage pail.

 
 
 
Tasty Kitchen Blog: Easy Flaky Buttery Biscuits. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member ranchinmom2five.

Start with all-purpose flour. The recipe does not specify sifting, but sifted flour is lighter, and I was aiming to avoid my infamous hockey pucks.

 
 
 
Tasty Kitchen Blog: Easy Flaky Buttery Biscuits. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member ranchinmom2five.

Add baking powder, sugar, cream of tartar and salt.

 
 
 
Tasty Kitchen Blog: Easy Flaky Buttery Biscuits. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member ranchinmom2five.

Give the mixture a good stir to make sure the ingredients are well incorporated.

 
 
 
Tasty Kitchen Blog: Easy Flaky Buttery Biscuits. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member ranchinmom2five.

The recipe calls for cold butter. I like to cube it to make the cutting in easier. I’ve made this recipe several times and the last time, I substituted half of the butter for lard. It made a great recipe even better. They were my lightest, tallest, flakiest biscuits ever. If you have lard on hand, give it a try.

 
 
 
Tasty Kitchen Blog: Easy Flaky Buttery Biscuits. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member ranchinmom2five.

Using a pastry cutter or your hand, cut the butter into the flour until pea-sized pieces of butter remain. Don’t overwork the cutting in. Just like with pie dough, this is the key to a flaky biscuit.

 
 
 
Tasty Kitchen Blog: Easy Flaky Buttery Biscuits. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member ranchinmom2five.

The recipe calls for milk, but I love the flavor of buttermilk. So, I substituted 1-1/4 cup buttermilk (since buttermilk is thicker than milk) for the milk.

In a small separate bowl, whisk the egg into the milk.

 
 
 
Tasty Kitchen Blog: Easy Flaky Buttery Biscuits. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member ranchinmom2five.

Pour the milk into the flour mixture.

 
 
 
Tasty Kitchen Blog: Easy Flaky Buttery Biscuits. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member ranchinmom2five.

Stir together with a fork just until the mixture forms a loose ball. Again, don’t over stir here. It’s okay if all the flour isn’t incorporated, it’s going to be messy.

 
 
 
Tasty Kitchen Blog: Easy Flaky Buttery Biscuits. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member ranchinmom2five.

Turn your dough onto a floured counter. I’m using my favorite pastry frame instead of the counter. Knead lightly just a couple of times to form a round.

 
 
 
Tasty Kitchen Blog: Easy Flaky Buttery Biscuits. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member ranchinmom2five.

Pat down till the dough is 3/4″ thick. The recipe advises against using a rolling pin, since the biscuits will be less flaky.

 
 
 
Tasty Kitchen Blog: Easy Flaky Buttery Biscuits. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member ranchinmom2five.

Using a biscuit cutter, cut rounds out. Here’s a tip: As hard as it is to resist, don’t twist the cutter when cutting your rounds. Pressing straight down without twisting helps your biscuit rise easier in the oven and keeps them light.

 
 
 
Tasty Kitchen Blog: Easy Flaky Buttery Biscuits. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member ranchinmom2five.

Place on an ungreased cookie sheet. The other trick I’ve found, after making this recipe a few times, is to crowd them a bit when placing them on the pan. They spread more when they are spaced out and are taller when more crowded.

 
 
 
Tasty Kitchen Blog: Easy Flaky Buttery Biscuits. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member ranchinmom2five.

Bake at 450ºF. The recipe says for 10 -14 minutes. I cooked them for 15 -16 minutes in my oven, until they were golden brown. Rub the tops with a little butter if you are feeling sassy.

 
 
 
Tasty Kitchen Blog: Easy Flaky Buttery Biscuits. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member ranchinmom2five.

Finally I have a recipe for biscuits that I can be proud to serve! They are everything the name promises: light, buttery, flaky, EASY and good.

 
 
 
Tasty Kitchen Blog: Easy Flaky Buttery Biscuits. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member ranchinmom2five.

Biscuits are so quick and easy, you can whip them up in no time. They are perfect for breakfast with gravy or with butter and homemade jam. They are so fast, you can even whip them up on a weeknight.

Thank you ranchinmom2five for rescuing my baking reputation and sharing this wonderful recipe with us.

 

Printable Recipe

Easy, Flaky, Buttery Biscuits

4.95 Mitt(s) 44 Rating(s)44 votes, average: 4.95 out of 544 votes, average: 4.95 out of 544 votes, average: 4.95 out of 544 votes, average: 4.95 out of 544 votes, average: 4.95 out of 5

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Difficulty: Easy

Servings: 6

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Description

These super easy biscuits are sure to please any picky crowd. Great without any toppings, or the perfect sausage gravy in the morning, or just some fresh, homemade jam!

Ingredients

  • 3 cups Flour
  • 4-½ teaspoons Baking Powder
  • 2 Tablespoons Sugar
  • ¾ teaspoons Cream Of Tartar
  • ½ teaspoons Salt
  • ¾ cups Butter, Cold
  • 1 whole Egg, Slightly Beaten
  • 1 cup Milk

Preparation Instructions

Preheat oven to 450 F.

Mix dry ingredients together in a large bowl. Cut in cold butter, until it is pea-sized. Mix egg and milk in a small bowl then pour into the dry mix. Stir together with a fork. Combine all the dry mix with the wet mixture until it forms a soft ball.

Turn out onto a floured counter. Pat down until it’s about 3/4″ thick (rolling will keep it from being flaky so use your hands). Using a biscuit cutter (or whatever you have handy), cut biscuits out and place on an ungreased pan.

Bake for 10-12 minutes until golden and beautiful. Perfect for soups, breakfast, or just a yummy snack! Enjoy!

Please note: we live at 8500 feet, so I do add a little more flour—just enough for a soft dough—than the recipe calls for, and bake these closer to 14 minutes.

 
 
_______________________________________

Calli is truly a woman of many talents, from cooking, sewing, crafts, beautiful photography and gardening. Her blog, Make it Do is a treasure trove of recipes, household tips, crafts projects, sewing patterns … you name it. It’s also peppered with photos of her beautiful kids. Go visit her site, and visit it often. There’s always something new to learn there!

 

47 Comments

Comments are closed for this recipe.

danielle on 2.6.2012

i FINALLY made these after marking them with this original post. truly easy. and absolutely delicious! can’t wait to drown them in sausage gravy . . . or jam or honey or anything else really. =)

Marilyn on 12.21.2011

I’ve made these biscuits a few times now, they are so delicious. Thanks for the recipe. Love it.

Kallen S on 11.24.2011

I made these the other day and this is the best recipe i used. A hint is for cutting the butter: grate it in a cheese gratter and then add it in. Doing this makes it so much easier.

Marsha N on 11.4.2011

My favourite thanksgiving dish is MAC AND CHEESE !!!!!!!!!!!!!!! The ones you bake in the oven so delicious!

Eileen Smith on 11.3.2011

My mom makes the best biscuts and gravy ever! All home made. With our plates cleaned and tummies full :)

Tracy on 10.27.2011

I made these this evening for the first time. They we SO simple and delicious! I have always been intimidated to make biscuits. Not with this recipe. I will make them again and again. Thanks!

Mary Jane Steinbrecher on 10.27.2011

I always used an old receipe from a Pillsbury cookbook I got for a wedding gift, 40 yrs ago. The trick my Mom, a great cook, said, Never roll and mess with your dough very long. It makes it tough. I like to keep the dough rolled out thick, then cut the round pieces with a juice glass, could use a jelly jar, pint jar or any round tool. Have fun cleaning up the floury mess… I scrape with a dry tool ( I have a crumb dust pan and broom that’s wooden scraper & pan, an antique for dusting crumbs off a linen table cloth, could use a plastic spatula) and scrape the dry/sticky dough off the counter long before I come with a wet cloth. It makes it sooo much easier and your dish rag isn’t gummy and having the need to be in the laundry. Double duty. Happy Baking! BTW, the butter or white gravy sounds divine! MJ

Beth Morrow on 10.27.2011

Tried this recipe last night…delicious! I used butter and Crisco. My little 3 yo grandson who only eats chicken tenders, pb&j sandwiches and French fries loved them! I’ve never made biscuits w an egg before but I will always use this recipe from now on….THANKS!

Marlene Seidel on 10.25.2011

Absolutely the best biscuits I’ve ever tasted. Now I went the lazy way and used my food processer and it worked like a charm. I know now why people ditched the flour sifter, that was the hardest part; sifting flour. I probably have made homemade biscuits about once in my life and since I feel as old as dirt that is a long time……..

lpara (Laurie) on 10.25.2011

What would you use if you had someone in your fam allergic to eggs? Tricky in biscuits, but then again, I’ve never seen a biscuit recipe with eggs in it before. Maybe make it 1 and 1/4 cups of buttermilk?

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    callimakesdo on 11.2.2011

    Most biscuit recipes have no egg. I used 1- 1/4 cups buttermilk instead of milk with the egg, but you could try leaving out the egg… using 1-1/4 cup buttermilk and see what happens… if there is flour that doesn’t work in easily to the ball, just leave it out. You could also try 1 cup milk and 1/4 cup buttermilk. I have a hunch that the recipe will be forgiving.

Nancy on 10.24.2011

I have been searching for years for an awesome biscuit to make. These are fabulous!! The extra tips in the blog post really do make all the difference in the world when making these!

Jenna Grace on 10.22.2011

#16 comment…thanks for the tip! I just made these, and wondered why they didn’t rise like the pictures. Then read your comment and realized I used baking powder that had been opened longer than 6 months. They’re still great biscuits, but will try again tomorrow with new baking powder! Thanks!

Jana Williamson on 10.22.2011

Well, despite my apprehension in making these, as I have never used an egg in biscuits before or cream of tartar or even sugar. I am sitting here eating them and they are the best, flakiest and most wonderful biscuit I have ever had. I did break my pastry blender half way through and thought I would throw it all away, but decided to see if they would come out edible and am I glad I did. Thanks for the recipe!!!!

KmarieJ on 10.21.2011

Anyone have an estimate for how many biscuits this recipe produces?

Rita on 10.21.2011

Being a very southern girl (Mississippi) I have never heard of putting an egg in biscuits…or sugar either. I’m going to have to try this…probably not for biscuits though. My grandmother taught me how and all she used was flour, shortening, and milk. I have used butter (good) and I have also made the whipping cream biscuits (better) but for a good old fashioned southern biscuit, I stick to my grandmother’s method. Also, handling the dough too much will keep them from rising and will make them hard. I’m definately going to try the cream of tartar next time!

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Wenderly on 10.21.2011

Those just look like a delicious warm fluffy hug on a plate. Sigh.

Kate J Australia on 10.21.2011

Good recipe…. we call them Scones here from the english side of us … scones are a must for a good morning or afternoon tea… another tip to make them rise better Ree is to not only crowd them on the baking sheet but to turn them upside down if you put them up the opposite way from the way you cut them (pressing down with the cookie cutter forces the sides to aim downward) it helps them to rise more… all great tips from the CWA here in aus (country womens association) another tip that your hubby will enjoy jam and whipped cream (real homemade whipped cream not the pre bought stuff)

Frostine on 10.20.2011

I have yet to find the perfect biscuit recipe. Perhaps this is it.

Meg Wilbers on 10.20.2011

THANK YOU!~
I live in Colorado, and baking here can be very trying!~ This is the first recipe that has actually worked for me. I am so grateful to have found this, thank you again. =-D

Jean on 10.20.2011

They look great but have to say they are basically what we in the UK call ‘scones’. Lovely as they are or you can add some dried fruit – currants or sultanas – for a change.

Kristen on 10.20.2011

I found this recipe on Tasty Kitchen awhile back, and now my husband refuses to eat any other biscuits! Not only that, it’s the easiest biscuit recipe I ever used. So, so good!

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Laurie {Simply Scratch} on 10.20.2011

These looks so perfect! I’m totally trying these out this weekend!!

Lisa S on 10.20.2011

I’ve all but given up on making good biscuits from scratch, but now I think I’m going to have to try these for supper tonight. Hopefully I have success too!

Sonja on 10.20.2011

I made these last night and WOW! My husband and kids went wild. I didn’t have any cream of tartar, so I used vinegar and they worked out great! Thanks for sharing. I have been trying biscuit recipes for a time now, looking for the right one. My husband told me to put a big star by this one!

Katrina on 10.20.2011

Nothing like a warm biscuit like this! Mmm..

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joy73 on 10.19.2011

This is the first recipe for biscuits including egg that I’ve ever seen. They look beautiful and I’m going to make them this weekend. I use White Lily self-rising flour and make buttermilk biscuits often and they’re flaky and good, too. The recipe is on the flour package.

I grew up in Kentucky and have lived in Alabama for over 40 years so I’ve made and eaten a lot of biscuits. Thank you for a new recipe.

Vicki (piggledy) on 10.19.2011

These look really good – and the recipe is a lot like my mother’s old standard – she can make a batch of biscuits as quickly as many folks open a can. Cream of tartar is the magical ingredient – biscuits or cookies with cream of tartar rise so nicely, and have a special, undefinable flavor – think of Snickerdoodle cookies – yup, cream of tartar!

Anna on 10.19.2011

I am an old born and raised southern woman. My grandma taught me to make biscuits 50 years ago before I got married. This is the first time I have ever seen an egg in a biscuit recipe. Sifting the flour does make a difference. Southerners use good ole lard or bacon grease to cut into the flour. I have heard cream of tartar creates extra air pockets which probably helps with the fluffiness. I have never used that either lol The key has always been to never over work the dough. Just mix enough to moisten the dough. We use buttermilk. Heavy whipping cream is great too for the fluffiness. I also have never rolled out dough because my grandma said that adds to the over working of the dough. Pinch off balls from the dough, pat it out in your hand and place them on the baking sheet. We brush bacon grease on the top before they go in the oven. p.s. Never said they weren’t fattening or healthy, just that they are GOOD :)

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JordanI on 10.19.2011

Nice work on the biscuits. I didn’t get to taste-test them, but they look great. A la Loveless Cafe in Nashville, TN, cut your biscuits with a 1.5in (or 2in) cutter and place them close together. They’ll raise up nicely.

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ranchinmom2five on 10.19.2011

As far as the butter goes, I use salted. :) And for breaking these apart, there is so much good butter in it already that they practically flake apart, kinda like the biscuits in a can. That is IF you don’t over work your dough! :) That also helps with the rising, and just like calliemakesdo mentioned, placing them closer together on the sheet helps them to rise up and not spread out.

TiffH on 10.19.2011

I used to have problems with my biscuits rising. I’m pretty confident I was using Baking Powder that wasn’t fresh enough. America’s Test Kitchen recommends only using it for 6 months after opening. I now write the date of opening on the bottom so I know not to use it for buscuits after that. It still works in pancakes but makes a big difference in buttermilk biscuits.

eva on 10.19.2011

If you pat the dough twice as thin as you want your biscuits, then spread melted butter on the top, then fold the dough in half like a book (So you have normal height biscuits in two layers separated by melted butter), THEN you cut them and bake them like normal, you get finished biscuits that break apart in half instead of having to be cut. I think it’s a nice touch.

Angela Symes on 10.19.2011

There are only two of us, so I would love to make these and freeze them for another time. How should I go about that? Freeze after they are cut out? Par-bake? Fully bake and freeze?

karin on 10.19.2011

salted or unsalted butter in the recipe?

Heather of Kitchen Concoctions on 10.19.2011

I have been on the hunt for THE perfect fast, easy and flakey biscuit recipe for ages. This looks like it could be the recipe I am looking for!

Barbara V. on 10.19.2011

I love biscuits! My mother made biscuits every morning when I was grwing up. She went through 25 pounds of flour a week for a family of 8 (6 kids).

Recently, a fireman friend of mine gave me the easist recipe for biscuits that he was given by a friend.

2 cups self rising flour
1 cup heavy whipping cream

Mix flour and cream. Knead dough until blended. Roll out dough to 1/2″ to 3/4″ thick and cut out biscuits. Place on lightly sprayed (Pam) baking sheet with biscuits touching each other. Bake at 450 degrees for 10-12 minutes or until browned as you like them. Yummy!

gaelowyn on 10.19.2011

the only thing that picture needs- according to my very southern background father, is sausage gravy. And I’d have to agree!! I bet they would work good in strawberry shortcake(i’ve always had biscuits instead of pound or sponge cake).
YUM!!!!

Sherri on 10.19.2011

This recipe is very like a cream scone. Delicious.

Jodie (www.allgoodinmommyhood.com) on 10.19.2011

Ah Jeez…my stomach would LOVE one of those right now! Thanks for the recipe!!

shan on 10.19.2011

Drool…. must make this..asap!

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ranchinmom2five on 10.19.2011

I am sooo excited that everyone that has tried these have had such great success! I know my husband won’t let me try anything else as far as biscuit recipes go (but I have to admit, adding buttermilk instead of regular milk sounds great too!). They definitely are just as flavorful and easy as they look! It was a recipe from a very dear friend and I am happy to pass it on to other “struggling-to-make-the-best-biscuit-recipe-for-my-husband” group! :)

Heather (Heather's Dish) on 10.19.2011

homemade biscuits are what makes the world go ’round…well, my world anyway :)

Meme on 10.19.2011

I love homemade biscuits. These look very inviting.

Mrs Thang! on 10.19.2011

I really love to bake but i find biscuits difficult too. My biscuits don’t rise very much, if at all. I think the real key to getting them to rise, is how you mix the milk into the dry ingredients. But I guess with anything, practice makes perfect… Keep on keeping on! (with buscuit baking that is)

The Mrs @ Success Along the Weigh on 10.19.2011

These made my stomach growl! It doesn’t look too intimidating either. I’m really wanting to get over my bread/biscuit fear so I’m bookmarking this one!

MarieAnne B. on 10.19.2011

OK! This canadian girl is going to try this recipe for her southern man. Wish me luck!!