Easy And Best Biscuit Recipe

High Rise Biscuits

This recipe for my high-rise biscuits is so easy, you’ll never go back to store-bought again! They’re buttery, flaky, and layered sky-high. These biscuits taste like home and everything wonderful in the morning time. If you have 15 minutes and these simple ingredients, you can whip these up and wow your family for breakfast. The secrets to perfect biscuits are the frozen butter and the dough folding technique. When you fold the dough with this gentle method, you’ll get those flaky layers of your biscuit dreams. And work fast! The colder the butter, the better the result!

High Rise Biscuits Recipe

Makes: 8-9 Biscuits

Ingredients:

• 2 cups all-purpose flour
•  1 tbsp baking powder
•  1 tbsp granulated sugar
•  1 tsp salt
•  ½ cup frozen unsalted butter, grated
•  3/4 cup cold milk, whole or buttermilk

Instructions:

1. Grate your stick of butter onto a plate and place it in the freezer for ten minutes.
2. While the butter is cooling, preheat the oven to 425F and prepare a parchment paper-lined baking sheet.
3. In a medium mixing bowl, combine the flour, baking powder, sugar, and salt. Stir together to ensure a good mix.
4. Add your grated pieces of frozen butter and quickly stir into the dry ingredients with your hands. The butter won’t actually mix into the ingredients, it’ll just be little chunks of butter scattered throughout the flour.
5. Pour in the cold milk or buttermilk and combine with your hands just until a shaggy dough forms. You don’t want to overwork the dough.
6. Gently shape the dough into a 1″ thick rectangle shape with your hands. Fold the top of the dough down to the middle. Fold the bottom up like an envelope and flatten back into a rectangle. Turn the dough 90 degrees and repeat. Do this a total of six times.
7. Shape the dough into a rectangle one last time, big enough to cut 6 rounds side by side with a round biscuit or cookie cutter.
8. Cut your biscuit shapes with a biscuit or cookie cutter and place them on the parchment paper-lined aluminum baking sheet. Don’t twist the cookie cutter when you cut the biscuits. Use the scraps to quickly shape and cut a few more biscuits.
9. Bake for 12 minutes. Brush with melted butter if desired and serve hot!
10. Store in an airtight container for a few days at room temperature and toast in the oven or toaster!