Is there anything better than a homemade biscuit straight out of the oven? Just writing that sentence makes me want to make a whole batch! Making homemade biscuits from scratch has always been on my radar. At the farmers market, there’s a stand that makes them fresh – trying them made me remember I wanted to make them myself. And OMG let me tell you, I am SO glad I did. It’s so easy and very budget-friendly. You likely already have all the ingredients at home!
Now – a little disclaimer – I don’t make these often. But every once and a while, I get a craving for them! I love having these in the morning with scrambled eggs and farmers market fruit. They are delectable with some butter and/or jam. And yes – you can make homemade jam too. It’ll be a full circle moment if you do! Here’s how to make homemade biscuits from scratch.
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The Best Homemade Biscuits From Scratch
Why make homemade biscuits?
Sure, you can grab biscuit mix at the store. But what if I told you you already had the ingredients waiting for you at home? Seriously, you will save a buck by just making your own.
And I guarantee you, nothing will beat the flaky, buttery, warmth of fresh made ones. They legit melt in your mouth and release instant dopamine.
And, lets be real – they’re healthier! You know exactly what’s going in them. No added fillers, sweeteners or additives. You’re in full control.
And making your own also helps reduce packaging waste too. Especially if you’re using what you already have on hand.
Even the fresh biscuits I get at the market come packaged in plastic film. So making my own cuts down on this a lot.
Plus, I can get all the ingredients plastic-free! You can too: Just look for them in paper or cardboard packaging. Or visit a local refillery, if you have one near you.
Ingredients
- 2 cups of all-purpose flour
- 1 TBS of baking soda
- 1 TBS of sugar
- 6 TBS unsalted butter (very cold – vegan butter works too)
- 3/4 cup milk (I used almond milk!)
Recommended equipment:
- Pastry cutter
- Biscuit cutter (I just used the rims of glass cups tho – as pictured above)
Directions:
- Begin by preheating your oven to 425F and line a baking sheet with compostable parchment paper.
- Combine flour, baking powder, sugar and salt in a large bowl. Mix well.
- Remove the butter from the fridge and add it to the bowl. Cut it up into your flour mixture by using the pastry cutter (you can also use a box grater to shred it into small pieces). You want to cut the butter into the flour until it resembles coarse crumbs.
- Now add in the milk of your choice, using a wooden spoon to stir and combine. Just don’t over-work the dough.
- Transfer your biscuit dough onto a well-floured surface and use your hands to gently work it together. Add flour if the dough is too sticky until it becomes manageable.
- When the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times.
- Use your hands (not a rolling pin) to flatten the dough to ~ 1″ thick. Lightly dust your biscuit cutter of choice with flour, then begin cutting out your biscuits. Drop them onto your baking sheet. Repeat until you’ve got as many biscuits as you can possibly make (I formed the last bit of dough into a biscuit with my own two hands).
- Bake for 12 minutes at 425F or until the tops are beginning to turn lightly golden brown. If you’d like, brush with melted butter immediately after removing from the oven. Serve and enjoy!
Trust me when I say eating one straight out of the oven is a MUST. Pair it with a slab of butter and watch it melt before your eyes. It’s heavenly!
I plan on making these every once and a while for breakfast, or even as a treat. I can also see these tasting delicious dipped into soup or stews in the fall and winter. Yum.
Would you give these homemade biscuits a try? Let me know in the comments!
For more low waste, from-scratch recipes, check out my homemade chocolate cake, homemade pasta and artisan no-knead bread!
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