Homemade Biscuits with All-Purpose Flour

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Growing up, one of my most cherished memories involves standing on a stool by the kitchen counter, watching in fascination as my grandmother expertly combined ingredients to make her famous biscuits. It seemed like magic, the way she turned the most basic pantry staples—flour, baking powder, butter—into something that brought so much happiness. It wasn’t just about following a recipe for her; it was a labor of love, a tradition she was eager to pass down.

Inspired by those cherished moments and armed with my grandmother’s timeless wisdom, I’ve developed a Homemade Biscuits with All-Purpose Flour recipe that I believe captures that same sense of warmth and family tradition. Using all-purpose flour not only makes this recipe accessible but also ensures that these biscuits come out perfectly tender and flaky every time. And the best part? You can easily customize them, adding your unique touch to continue or start your baking traditions.

How to make Homemade Biscuits with All-Purpose Flour

Homemade biscuits made with all-purpose flour are a delicious, fluffy baked good often enjoyed as a breakfast item or side dish.

Ingredients:

• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder (ensure it’s fresh for the best rise)
• 1 teaspoon sugar (optional, but it balances the flavors)
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 3/4 cup whole milk or buttermilk (buttermilk will yield a richer flavor)

Instructions:

1. Preheat your oven to 425°F (220°C). This high temperature is key to achieving that beautiful golden rise.
2. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
3. Incorporate the butter. Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs. It’s important that the butter remains cold, as this is what will make your biscuits flaky.
4. Add the milk. Make a well in the center of your flour mixture and pour in the milk or buttermilk. Gently mix with a fork, just until the dough comes together. Avoid overmixing, as it can make the biscuits tough.
5. Form the biscuits. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Then, pat the dough into a rectangle about 1-inch thick. Fold it in thirds (like a letter), then pat it down again. Repeat this process 2-3 times. This technique layers the dough, contributing to the flakiness of the biscuits.
6. Cut the biscuits. Press straight down into the dough using a round biscuit cutter or a glass (do not twist!) to cut out the biscuits. Arrange them on a baking sheet with the sides barely touching. This helps them rise upwards instead of spreading out.
7. Bake. Bake for 12-15 minutes or until the biscuits are golden brown on top. Serve warm with butter, jam, or your favorite gravy.

Tips for Perfect Biscuits:

• Keep everything cold. Cold butter is the key to flaky biscuits, which creates steam pockets when it melts in the oven. Some bakers even chill their flour and mixing bowl.
• Do not overwork the dough. Handle the biscuit dough as little as possible to keep it light and tender.
• Use a sharp cutter. A dull edge can seal the sides of the dough, hindering the rise.
• Brush with butter or milk. For an extra golden top, you can lightly brush the tops of your biscuits with melted butter or milk before baking.

What to serve with

Homemade biscuits made with all-purpose flour are wonderfully versatile and can complement many dishes, making them a delightful addition to any meal.

For Breakfast or Brunch:

• Butter and Jam: A classic pairing. Serve your biscuits warm with various jams, jellies, and spreads alongside creamy butter for a simple yet delicious breakfast.
• Gravy: Biscuits and gravy are a staple in Southern cuisine. Whip up a rich sausage or mushroom gravy to smother over split biscuits for a filling meal.
• Eggs and Bacon: Serve biscuits alongside scrambled, poached, or fried eggs and crispy bacon strips for a complete breakfast.
• Honey and Clotted Cream: For a sweeter start to the day, offer honey and clotted cream with your biscuits, mirroring a traditional cream tea.

As a Snack:

• Cheese and Charcuterie: Fill your biscuits with slices of cheese, cured meats, and a dollop of mustard or chutney for a substantial snack.
• Peanut Butter and Bananas: Spread peanut butter on warm biscuits and top with banana slices for a quick, energy-boosting snack.

For Lunch or Dinner:

• Fried Chicken: Place a piece of crispy fried chicken between a split biscuit for a comforting and satisfying meal.
• Stews and Chilis: Serve biscuits on the side of hearty stews, chilis, or soups. They’re excellent for soaking up all the delicious flavors.
• Barbecue: Pulled pork, brisket, or barbecue chicken can be piled onto biscuits for a savory and messy delight. Add coleslaw or pickles for an extra punch of flavor.
• Honey Glazed Ham: For holidays or special occasions, serve warm biscuits alongside slices of honey-glazed ham. They’re perfect for mopping up juices and making mini ham sandwiches.

For Dessert:

• Strawberry Shortcake: Split the biscuits and fill them with sliced strawberries and whipped cream for a quick take on the classic strawberry shortcake.
• Apple Cider Syrup: Drizzle warm biscuits with apple cider syrup and serve with a scoop of vanilla ice cream for a cozy autumn dessert.

Vegetarian Options:

• Avocado or Hummus: Biscuits can be a great vehicle for avocado slices or a generous spread of hummus topped with fresh veggies like cucumber, tomato, and sprouts.
• Ratatouille: A serving of this hearty vegetable stew along with warm biscuits makes for a delightful and nourishing meal.

Ingredients Substitutes

Making homemade biscuits with all-purpose flour is straightforward, but sometimes you might be short on one ingredient or another. Fortunately, there are several substitutes you can use without compromising the deliciousness of your biscuits.

Baking Powder

• Baking Soda and Acid: If you’re out of baking powder, use a combination of baking soda and an acid (such as cream of tartar, lemon juice, or yogurt) to create the necessary rise. Use a ratio of 1:2 of baking soda to acid. For every 1 teaspoon of baking powder, use 1/2 teaspoon of baking soda mixed with 1 teaspoon of acid.

Butter

• Shortening: Shortening can be used in equal amounts as a substitute for butter. It will yield biscuits with a similar texture but slightly different flavor.
• Lard: Like shortening, lard can be used in a 1:1 ratio for butter. It’s particularly good in biscuits, making them flakier.
• Coconut Oil: For a dairy-free option, use solidified coconut oil as a direct substitute for butter. Keep in mind this may impart a slight coconut flavor.

Milk

• Buttermilk: If the recipe calls for regular milk, using buttermilk instead can add a richness and tanginess. If you use buttermilk as a substitute, you may want to add a bit of baking soda to neutralize some of the acidity.
• Non-Dairy Milk: Almond, soy, or oat milk can replace cow’s milk cup for cup. For added richness, you can mix a tablespoon of vinegar or lemon juice into your cup of non-dairy milk to mimic buttermilk.

Sugar

• Honey or Maple Syrup: If your biscuit recipe calls for sugar and you’re out, you can use honey or maple syrup. Use 3/4 cup of honey or maple syrup for every 1 cup of sugar, and reduce the liquid in the recipe by a few tablespoons.

Salt

• Sea Salt or Kosher Salt: If the recipe calls for table salt and you only have sea salt or kosher salt, you can substitute them with more than the recipe calls for. Since these salts have larger crystals, you’ll need about 1 1/2 times as much.

Final Thoughts

Remember, making Homemade Biscuits with All-Purpose Flour is not just about following a recipe—it’s about enjoying the process and the delicious results. Feel free to get creative once you’re comfortable with the basics. Add herbs, cheese, or spices to the dough for a personalized touch.

More Baking Recipes:

• How to Bake Pumpkin Seeds