26 Absolutely Foolproof Biscuit Recipes
To commemorate National Biscuit Month, The Daily Meal has taken the proper steps to ensure that you have all the resources necessary to celebrate.
Not only do we have a roundup of where to find the best down-home country biscuits and gravy in America, but we’ve also reached out to our Culinary Content Network of food bloggers for their amazingly delicious buttermilk biscuit recipes. Finally, we’ve pored over our own recipe archive to find the very best biscuit recipes to share with you.
Of course, we all can make biscuits of the break-open cardboard cylinder variety — simply pop, place, and bake. But there is something so special about homemade biscuits; they denote comfort and love, and when you make them, there is a tactile connection with your food that makes you truly appreciate the process. Plus, you know, they are full of yummy butter.
Before sending you off on your biscuit cooking spree, let’s first talk a little about technique. Here are three important tips to keep in mind when you make fresh biscuits at home:
- To achieve light and fluffy biscuits, it is helpful to first aerate your dry ingredients. Use a whisk to fluff the flour mixture, or send the flour, baking soda, and baking powder on a quick trip through a sieve to sift and remove lumps and add air.
- Make sure your butter or shortening is cold. Gloriously flakey biscuits are made by the layering of butter in between layers of dough — you’ll want to see pea-sized whole butter bits dispersed throughout. These special, fluffy layers can only be achieved with cold butter — melted butter (even melted with the heat from your hands) will make your biscuits dense and flat.
- Try not to overmix the dough. Overworking the flour will activate the gluten in the flour and make your biscuits tough. Remember: You aren’t kneading bread; the less you handle the dough, the tenderer your biscuits will be.
And you’re good to go! Check out these 26 best biscuit recipes and celebrate National Biscuit Month accordingly.