Best Ever Biscuits {Secret Tip}
 
Prep time
Cook time
Total time
 
Delicious, soft, and flaky biscuits. Perfect for biscuits and gravy, butter and jam, or enjoying with soup.
Author:
Recipe type: Quick Bread
Serves: 12
Ingredients
  • 3 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup canola oil
  • ½ cup cold butter
  • 1 cup buttermilk or 1 cup milk mixed with 2 tsp white vinegar (let the milk and vinegar mixture stand for 5 minutes)
  • extra flour for dusting
Instructions
  1. Preheat oven to 425 degrees.
  2. Lightly grease a cookie sheet and set aside. If you prefer, you can line it with parchment paper instead.
  3. In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
  4. Drizzle canola oil into the flour mixture one tbsp at a time, stirring between each increment.
  5. Cut cold butter into smaller pieces, cubes, or inch slices. (This just makes it easier to break up with the pastry cutter.) Add it to the flour mixture.
  6. Use a pastry blender to incorporate the butter into the flour mixture. You want the butter pieces to be very small. The size of a small pea is what you are going for.
  7. At this point, add the buttermilk and mix well enough to incorporate everything, but be careful not to over-mix.
  8. Pour the mixture out onto a floured countertop, or as I suggest in the post, onto a piece of wax paper or parchment paper that you have sprinkled with flour.
  9. Sprinkle the top of the dough with a little flour if it is extra sticky. Push it down gently, and then fold the dough over and press it out gently to an inch or so thick again. Do this five times. You may need to sprinkle the dough with a little more flour during this time.
  10. On the fifth time, gently press the dough out to ¾- to 1-inch thick. I do ¾-thick because I have a big family and want to get as many biscuits out of the dough as possible.
  11. Use a biscuit cutter or a cup to cut out circles of dough. Place them an inch or two apart on the cookie sheet you prepared.
  12. Take leftover dough pieces and gently bring them back together to keep making biscuits. Be as gentle as you can and be careful not to overwork the dough. Remember, the less you work the dough, the flakier your biscuits will be.
  13. Once you have all of the biscuits cut and on the cookie sheet, place them in the 425-degree oven and bake for 12-15 minutes or until the tops are starting to just slightly brown.
  14. Serve and enjoy!
  15. Biscuits freeze well. Put them in an airtight Ziploc bag, and they can stay good in the freezer for up to two months.
Recipe by Real Life Dinner at https://reallifedinner.com/best-ever-biscuits-secret-tip/