Fluffy Homemade Biscuits
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
4.98 out of 5 stars
(433)
Ingredients
10 biscuits
- 2 cups all-purpose flour
- 1 1/2 Tbsp baking powder, aluminum-free
- 1 tsp granulated sugar
- 3/4 tsp fine sea salt
- 1/2 cup unsalted butter, cold (8 Tbsp = 1/2 cup)
- 1 cup half and half (minus 2 Tbsp)
- 1/2 Tbsp melted butter, to brush the baked biscuits
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Preparation
Step 1
Dice butter into 1/2" cubes and refrigerate until needed.
Step 2
In a large mixing bowl, combine flour, baking powder, sugar, and salt. Whisk thoroughly.
Step 3
Add diced cold butter and cut it into the flour using a pastry blender (or two knives or a fork), until the largest butter pieces are pea-sized.
Step 4
Add 1 cup – minus 2 Tbsp of Half and Half all at once and stir until mixture comes together and is mostly moistened. Do not over-mix.
Step 5
Turn dough out onto a floured surface. If dough is very sticky, lightly sprinkle the top with flour.
Step 6
Pat dough into a rectangle then fold it in half and pat into another rectangle. Fold a second time and pat into a 5"x10" rectangle or 3/4" thickness. Dip a 2 1/2" round biscuit cutter into flour and cut out 8 biscuits. Pull together scraps and form into a rectangle to cut an extra 2 biscuits.
Step 7
Place biscuits on a parchment-lined baking sheet 1-inch apart and bake at 450˚F for 12-15 minutes or until tops are golden brown and biscuits are baked through. While biscuits are hot, brush tops with 1/2 Tbsp melted butter. Transfer to a wire rack to cool 10 minutes then serve.
Step 8
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Chef's notes
*Notes on half and half – you can substitute with equal parts heavy cream and milk. In very humid climates, reduce the amount of half and half to 3/4 cup.
