Homemade biscuits with golden tops and flaky layers make any meal feel special. This quick bread recipe allows you to mix, shape, and bake in a short amount of time. This works out well when preparing a feast for the family. However, there are a few techniques to be aware of before you get started.
These quick biscuits are perfect for breakfast, lunch or dinner and you have all the ingredients already in your kitchen. These are made totally from scratch and you don’t need anything fancy whatsoever. Start to finish they take about thirty minutes so it’s a fast recipe too.This recipe is made with all butter, no shortening!
- The butter and milk for this recipe need to be as cold as possible for fluffy and soft biscuits. I freeze my butter before using it and recommend keeping the milk in the refrigerator right up until it’s time to add it to the dry ingredients.
- Don’t overwork the dough! Keep in mind that you want your butter to stay as cold as possible when making these biscuits, and the more you have your hands on the dough the softer the butter will become. Definitely don’t use an electric mixer for this recipe.
- Folding the dough over itself multiple times (5-6 times here) to encourage flaky layers in our biscuits. You can watch the video below to see exactly how this is done.
- Don’t use a rolling pin, use your hands to gently work the dough into a flat rectangle before cutting out your biscuits.
- Don’t be afraid to add flour to the dough if it’s too sticky while you are handling it (and make sure to work on a lightly floured surface).
Video Tutorial in Urdu:
Video Tutorial in English:
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon salt
6 Tablespoons unsalted butter very cold (85g),
3/4 cup whole milk
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