Homemade Biscuits Recipe
2 cups Self Rising Flour
1 cup whole milk (not 2% or low fat)
1/2 cup of Salted Butter (1 whole stick) Softened or Frozen
1 Cast Iron Skillet
(Side note, i had to make 2 batches of this recipe to fill my Cast Iron skillet, so take this how you please :D)
- Preheat your oven to 425 degrees
- Mix all of the ingredients together in a large bowl until combined into a wet and/or sticky dough
- Flour your counter to prevent the dough from sticking and pour your dough onto the flour counter. Add some flour to your hands to prevent extensive sticking of the dough, and flatten it out with your hands into a square. Once flattened, fold the biscuits 2+ times to make the iconic layers, the more you fold, the more layers.
- Spray or butter your skillet and then cut out your biscuits, in squares or circles, but do not twist your cutter or knife, simply chop and pull apart.
- Place them into the skillet as close as possible with some slight room in between to allow them to rise properly in the oven as they bake, otherwise they may flatten.
- Place skillet into the oven and set the timer for at least 20 minutes and wait for the tops to be a golden brown (mine took an extra 15 minutes, 35 minutes total for my 2 batches)
- Take out once done and enjoy! Freeze them in a gallon freezer bag to save for later <3
#Biscuit #biscuits #biscuitrecipe #biscuitsfromscratch #bakingfromscratch
Making biscuits from scratch can be a genuinely rewarding experience, especially when you use a cast iron skillet to bake them. From my personal attempts, one key to achieving those iconic fluffy layers lies in how you handle the dough. When folding the dough multiple times, it creates delicate layers that give biscuits their tender texture and flakiness. I also found that using whole milk rather than 2% or skim is crucial because the higher fat content results in a richer flavor and softer crumb. Another tip is to avoid twisting your biscuit cutter or knife when you cut the dough. Twisting seals the edges and prevents proper rising, which might flatten your biscuits. Instead, simply press straight down and gently pull apart the pieces. This technique helps the biscuits rise beautifully and creates a light texture. Preheating your oven properly at 425 degrees Fahrenheit ensures an initial burst of heat that activates the leavening agents in the self-rising flour, contributing to the wonderful rise and golden-brown crust. In my experience, sometimes baking takes longer than the suggested 20 minutes; it’s essential to watch the biscuits until the tops turn a lovely golden brown. If you want to prep ahead, freezing biscuits after baking works perfectly. Just make sure they’ve cooled entirely before placing them in a gallon-sized freezer bag. When you’re ready to eat, you can reheat them in the oven or toaster oven for a few minutes to restore their freshly baked taste. This simple recipe is ideal for anyone looking to bake biscuits from scratch without complicated ingredients or steps. Using a cast iron skillet adds even browning and a slightly crispy edge that enhances the overall texture. Give this recipe a try—you’ll be surprised by how easy and delicious homemade biscuits can be!