Flaky Homemade Biscuits

Flaky Homemade Biscuits – easy homemade buttermilk biscuits that are buttery, soft with beautiful flaky layers all made completely from scratch using just a few simple ingredients. This biscuit recipe will easily become your all-time favorite breakfast or afternoon snack!

Happy weekend eve, everyone!

So I went to do some grocery shopping yesterday (I don’t do groceries on weekends coz of heavy traffic) when I bumped into a warm beautiful soul who happens to be a regular in this blog.

We chatted for like 10 minutes and she told me how her family and guests have enjoyed my recipes. And she just went as an inexperienced home cook to a Master Chef level, according to her kids.😉

Moments like that always get me pumped up in developing some new recipes to share in this blog. To Michelle (and all of those who’ve found this little online kitchen helpful), thank you for your encouraging words and compliment. It means the whole world to me.

And so I dedicate today’s Flaky Homemade Biscuit recipe for those “Michelles” who find making biscuits intimidating. In fact, you’d be surprised how easy it is to put together that even newbies would pass it with flying colors. Pinky swear!

Ingredients in Flaky Homemade Biscuits

All you need for this beautiful easy biscuit recipe are 7 simple ingredients including buttermilk which in case if you don’t have it handy, you can make it at home. (See my How To Make Buttermilk tutorial).

• all-purpose flour
• baking powder
• baking soda
• sugar
• salt
• unsalted butter
• chilled buttermilk

Can You Make Biscuits Ahead of Time?

Yes, you sure can! As a matter of fact, baked biscuits freeze beautifully. Simply bake them as directed below and freeze for up to 2-3 months. 

Or you can freeze the biscuit dough itself by wrapping it tightly in a plastic wrap and freezing for 3 months. When ready to make, thaw the dough overnight and continue with the rolling and cutting stage. Another option is to just wrap the dough in plastic wrap and refrigerate for up to 2 days.

How to Reheat Homemade Biscuits?

Nothing beats warm homemade biscuits. To reheat any leftover (which rarely happens in our house), just simply follow the steps below:

• Place baked homemade biscuits in a cookie sheet, then lightly glaze with olive oil or butter.
• Pop it in a toaster oven and set it to 350F for 10-15 minutes.
• Another option is to wrap the biscuits with a damp paper towel in a microwave-safe bowl and microwave on medium-high for 25-35 seconds or until warm enough.

How to Store Biscuits

For any leftovers, these flaky homemade buttermilk biscuits would keep at room temperature for a few days as long as they covered in plastic. Or you can store it in the fridge for up to a week. But if you want to grab some anytime you want, better yet extend its shelf life by freezing them for 2-3 months.

What to Serve with Biscuits?

Aha, now you’ve finally asked! Well, I honestly enjoyed my biscuits with jam or butter (check out my Garlic Butter HERE) – it’s how we roll for breakfast. But sometimes, I enjoy these as a side to these following recipes.

• Broccoli Cheese Soup
• Southern Mustard Greens
• Beef Barley Soup
• Tomato Basil Soup
• Split Pea Soup
• Chicken Stew

Easy Biscuit Recipes

Love more biscuit recipes? Try these other ones below:

• Easy Drop Biscuits
• Angel Biscuits
• Biscuits and Sausage Gravy
• Light & Fluffy Cream Biscuits
• Red Lobster Cheddar Bay Biscuit

 

How To Make Flaky Homemade Biscuits

 

In a large mixing bowl, sift together flour, baking powder, baking soda, sugar, and salt. Quickly grate frozen butter on into the bowl of flour – grated butter ensures the fat is evenly distributed throughout the dough, making it light and fluffy.

Alternatively, quickly cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs or just use your hands. this might take about 5 minutes. Your flour should be crumbly with pea-size chunks. Let the bowl rest in the fridge, if there is any wait time in between.

Make a well in the center of the bowl, add buttermilk or milk and stir until it barely comes together, DO NOT OVER MIX. ( Just trying to make sure you get those flakes.) Let it rest in the fridge for about 10 minutes while you prepare your surface. Sprinkle flour onto a board or clean surface. Remove dough from the fridge and place on the board; knead about 3-4 times – just enough for it to come together. You will still see flakes of butter in the dough. Again, do not overmix.

Gently, gently pat the dough with hands or roll it out with a rolling pin, about 1/2″ thick. Fold the dough – repeating the folding process about 6-8 times. This ensures flakiness. Go easy on the rolling process. After folding is complete gently press the dough down to a 1 inch thick, ready to be cut out. Use a 2 or 3-inch round cookie cutter, or a rim of a glass to cut out the biscuits, firmly push it straight down, then pull up. Use your fingers to gently loosen the dough from the cutter and space them out equally across your prepared baking sheet.

Knead any leftover scraps of dough together and repeat until all of the dough is used up. It might not look as pretty as the others, however,  it will pass the test. Pinky promise. Lightly brush with buttermilk or cream. Bake at 400°F for 12-15 minutes or until lightly browned. Remove and serve warm with butter (or check out my homemade garlic butter), honey or collard greens.