This is the absolute best recipe for homemade biscuits! They are easy to make, fluffy, and so deliciously buttery!! What more could you ask for? 😉
If you go to any Texan grandma’s home on Sunday mornings you will find:
- a bunch of hungry grandkids at the breakfast table
- a pot of very strong fresh coffee (most likely already the second or third pot)
- a huge breakfast display on the island
In today’s blog post, we’re taking care of two of those things. The huge breakfast and the hungry kiddos!
This homemade biscuit recipe has been in my recipe for more years than I can count! Since I was a little girl, I remember standing in the kitchen with my dad making these biscuits. Over the years, he’s taught me everything I need to know to make the perfect biscuit and now I’m going to share those with you!
Secrets To The Perfect Biscuits
There are a few things that I look at when making my biscuits. I want them to be fluffy, light, and buttery.
A fluffy biscuit means that a biscuit has risen really well. I’ve found that using self rising is the easiest way to get a fluffy biscuit. The SR flour has the perfect ratio of flour, salt, and baking powder.
Another big tip is to use warm milk in the dough. When the dough goes into the oven already slightly warm, it is able to spend more time rising rather than warming up then rising. So, I like to microwave the milk for a minute before pouring it into my batter. This way, the batter is slightly warm when you put it into the oven to bake.
The next tip seems pretty self explanatory but I’m gonna say it anyway. 😉
Butter your biscuits right out of the oven! It makes a big difference if you put butter into the biscuits 5-7 minutes out of the oven vs 30 minutes out of the oven. This way the butter will melt and leave a yummy buttery inside!
Ok, that’s pretty much it! That’s how you make perfect homemade biscuits!
If you try this recipe, let me know in the comments below or tag me in an Instagr
Homemade Biscuits
AuthorbasilanddillDifficultyBeginnerCombine the self-rising flour and shortening and mash the shortening into pea-sized pieces with a fork. In a large cup, microwave the milk for 1 minute or until it is lukewarm. Pour the milk into the flour + shortening and mix until the dough comes together. Add some more flour into the dough until the dough forms a ball.
Heavily flour a flat surface then roll out your dough. (It should be about 1/2-3/4 inches thick.) Then, using a biscuit cutter or a small cup, cut out as many biscuits as you can out of the dough. Put them all side by side on a rock baking pan and bake at 400 degrees F for 15 minutes or until golden brown on the top.
When they are ready, pull the biscuits out of the oven and put about half a tablespoon of butter inside each biscuit. Enjoy with honey, syrup, gravy, or jam! <3
Ingredients
Directions
Combine the self-rising flour and shortening and mash the shortening into pea-sized pieces with a fork. In a large cup, microwave the milk for 1 minute or until it is lukewarm. Pour the milk into the flour + shortening and mix until the dough comes together. Add some more flour into the dough until the dough forms a ball.
Heavily flour a flat surface then roll out your dough. (It should be about 1/2-3/4 inches thick.) Then, using a biscuit cutter or a small cup, cut out as many biscuits as you can out of the dough. Put them all side by side on a rock baking pan and bake at 400 degrees F for 15 minutes or until golden brown on the top.
When they are ready, pull the biscuits out of the oven and put about half a tablespoon of butter inside each biscuit. Enjoy with honey, syrup, gravy, or jam! <3