How to Make Light & Fluffy Homemade Biscuits

by Angela LaFollette

Items you will need

  • Baking sheet
  • Wax paper
  • 2 ½ cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 1/8 tsp. cream of tartar
  • 1 tbsp. white sugar
  • Large mixing bowl
  • ½ cup butter
  • ¾ cups milk
  • Large beaten egg
  • Rolling pin
  • Round cookie cutter
  • Melted butter
  • Wire rack

Instead of purchasing frozen biscuits from the store, make light and fluffy ones at home. Check your kitchen cabinets and pantry as you will probably have most of the ingredients on hand. And once you get the hang of the basic ones, think about the different varieties you can make, such as adding herbs or cheese. Homemade biscuits can be eaten with any meal. Try serving them with your favorite toppings, such as cheese, butter or gravy.

Step 1

Preheat the oven to 400 degrees Fahrenheit. Place one rack in the center of the oven.

Step 2

Cover a baking sheet with wax paper.

Step 3

Combine 2 ½ cups of all-purpose flour, 1 tbsp. baking powder, ½ tsp. of salt, 1/8 tsp. cream of tartar and 1 tbsp. of white sugar in a large mixing bowl.

Step 4

Fold ½ cup of butter into the dry ingredients. Stir to mix until the ingredients look like crumbs.

Step 5

Pour ¾ cups of milk and a large beaten egg into the mixture. Stir until it appears well blended.

Step 6

Sprinkle flour on a flat, clean surface. Remove the dough and knead it until it feels pliable and soft. The key is to not overwork the dough. You only need to knead it lightly so that you do not compact the dough.

Step 7

Roll the dough with a rolling pin until it is ½ inch thick.

Step 8

Cut out the biscuits with a round cookie cutter. Place the biscuits onto a baking sheet and brush the tops with melted butter.

Step 9

Bake the biscuits for 10 to 15 minutes. Remove them from the oven once they appear golden brown.

Step 10

Place the biscuits on a wire rack to cool. Allow them to cool for five minutes before serving.

Warnings

  • Biscuits will taste hard and doughy if the dough is handled too much.

Photo Credits

  • Pamela Follett/Demand Media

About the Author

Angela LaFollette holds a Bachelor of Arts in advertising with a minor in political science from Marshall University. LaFollette found her passion for writing during an internship as a reporter for "The West Virginia Standard" in 2007. She has more than six years of writing experience and specializes in topics in garden and pets.