Easy Homemade Biscuit Recipe Without Buttermilk

EASY HOMEMADE BISCUIT RECIPE WITHOUT BUTTERMILK

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, whisk together dry ingredients: flour, salt, baking powder.
• Cut up or grate butter into small pieces and cut into flour using hands, fork, or pastry cutter. Butter pieces should be the size of peas.
• Add milk and stir until a rough dough forms. Take care not to overmix.
• Scrape biscuit dough onto countertop and use hands to form into a large rectangle.
• Fold dough in half and smash four to five times. This creates the flaky layers.
• Using hands, press dough out until it is about 3/4 inch thick.
• Using a round biscuit cutter or glass cut out 9 biscuits. Do not twist cutter. Cut straight down and bring straight back up.
• Place cut biscuits on a parchment lined baking sheet and bake for 15 minutes or until beginning to get golden brown. If you over bake they may be dry so keep an eye on them.

CHEF JOHN'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.