The Perfect Homemade Biscuit

A few weeks ago I made 80 frozen biscuits, and they are now completely gone. 

Yeah, 3 people, 3 weeks, 80 biscuits.

These biscuits are that good. We pretty much have biscuits for breakfast every day. Don't judge. This recipe is ridiculously simple and makes you look like a homemade genius. Who wouldn't want to eat them everyday?!?!

This recipe makes about 20 biscuits. You could stretch it to 24, but I prefer a little thicker, fluffier biscuit. I like that this recipe makes enough biscuits for us to eat now AND enough for me to freeze for later. However, you may want to cut the recipe in half if you are a biscuit newbie. Don't want to get carried away {smile}.

Perfect Homemade Biscuits
Adapted from Granny's Kitchen.

4 cups all purpose flour
1 tsp salt
4 tbsp sugar
2 tbsp baking powder
1/2 cup of butter
1 1/2 cups milk

1. Mix- Mix together dry ingredients.

2. Smoosh- Cut butter into small pieces and use your hands to smoosh the cold butter into the flour. Yeah, smoosh. You want to mix the butter in until the flour starts to resemble bread crumbs.

3. Knead- Add milk and stir until a dough ball forms. I use a mixer with a bread hook, but your hands or a spoon would work fine. Dump dough out onto a well floured surface and knead for a few minutes. You want the dough to be easy to handle, not sticky.

4. Cut- Roll out to 1/2 inch thick, and cut with a biscuit cutter, the rim of a glass cup, or a mason jar lid. I sometimes use cookie cutters. Hearts for valentines day, trees for Christmas, fun stuff.

5. Bake- Bake at 425 for 12 mins or until lightly brown around the edges. Slather in apple butter, jelly, honey or some other sweetness and eat immediately. Yum!

When I make biscuits, I usually make two or three rounds of biscuits. I figure once my counter is covered in flour I might as well make LOTS of biscuits.

To freeze, place unbaked biscuits on a baking sheet lined with wax paper and put in the freezer.  Once frozen you can dump them in a ziplock bag and keep them in the freezer for an unknown period of time. Mine never last more than two weeks, so I can't really help you there.

To bake from frozen just increase the time to 15-17 mins. No thawing necessary.

Enjoy!

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