If you wonder how to bake biscuits, this post provides complete step-by-step instructions on how to bake biscuits and bake the perfect biscuit. I am guessing you can remember those light, golden-brown, flaky biscuits from your childhood.
The perfect side dish for a picnic or dinner is biscuits. They bring back some memories to me because my grandma made one of the best homemade biscuits. Of course, she taught me a thing or two on how to make biscuits with the simplest ingredients in the comfort of the home.
You can either bake it from scratch in less than half an hour or you can decide to You can either bake it from scratch in less than half an hour or less if you decide to bake using biscuit mix (unique to America). I will take you through the procedures, step by step, what you need to achieve the perfect biscuit. But before we dive into the baking process, there are some essential things you need to keep at the back of your mind.
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Things you should know before baking biscuits:
Ensure your butter is cold:
If you want to be an expert on cooking biscuits, the first thing is cold butter. Yes, that’s right. It seems to be a simple thing but ensuring the butter is cold makes a big difference. Keep a spoon of butter in your freezer for about 30 minutes before you start making your biscuit. After that, If you are looking for an all-perfect biscuit texture, the cheese grater does an excellent job slicing larger chunks of butter into sprinkles.
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A well-frozen butter would ensure that it doesn’t melt when working the dough, while grating it ensures that the butter is evenly distributed, allowing for little pockets to melt during baking. The result is an extra fluffy biscuit. Yummy right?
Watch the addition of buttermilk:
You need to know the quantity of buttermilk you add to your dough to make it just right for you. Everyone has a preference, but a good biscuit maker must learn where to draw the line.
If for any reason you feel the dough is too dry, add one tablespoon of buttermilk intermittently until you get the right texture. If, on the other hand, your dough is too sticky due to too much buttermilk, add a little more flour until you get the desired result or until the dough is easy to use.
Don’t overwork your flour(Vital)
If there is anything you must remember, it is this point; never overwork the flour. The more the flour gets worked and mixed, the more gluten you get. Having a high gluten level means that the result of your biscuit would be challenging and gummy (which we don’t want for our biscuit). To avoid this, you pat the dough instead.
Never twist your biscuit cutter:
Twisting your biscuit cutter is a mistake made by many persons that can become fatal in making your biscuit. There is always a tendency to bend your biscuit cutter to ensure it cuts through the dough entirely.
Doing this will make the dough pinch together, and eventually, your biscuit will not rise properly. The best way to go about it is to punch down on it and then lift it. If there are still some strands, take a knife or kitchen scissors, and cut them. Also, don’t forget to flour your biscuit cutter; it helps prevent sticking.
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Let’s get right into baking biscuits:
In this section, I will show you how to bake biscuits using two different methods. In this section, I will show you how to bake biscuits using two different methods. The first method is making a biscuit from scratch, while the other way is by using a biscuit mix. For each technique, I will give you the needed ingredients and the corresponding preparation/direction.
Method 1: Making Biscuits from scratch:
It is our first method to make biscuits, and it is to create the biscuits from scratch entirely.
- Four tablespoons of baking powder
- 3 cups of flour (All-purpose flour)
- Three tablespoons of granulated sugar
- Two teaspoons of salt
- 1 cup of butter should be icy
- 2/3 cup of milk
Step by Step Instructions on how to bake biscuits:
How to make biscuits with the oven:
Step 1:Preheat Oven to 4750 F (2460 C)
Preheat the oven to 475 degrees F
Our biscuit recipe uses a high temperature for baking to cut down on cooking time. While the oven is heating up, get other things ready and set. This content also clears the confusion on how to make biscuits.
Step 2: Prepare your baking sheets
The next step is to line your baking sheet with some parchment paper or grease it. If you wish to grease your baking sheet to make it non-stick, this won’t affect your biscuit; however, this recipe does not require greasing your baking sheet. But if you have had previous experiences with goods sticking to your pan, then it is a good idea to grease your baking sheets.
Step 3: Whisk together the dry ingredients
Once the baking sheets are set, get a large bowl and put in all your dry ingredients; your flour, baking powder, sugar, and salt. Then whisk everything together until they are well blended.
Step 4: Grate the butter into your mix
Now is the time for a box grater. Grate the butter over your dry ingredient mixture and toss it with your hand to mix up everything. Once the butter is added to the mix, use a dry wooden spoon to create a small trough in the dough’s middle.
Step 5: Here come the wet ingredients
Remember the well-created in the middle of the dough? Yes, it’s time to pour in the milk and then stir all the ingredients together.
Step 6: Mix the ingredient to form a dough
Mix all the ingredients thoroughly
Use a mixing utensil (if not available, you can use your hands) to gently mix all the ingredients. It would help if you were careful here so you don’t overwork the dough, and then it loses its flaky texture. Stop mixing when you discover that the dry ingredients are nearly moist uniformly and sticky.
Step 7: Get Kneading
Get your dough onto a working surface and bring the dough together to form a thick rectangle. Fold the dough as though you are folding a letter and use a rolling pin to pat the back gently. Repeat the kneading and folding process about two more times, and that should be ok. Remember to work fast because of the cold butter, so it doesn’t melt.
Step 8: Roll out your dough
This is where you have the upper hand to determine how thick your biscuit should be. On your working surface (get it floured), where you kneaded the dough, roll out the dough to about ½ inch thickness depending on how thick you want it. The goal here is to get the dough flat and uniform. You can either use a roller or use your hand as long as the desired goal is achieved.
Step 9: Cut out about 2 inches of biscuit
To cut out your biscuit:
- Use a round biscuit cutter or a cookie cutter to cut out circles from the dough.
- Ensure you dust the biscuit cutter in flour first before proceeding with cutting to avoid sticking.
- Remember that you must not twist the cutter, press down on it to cut, and use a knife or kitchen scissors to cut it out if there are strings.
- Transfer your cut-out biscuit onto your baking sheet and your baking pan.
- Please leave at least 1-inch space between the biscuits to enable them to cook evenly.
Step 10: Let’s get baking
Before you take your biscuits into the oven for baking, brush the top of each biscuit with butter, then bake until flaky and lightly golden. This should take around 15 to 20 minutes. Take out the pan from the oven and let the biscuit sit for a while, say 5 minutes. Your biscuit is ready to be served warm.
Method 2: How to make biscuits from biscuit mix
This is our second method of making biscuits, and it is to create the biscuits using a biscuit mix completely.
This method contains step-by-step instructions on how to make biscuits from biscuit mix.
- 3 1/4 cups of biscuit mix
- 3/4 cup of milk
Rule of thumb: When in doubt, always use the instruction on the biscuit mix box:
Every biscuit mix comes with an instruction of use. While many biscuit mix brands are different, they are fairly similar in preparation and use, so the preceding directions should work perfectly for most of them, most of the time.
Nevertheless, if there are significant differences between the tips here and the instructions on the biscuit mix packaging, stick with the packaging for the best results. The intentions of these directions are pretty general and may not work for all brands.
Preheat oven to 4500F (2320C):
Similar to the recipe for baking biscuit from scratch, prepare your oven and proceed to get other things ready while the oven warms up.
Prepare your baking sheet:
In a case where you want your baking sheet greased to make it non-stick, follow the steps as stated in the baking sheet section in method one. But remember that you only need to do this if it is entirely necessary.
Mix your ingredients:
We have just two ingredients in this method which are the biscuit mix and the milk. We have just two ingredients in this method which are the biscuit mix and the milk. Pour the biscuit mix into a large bowl and add the milk into it.
Stir your ingredients lightly until it forms a combination. Once you achieve a uniform sticky and flaky consistency, you can stop stirring the mixture. If the biscuit mixture requires you to add butter or oil, please do. As stated earlier, check the instructions to be on the safer side.
Get your working surface floured and turn the sticky dough onto the working surface. Turn the dough over on itself using your hand – you can do this up to 10 times. Kneading more than required can make the biscuit lose its flaky nature. Be extremely careful here.
Roll out your dough:
From here onwards, the directions are nearly the same as the directions used when baking from scratch. Use a roller or your hand to roll out the dough into about ½ inch in thickness.
Cut out the biscuit:
Use a cookie cutter or a biscuit cutter to cut out a circular biscuit from your dough. Transfer the dough unto your baking pan. We are all set to bake.
Let’s get baking:
Using your preheated oven, baking your biscuit should take close to 8 minutes or 10 minutes. Allow baking until flaky and lightly golden. Bring out the pan and allow cooling for about 5 minutes. Serve warm and enjoy.
Now that you have gotten the steps on making those flaky and delicious biscuits, you need to know about storing them.
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How to Store Biscuits:
Since biscuits are best taken fresh out of the oven, just like most baked goods, keeping them in an airtight container could preserve them for a couple of days. To get the best out of them in this period, re-toast them for a few minutes to get them soft and warm again. Use a temperature of about 3500 to re-toast to get a fresh-tasting and buttery biscuit.
Side Notes regarding how to bake biscuits:
- Instead of the traditional flour, other types of flour, such as wheat flour or almond flour, can be used. For every ½ cup of all-purpose flour, replace it with 1 cup whole-wheat flour.
- For sweet biscuits or shortcakes, and other desserts, add two tablespoons of granulated sugar to your dry ingredients to achieve this.
- If you are out of buttermilk, you can substitute with a quick substitute made from plain milk and Lemon juice or Vinegar.
- Remember that a scorching oven is a vital element in achieving the perfect biscuit.
- The trick to making your biscuit even more fantastic is using very cold butter; never forget this.
While some people prefer to use cold egg and cold milk in the mixture to preserve thWhile some people prefer to use cold egg and cold milk in the mixture to preserve the butter from melting, it is an optional thing. As you have noticed, we haven’t used eggs and cold milk, but if you think you want to work with these, then use them proportionately. Don’t go all crazy with these.
If you follow the instructions given in this post, you will become an expert on baking biscuits.
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