Soft and Flaky Biscuit Recipe - Alyona’s Cooking (2024)

Classic soft and flakyBiscuits! This biscuit recipe can be made intofreezer biscuits or baked fresh! These are our favorite homemade biscuits served as quick bread for dinner, biscuits and gravy, or breakfast sandwiches! The buttermilk activates the baking soda and with some lamination, these biscuits rise high!

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ABiscuits and Gravy Recipe isn’t the only way to enjoy biscuits! You can easily turn biscuit dumplings into dessert or cinnamon rolls, or turn them into a savoryChicken Pot Pie with Biscuits Casserole! We love these buttermilk biscuits with Country Fried Chickenbrushed with a sweet honey glaze and they make fabulous breakfast biscuits for bacon, egg, and cheese sliders!

What is a Biscuit?

Biscuits are quick bread made by folding layers of butter between layers of dough. Quick bread, contains leavening to make the dough rise and requires very little mixing or kneading with almost no rising time prior to baking. You can use a rolling pin to make the laminate process easy but it’s a type of flaky bread so it’s quite flexible to work with. Unlike, drop biscuits such as these Red Lobster Biscuits (aka cheddar bay biscuits), the dough gets folded into a letter to create layers of dough. Typically, a metal tin biscuit cutter is used to get an even flat disc, but I like to use a drinking glass to cut my biscuits into rounds. After baking the dough the biscuits rise high to make fluffy and flaky bread.

What to Eat with Biscuits?

So, you made a dutch oven pan of biscuits, what do you do with leftover biscuits? This biscuits recipe has no sugar so it will go easily with a savory filling such as crispy chicken or leftover Christmas ham. You can eat biscuits like a sandwich with mayonnaise or turn them into apple dumplings by baking leftovers in a caramel sauce mixed with apples. We think it’s best as a breakfast food with gravy but serving it with an egg and sausage patty makes it so good too! This soft bread can be flavored with jam and butter as a tasty appetizer!

Can You Freeze Biscuit Dough?

Homemade biscuits can be frozen unbaked or baked. Since this recipe makes a big biscuit batch, I typically cook all of them on a large sheet pan, if that is too many for your family to use, simply place cut-out (unbaked) biscuits onto a floured tray and pop them in the freezer. After, flash freezing the unbaked biscuits, transfer them into a freezer bag and use them up within 3 months. Keeping them frozen for over 3 months can weaken the leavening. Frozen biscuits have been a quick shortcut to breakfast that I would pull out of the freezer along with my frozen sausage gravy! That way the biscuits would bake fresh, while I thaw the sausage gravy over low heat in a pot!

How To Cook Frozen Biscuits:place the frozen biscuits onto a sheet pan and bake in a preheated 400°F for 25-30 minutes. How long to bake biscuits will depend on how big the biscuits are, petite biscuits bake fast and grand biscuits will take longer.

Ingredients for Biscuits:

This is such an easy biscuit recipe using simple ingredients! Before you get the urge to buy canned Pillsbury biscuits, buy some buttermilk instead and whip up a hefty batch that you can freeze for later! Here is everything you need to make biscuits from scratch;

• Flour-use low-gluten, soft wheat flour like pastry flour or all-purpose flour. It is lower in protein and higher in starch ideal for a pancake mix or soft biscuit. Self-rising flour like White Lily will not work for making these biscuits, because this recipe calls for leavening and salt.
• Leavening-baking powder biscuits go best with a little baking soda to make fluffy biscuits.
• Salt-a good quality sea salt is recommended for making biscuits.
• Cold Butter-can be grated into the flour. I like to dip the cold butter sticks into the dry ingredients in between the grating so, it doesn’t get warm in my hands and for easier shredding. It’s so much easier this way instead of using a pastry cutter to cut the butter into the flour. You can also use a food processor to mix in the butter.
• Cultured Buttermilk-is thickfermented milk that is thicker in consistency and sour. The acidity quenches any bitterness from the baking soda.

How To Make Biscuits:

Homemade biscuits are simple than you think! We like big biscuits so, using a biscuit cutter tool at least 3-inches in diameter is good for a biscuit you can use in sandwiches or as a bread side to dinner. I highly recommend any baker to own a silicone mat because you won’t get a soggy biscuit, (bread doesn’t sweat with it!)

1. Combine all the dry ingredients of baking powder, baking soda, flour, and salt in a large mixing bowl.
2. Using a box grater, shred the cold butter into the dry ingredients. Make a well in the center and pour in the wet buttermilk liquid.
3. Mix in cold buttermilk using a wooden spoon. The texture of the dough will be shaggy, if it’s too dry add a splash of water to make a flexible dough. Be careful not to add too much extra liquid as that would make sticky drop biscuits that are generally made from yeast or sourdough starter. We want a rollable type of dough.
4. Transfer moistened, shaggy dough onto a well-floured surface. Roll out the dough to a rectangular shape large enough to fold in the sides. Then fold in the sides like a letter and roll out again. Repeat once more to laminate the dough. I sometimes pat the dough flat so, a rolling pin is not required.

How To Store Biscuits:

Biscuits stay fresh for up to one day, leftovers should be stored inside a freezer bag or bread bag for freshness. If you have too many biscuits to last a day freeze the rest. How to reheat biscuits? Reheat biscuits in an air-fryer or the toaster oven for a quick fix. If using an oven to reheat biscuits wrap them up in aluminum foil so they don’t dry out. You can also microwave the biscuits uncovered on high for 30 seconds until hot.

Recipes To Try:

• How To Make Gravy For Biscuits
• Strawberry Scones
• Popeyes Chicken Sandwich
• Egg Patties for Breakfast Sandwiches
• Whole Wheat Pancakes

Handy Equipment To Make Soft Biscuits At Home:

• 18x13 Sheet Pan– perfect for baking a batch of homemade biscuits!
• Large Mixing Bowl– biscuits come together with a quick mixing method that requires no mixer!
• Wooden Spoon– to form the biscuit dough.
• Gallon Freezer Bags– to freeze unbaked or baked biscuits. Ideal for storing any leftovers too!
• Silicone Baking Mats– a perfect fit for the 18×13 baking pan so the biscuits don’t stick! (Have macaron silicone mats? They work too!)

Have you made these easy Southern Biscuits? I would love to hear your review, leave a comment down below! We think it’s the best biscuit recipe out there, if you have a better one, share it with us!

How To Make Biscuits: