If I knew homemade biscuits were this easy to make, I would’ve been whipping them up long before this past November. No yeast, no rise time and very minimal kneading makes for one of the most effortless bread creations you could come across.
Granted, to create this 5-ingredient triumph, I did endure several batches of flops from my oven. Exhibit one – that variation I found online incorporating pumpkin, the pumpkin that led me to surmise it’d be amazing. With an ingredient list twice as long as this one, I concluded said evening in the kitchen with something more comparable to pumpkin spiced hockey pucks than flaky, buttery bread. Fail.
I promise, however, that this recipe won’t disappoint. This will be especially true if you keep several noteworthy tips in mind. For one, make sure to keep the butter in the refrigerator until right before it’s needed. Yes, it will be a little harder to work with in its cold state but simply cut it into small pieces as you add it to your mixing bowl. Two, I found that for the flakiest biscuits, you’ll want to fold the dough in half a few times as you are rolling it out. And lastly, don’t make the biscuits too flat/thin. This will cause them to lose some of that fluffy flakiness.
These are best served hot, so if you plan on taking them to a holiday party, consider wrapping them in aluminum foil and reheating in the oven prior to eating. Enjoy!
- -2 cups all-purpose flour
- -1 Tbsp. baking powder
- -1/2 tsp, salt
- -5 Tbsp. butter, kept cold
- -3/4 cup unsweetened soy milk or milk of your choice
- Preheat oven to 450F.
- In a large bowl, use a fork to combine flour, baking powder and salt.
- Remove butter from refrigerator. Use a knife to chop into small pieces into the mixing bowl. Use the fork to cut the butter into the flour until there are no large clumps and a fairly uniform batch of small particles remains. Stir in milk until the mixture begins to stick together.
- Kneed the dough for 2-3 minutes. Fold dough in half.
- Lightly flour a flat surface. Roll dough out with a rolling pin to reach 1/2" thickness. Fold in half. Roll out dough again. Fold in half. Repeat two more times. Use a biscuit cutter or small glass to cut dough into rounds. Keep rolling extra dough together until no more circles can be constructed.
- Place 1-inch apart on a greased baking sheet. Bake 12-15 minutes, or until tops are lightly browned. Serve hot with butter, jam, honey, etc. and enjoy.