Scratch Biscuits
Homemade biscuits with flaky texture and buttery flavor, perfect for breakfast or as a side, appealing to those who love warm, fresh baked bread with simple ingredients.
Ingredients
Instructions
- Mix dry ingredients: flour, baking powder, salt, and baking soda.
- Cut in shortening until mixture resembles coarse crumbs.
- Add buttermilk and stir until just combined.
- Turn dough out onto a lightly floured surface.
- Knead lightly until dough is smooth.
- Roll out dough to about 1/2 inch thickness.
- Cut into biscuits using a round cutter.
- Place biscuits on an ungreased cookie sheet.
- Bake at 425°F for 20 to 25 minutes until golden brown.
Tips & Substitutions
For the best texture, use cold shortening when cutting it into the flour mixture. If you don't have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. To add flavor, consider incorporating herbs like rosemary or chives into the dough, which pairs beautifully with Peanut Butter Crispy Treats for dessert.
Serving Suggestions
Serve these biscuits warm with butter and honey for a delightful breakfast or alongside savory dishes like fried chicken or stew. They also make a great base for a breakfast sandwich filled with eggs and cheese. For a sweet treat, enjoy them with fruit preserves or browse more American recipes for delicious pairings.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to two days. For longer storage, freeze them in a zip-top bag for up to three months. To reheat, place them in a preheated oven at 350°F for about 10 minutes until warmed through and crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Scratch Biscuits contains roughly 70 calories, with 3g protein, 9g carbohydrates, and 2g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 778mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Why did my biscuits not rise?
If your biscuits didn't rise, it could be due to expired baking powder or baking soda. Ensure your leavening agents are fresh. Also, avoid overmixing the dough, as this can lead to dense biscuits instead of light and fluffy ones.
Can I use all-purpose flour instead of self-rising flour?
Yes, you can use all-purpose flour. Just make sure to add the baking powder and salt as specified in the recipe. If you prefer a slightly lighter biscuit, you can also sift the flour before measuring to incorporate air.
How can I make my biscuits flakier?
To achieve flakier biscuits, ensure that the shortening is cut into the flour until the mixture resembles coarse crumbs, leaving some larger pieces. Additionally, folding the dough a few times before rolling it out can create layers that will puff up beautifully during baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).