The path to perfect easy homemade biscuits is simple. Follow just a few simple tips for a great fluffy biscuit every time.
The Dry Ingredients
Sift together the dry ingredients instead of mixing with a spoon or whisk.
My Mom always used Crisco Shortening, but I’m a Butter girl myself. Start will a well chilled buter. When cutting the fat into the flour use a pastry cutter, try not to use your hands too much. The correct way to use the cutter is with a chopping motion and back and forth rocking motion.
Work fast to keep the butter from melting, keep the cubed butter and milk in the refrigerator until ready to use. During cooking the butter will melt and create a beautiful fluffy biscuit.
Homemade Biscuit Dough
When mixing the wet ingredients into the dough create a well in the ingredients to create a well. Don’t overwork the dough with your hands, mixing with your hands will warm the dough too much. A cold dough is what make the biscuits flaky and tender. Use a floured rolling pin or a chilled glass to gently roll out the dough.
Baking the Biscuits
Preheat the oven before placing the biscuits in the oven. Check the temperature with an oven thermometer, proper temperature is important for a nice well baked, fluffy, and tender biscuit.
Homemade biscuits are great topped with a homemade strawberry rhubarb jam.