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Quick and Easy Homemade Biscuits
These quick and easy homemade biscuits are a guaranteed hit! With just six simple ingredients (you likely already have in your kitchen), you can whip up golden brown bits of buttery heaven in just 20 minutes.
We’ve all seen—and most of us have used—the canned biscuits available in stores. It’s simple enough: you pop open that can with a sense of anticipation (we’ve all felt that fear of the POP!), separate the log of dough, and bake them up. But what if I told you that making biscuits from scratch is almost as easy as using the pre-canned variety, but without all the artificial ingredients?
What exactly is harmful in canned biscuits? The below-listed ingredients are found in some, if not all, canned options.
*Disclaimer – There is ongoing debate regarding the safety of the below ingredients, with conflicting information available from various sources. These particular ingredients are potentially harmful, in my opinion.
Soybean oil – Soybean oil is believed to cause inflammation throughout our bodies and an unhealthy gut imbalance. Some studies even suggest a link between soybean oil consumption and negative neurological effects. These include obesity, diabetes and potential impacts on conditions like autism, Alzheimer’s, anxiety and depression.
Sodium aluminum phosphate – this ingredient was banned for most uses in the EU back in 1977 due to health concerns, in particular regarding aluminum exposure. Although small amounts of aluminum are not a threat, excessive exposure—especially from various sources in your kitchen or during meals out—can lead to adverse effects on reproductive and neurological health.
Potassium sorbate – This is another substance that, in small doses, won’t harm you, but frequent exposure over time can lead to health issues. Potassium sorbate is a food preservative and antimicrobial agent that helps prevent the growth of mold, yeast, and other microorganisms. Some potential concerns include possible damage to DNA, cell mutation, and the formation of harmful compounds.
Some popular brands of canned biscuits are banned in countries like Switzerland, Austria, Hungary, Denmark, Norway and Iceland due to the presence of certain ingredients. If you’re in a pinch, using them occasionally won’t harm you. However, if you can make homemade biscuits with just six ingredients and about 20 minutes, it’s best to avoid the prepackaged options.
Tips for making these biscuits:
- The butter and milk must stay as cold as possible to ensure a fluffy and soft biscuit. I like to place my stick of butter in the freezer for 15-20 minutes before grating it. While grating, try not to handle the butter for too long to avoid warming it with your hands. As with anything sharp, be careful when moving quickly while using the grater. I recommend using a box grater. While you can use a pastry cutter for this, a box grater creates a more even and fine cut, resulting in a more uniform distribution of the butter.
- The next step in keeping the butter cold is to ensure you don’t overwork the dough. The more your hands are touching the dough, the warmer the butter will become.
- If the dough becomes too sticky while handling, you can add additional flour.
- I like to double or triple this recipe when I make it. I usually freeze about two-thirds of the biscuits for later. Just pull them out of the freezer the night before, and once they’re thawed, they’ll stay good for about three days.
Recommended Equipment
It’s Just! Aluminum-Free Baking Soda
Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda (some baking powder brands do contain aluminum; these amounts are generally considered safe, but some people prefer using aluminum-free baking sodas like It’s Just!)
8 tbsp butter, placed in the freezer 15-20 minutes before using
6 tbsp milk (I prefer whole milk; however, 2% is also acceptable). Using higher-fat milk makes a significant difference in flavor, texture, and that beautiful golden crust compared to lower-fat milk. The fat in whole milk helps keep the crumb (the internal structure of baked goods, such as bread or cake, explicitly referring to its texture and appearance) tender by preventing excessive gluten formation.
Directions:
- Preheat oven to 450 degrees. Line an 18×13 baking sheet with parchment paper.
- In a large bowl, combine flour, baking powder, salt and baking soda. Whisk to combine.
- Remove the butter from the freezer and grate it using the box grater. Add it to the flour mixture. Use your hands to distribute the butter until the mixture is crumbly. Do not overdo this process as the butter will warm too much.
- Slowly pour the milk into the mixture 1 tablespoon at a time and stir with a wooden spoon until a soft dough forms.
- Turn the dough out onto a well-floured surface and gently knead for about 30 seconds – just long enough to bring the dough together. If the dough is too sticky, add flour until it is manageable.
- Gently, pat the dough out with lightly floured hands until it is about 1/2″ thick (you can make your biscuits a little thicker if you would like, adjust the temperature of the oven to 425 degrees and cook time to 15-17 minutes). Lightly dust a 2 ¾” round biscuit cutter with flour. Press out biscuits with a biscuit cutter and place on a baking sheet, about 1/2″ apart from each other.
- Once you have gotten as many biscuits as you can from the dough, gently re-work the dough to get out an additional biscuit or two.
- Bake 10-12 minutes or until the tops are golden brown. Brush hot biscuits with melted butter once you’ve removed them from the oven.
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What can you use these biscuits for?
- Biscuits and Gravy
- A side dish to soup and stews
- Breakfast biscuits with jam
- Mini pizzas
- Mini pulled pork sandwiches (recipe coming soon! Be sure to sign up for my newsletter for a notification)
- Biscuit Chicken Pot Pie