How to Make Biscuits
If your idea of fresh-baked biscuits includes a tube-shaped can that pops open when you give it a whack, it's time you learn how to make biscuits from scratch. Sure, those pre-made, refrigerated biscuits come in all sorts of shapes and textures, but nothing tastes as good as a fresh, flaky biscuit you've made yourself. Once you've caught on to the basics of how to make biscuits you can experiment with adding ingredients to give them your personal touch.

These flaky biscuits are not only a cinch to prepare, they're convenient because you can make a batch ahead of time and store them in your freezer to serve later. You'll have the good taste of homemade biscuits and the convenience of a ready-made product. The self-rising flour is a key ingredient, as it already contains some salt and leavening.

Transcript
Hi, I'm Miranda with Recipe.com and, today, I'm gonna show you how to make Flaky Biscuits. Now, self-rising flour is the secret here to these Sunday best flaky biscuits. The flour already has a little bit of salt and leavening already added in, so makes it super simple and I have our ingredients all laid out here. We have 2 cups of self-rising flour, three-quarters of a cup of buttermilk. We have a quarter of a cup of butter or margarine. We-- margarine. We're using butter here today. A quarter of a teaspoon of baking soda and then I have a little bit extra flour here because we're gonna flour our surfaces because we're baking. So, to start, we're going to grab our flour here, add in the baking soda and just give this a little, little toss. Okay. Now, we're gonna add in the butter and we're gonna cut this in. You can either use a pastry blender. If you don't have one of those, you can use two knives like this, so we're literally...just cutting like this. We're just making little like cuts, like holding these together as if they were one tool, and you can just sort of like cut it in, and we're gonna continue doing this until the butter is all incorporated and it looks like loose little crumbs. So you don't want the little chunks of butter to get too fine. Actually, keeping it dime-sized like coarse little crumbs is going to help it be nice and nice and flaky, and, of course, these are flaky biscuits so we want them to be flaky. Now, what we're gonna do is make a well in the center so just make like-- just like that, make it like a little donut, and we're gonna add all of the buttermilk in at once, and then we're gonna stir this to combine, but you don't wanna overmix it. So, now, we are going to put it out on to a lightly floured surface, that's because you don't want the dough to stick so I'm just gonna add some flour on here. Okay. Now, let's get our dough...right here. We're gonna make it into a nice little dough ball. First, just kinda squish it together, and then we're just going to fold and then knead down and we're gonna do that like 10 to 12 times until it's smooth. Now, don't worry about having a lot of flour on your surface. The dough won't absorb more flour that it can take, so, you're good to go. So now we wanna roll it out until it's like a half-inch thick, so kinda like you're making pizza dough. This is a very similar thing. So, now, we are going to use our little biscuit cutter here. This is a 2-1/2-inch size and just like we're making cookies, we're just going to pop those in, ta-da, and we are going to line them up on this lightly greased baking sheet about an inch apart from each other, and this is gonna make between 10 to 12, and when we've got these all cut out, we'll be right back and pop them in the oven. Now, as you'll see, I do have some remaining dough but unlike cookies or something else, I can't just form this into a ball, push it out again, and try to make more biscuits out of it because you'll actually, by re-folding it in and mushing it, you're gonna lose those flaky layers which is the whole point of the biscuit, so this, unfortunately, we have to be done with it, so my oven is preheated at 425 degrees and I'm gonna pop these in until golden brown, about 10 to 15 minutes, so let's come back then. Okay, so it's been 10 minutes. Our biscuits are out of the oven, looking fantastic. It's smelling even better. Okay, so we're gonna put these on our plate but, for now, let's just test one out. They've been cooling for just a second so hopefully it won't be too hot but just check out-- see that great, wonderful flakiness? This is just begging for a little bit of butter, so I'm gonna pop the rest in this plate, serving to some guests, but how easy was that, right? That's how you make the perfect Flaky Biscuit. Thanks for watching, and for more great recipes and savings, visit us at Recipe.com.
What You'll Need
  • 2   cups self-rising flour
  • 1/4  teaspoon baking soda
  • 1/4  cup butter or margarine
  • 3/4  cup buttermilk


Step By Step
1
Preheat oven to 425 degree F. In a medium mixing bowl stir together flour and baking soda. With a pastry blender or two knives cut in butter or margarine until mixture resembles coarse crumbs. Make a well in center. Add the buttermilk all at once; stir until moistened.
2
Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter. Place biscuits 1 inch apart on a lightly greased baking sheet. Bake for 10 to 15 minutes or until golden. Remove biscuits from baking sheet and serve hot. Makes 10 to 12 biscuits.


Variation
  • Pepper Cheese Biscuits: Prepare biscuits as above, except stir 3/4 cup shredded Monterey Jack cheese with jalapeno peppers (3 ounces), 2 tablespoons snipped chives, and 1/8 teaspoon ground red pepper into flour/butter mixture.
Make Ahead Tip
  • Store baked biscuits in a freezer bag or container in the freezer up to 1 month. Reheat frozen biscuits, wrapped in foil, in a 300 degree F. oven for 20 to 25 minutes.
Once you get the hang of how to make biscuits, you won't want to go back to canned dough. You'll find yourself enjoying biscuits not just for breakfast, but alongside your soups and salads and as a substitute for sandwich bread. They even make quick and delicious shortcake when split and topped with fresh sliced strawberries and sweetened whipped cream.
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