Today my blogging friends and are getting together to share recipes for Father’s Day breakfast as part of the Taste Creations Blog Hop! I decided to make an easy biscuits recipe! These buttery biscuits don’t require a lot of ingredients (for those of you who are sheltering at home) and are quick to put together. You can be eating biscuits in about 30 minutes! Biscuits are considering a “quick bread” – these don’t need yeast or eggs. Baking powder is what makes the biscuits rise in this easy biscuits recipe.

The Taste Creations blog hop takes place the first Monday of each month – in July, we will be featuring summer cocktails!

Buttery Biscuits Recipe

My good friend Carrie of Curly Crafty Mom sent me a cute Mother’s Day gift package a few weeks ago. \

She does such a great job at picking out gifts for me! (Thanks, Carrie!) In my package was a set of really cute set farmhouse-style biscuit cutters. (These stainless steel biscuit cutters are similar to mine.)

I knew had to make some biscuits soon! So I decided to try out the biscuit recipe from King Arthur Flour – I figured homemade biscuits would be a nice treat for Father’s Day breakfast! The easy biscuit recipe that I used from King Arthur Flour turned out great!

Tools

Stainless Steel Biscuit Cutters

Rolling Pin

Mixing Bowl

Baking Sheet

Silicone Baking Mat

Biscuit Ingredients

• 3 cups (361g) Unbleached All-Purpose Flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 6 tablespoons butter, at room temperature
• 1 to 1 1/8 cups cold milk or buttermilk (use whole milk for the most tender biscuits)

Biscuit Instructions

1. Preheat your oven to 425°F with a rack in the upper portion of the oven. Get out a baking sheet and line it with a silicone baking mat if you like.
2. Measure the flour by gently spooning it into a measuring cup and then sweeping off any excess.  
3. Mix together the flour, salt, baking powder and sugar.
4. Work the butter into the flour mixture using your fingers, a fork (what I used) or pastry blender, a stand mixer, or a food processor – your goal is an evenly crumbly mixture (think breadcrumbs).

1. Drizzle 1 cup of milk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until you’ve made a cohesive dough. If the mixture seems dry and won’t come together, don’t keep working it; drizzle in enough milk — up to an additional 2 tablespoons to make it cohesive.
2. Place the dough on a lightly floured work surface. Pat it into a rough rectangle about 3/4″ thick. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4″ thick again.
3. Cut the dough into circles with a biscuit cutter for traditional round biscuits; a 2 3/8″ cutter makes nice-sized biscuits. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a sharp knife.
4. Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. Brush the biscuits with milk, to enhance browning.
5. Bake the biscuits for 15 to 20 minutes, until they’re lightly browned. Remove them from the oven, and serve warm.
6. Store any leftover biscuits, well wrapped, at room temperature for several days. Freeze for longer storage.

Note: My biscuits didn’t rise that much and were fairly flat. (But they still tasted good!) After I baked the biscuits I read this tip from King Arthur Flour – if the biscuits are placed no more than 1/4″ apart on the baking sheet, they will rise more.

These biscuits especially taste good with a little bit of butter on top or some jam!

Check Out My Friends’ Father’s Day Breakfast Recipes

Chocolate Cherry Muffins

Tornado Eggs

Buttery Biscuits Recipe

Yield: About 20 biscuits

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

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Ingredients

• 3 cups Unbleached All-Purpose Flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 6 tablespoons butter, at room temperature
• 1 to 1 1/8 cups cold milk or buttermilk (use whole milk for the most tender biscuits)

Instructions

Preheat your oven to 425°F with a rack in the upper portion. Get out a baking sheet; there's no need to grease it. Line it with a silicone baking mat if you like.

Measure your flour by gently spooning it into a cup, then sweeping off any excess.

Mix together the flour, salt, baking powder and sugar.

Work the butter into the flour mixture using your fingers, a fork or pastry blender, a stand mixer, or a food processor - your goal is an evenly crumbly mixture (think breadcrumbs).

Drizzle 1 cup milk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until you've made a cohesive dough. If the mixture seems dry and won't come together, don't keep working it; drizzle in enough milk — up to an additional 2 tablespoons to make it cohesive.

Place the dough on a lightly floured work surface. Pat it into a rough rectangle about 3/4" thick. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4" thick again.

Cut the dough into circles with a biscuit cutter for traditional round biscuits; a 2 3/8" cutter makes nice-sized biscuits. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a sharp knife.

Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. Brush the biscuits with milk, to enhance browning.

Bake the biscuits for 15 to 20 minutes, until they're lightly browned. Remove them from the oven, and serve warm.

Store any leftover biscuits, well wrapped, at room temperature for several days. Freeze for longer storage.

Notes

To encourage biscuits to rise higher, place them no more than 1/4" apart on the baking sheet.