Easy and Quick Biscuit Recipe

They’re very inexpensive to make, and the taste is everything you dream from a biscuit. You’ll be saving money not purchasing the tubes of store bought, (also hello extra fridge space) and you won’t have that weird chemical aftertaste in your mouth that the canned ones have.

In our home the rule I try to live by is: Less is more, but make it quality. Less ingredients, but what I purchase is higher grade. I’d rather spend a bit more on quality (organic if possible, local if able) ingredients, because I know that is what’s going to provide the best base for my dish. Seasonings are wonderful, but if the main ingredient, such as flour, isn’t quality, the end product won’t turn out as well.

The best example if this is shown in a sourdough starter. If you are feeding the starter a high quality organic flour, it will be bubbly, alive, and happy. Switch to a lower quality bleached flour, and your starter will have a lot of trouble growing.

Food is, at its core, alive. If we over process, bleach, and kill our ingredients, not only will it directly affect taste, but also the recipe and how it turns out.

The key to a fluffy biscuit is very cold butter, cold milk, and not over mixing. I keep the butter stored in the freezer, and when the dry ingredients are all in the bowl and ready I grab the butter. Taking the cold butter, place on the counter and with a sharp knife, carefully slice thinly into the pat of butter. As you slice, it should break into little pieces and look similar to the photo below.

Once your butter is chopped up, place in with dry ingredients and toss together. Then, add cold milk, stir, and pour out onto counter. It should look similar to the dough below. Not all together, still not fully incorporated.

At this point, you’re going to press and knead it together by hand. If it’s not coming together after a minute, add a tablespoon of milk into the middle and mix again until dough forms. Don’t over-knead, once it’s together, press out to about half and inch thick with hands, and cut into rounds.

You’ll be able to see the pocket of air and chunks of butter throughout each biscuit. That’s exactly what you want!

Place in a parchment-lined baking dish and bake in preheated oven at 350 for 12-15 minutes. You can tell when they’re done because they will have raised quite a bit, be light brown on the sides and darker brown on top.

I love incorporating herbs whenever possible. They just give a bit more dimension and pop to a recipe. I’ll take a bit of my favorites, and toss them in with the dry ingredients. If I have fresh herbs in my summer garden, I’ll grab what’s in season. If not, I’ll pick through my dried selection and use what sounds good that day.

Use about 1/4 cup fresh herbs, or a few tablespoons of your favorite dried combo.

Typically my go to seasonings are:

• Rosemarry
• Thyme
• Sage
• Basil
• Parsley

I’ll also toss in a bit of garlic and onion salt, maybe a half teaspoon each, and then continue the recipe as usual.

• 1/3 cup cheddar cheese
• 1/3 cup sweet onion

Toss the grated cheddar and onion into the dry mix before adding the butter. Then continue on with the recipe as normal.

If due to the dried herbs and extra ingredients, you feel your biscuits need more milk, that’s fine! Again, add it into the dough one tablespoon at a time until it all comes together with hand kneading.

If you make this quick biscuit recipe make sure to let me know over on Instagram. Tag me and let me know how they turned out!

5 ingredient macaroni and cheese

No bake nut butter protein squares

Baked cinnamon peaches two different ways