Flaky Homemade Biscuits

These flaky homemade biscuits are perfectly layered with soft and tender centers, and golden tops. They are the perfect addition to breakfast, brunch, or dinner. Whether you serve them with butter and jam, drizzle them with honey, or pair them with hearty soups and stews, this easy biscuit recipe is guaranteed to become a family favorite.

I love to make biscuits every time I make my famous creamy tomato soup. You only need a handful of pantry staples, and they come together in less than 30 minutes. I make them in my thermomix which creates beautifully flaky layers every time. But if you do not own a Thermomix you can easily use your pastry cutter or fingertips to form the dough.

Why You’ll Love This Recipe:

• Perfectly flaky and buttery
• Ready in under 30 minutes
• Uses simple pantry ingredients
• Great for breakfast, lunch, or dinner
• Freezer-friendly
• Easy enough for beginners

What Makes Biscuits Flaky?

The secret to flaky biscuits is using very cold butter. As the butter melts in the hot oven, it creates little pockets of steam that produce those irresistible layers. It’s also important not to overmix the dough. So no kneading only gentle handling keeps the biscuits light and tender instead of dense.

Ingredient Notes:

• Flour: – All-purpose flour works best for these biscuits to receive that tender crumb.
• Baking Powder: – Use aluminum-free and make sure to sift if you see clumps in your baking powder. The baking powder will result in a taller, fluffier biscuit.
• Salt & Sugar: – add just the right amount of flavor. I use salted butter and then add less of the salt in the recipe.
• Unsalted Butter: – we want COLD butter right from the refrigerator. This will produce those irresistible layers.
• Half & Half: – If you don’t have half & half on hand, you can make it by combining equal parts of milk and heavy whipping cream. This gives richer flavor and softer crumb than buttermilk.

Tips for the Best Flaky Biscuits:

• Freeze the butter for 15-20 minutes before using it.
• Chill the shaped biscuits in the fridge for 10 minutes before baking for even taller biscuits.
• Use the Reverse function of your Thermomix when mixing in the liquid so the dough stays tender.
• Don’t reroll the scraps more than once. I don’t use a rolling pin, I simply use my hands.
• Don’t overwork the dough.
• Cut straight down without twisting the cutter.

Thermomix Instructions:

• Preheat oven: preheat your oven to 220C (425F). Line a baking tray with parchment paper.
• Prepare the Dough: Add flour, baking powder, sugar, and salt to your mixing bowl. Mix 5 sec/speed 5.
• Add the Cold Butter Cubes: Turbo 0.5sec 2X3 times. The butter should be in pea-sized pieces, not completely blended.
• Pour in the Cold Half&Half Cream: Mix 8 sec/Reverse/speed 3, just until the dough comes together.
• Shape the Biscuits: Gently pat dough into a rectangle on a lightly floured surface about 2 cm thick.
• Fold into thirds like a letter. Rotate 90 degree flatten again, and repeat 3-4 times. This creates those beautiful flaky layers.
• Pat the dough to about 2.5 cm thick.
• Cut with a floured biscuit cutter. Don’t twist the cutter, or the biscuits won’t rise as well.
• Place biscuits onto prepared baking dish.
• Bake: Bake for 13-15 minutes, until golden.
• Brush immediately with melted butter.

Delicious Serving Ideas:

• Butter and homemade jam
• Honey
• Sausage gravy
• Fried chicken
• Scrambled eggs and bacon
• Soups and chili
• Beef stew
• Tomato soup

Storage:

• Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
• Freeze baked biscuits for up to 3 months. Reheat in a 350F oven for 8-10 minutes until warmed through. You can also freeze unbaked biscuits and bake them dirctly from frozen, adding an extra 2-3 minutes to the baking time.

Frequently Asked Questions:

• Why are my biscuits tough? Overmixing the dough develops the gluten, making biscuits dense instead of light and flaky.
• Can I use regular milk? Yes, but I would mix in heavy whipping cream if you don’t have half&half on hand. Or use buttermilk that gives the biscuits a richer flavor and softer texture.
• Can I make the dough ahead of time? Yes! Prepare and cut the biscuits, then refrigerate them for up to 24 hours before baking.
• Can I use salted butter? Absolutely! Simply reduce the added salt slightly.

These homemade biscuits are timeless that will never go out of style. Ditch those store bought pre packaged biscuits when you can easily make them from scratch without any preservatives. With their flaky layers, buttery flavor, and soft interior, they’re the perfect comfort food for any meal.

Enjoy them warm from the oven with your favorite toppings, and don’t forget to make a double batch because they disappear quickly! If you have tried this recipe leave a comment below I would love to hear your feedback.

Recipe inspired from natashaskitchen.com

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