Big Daddy Biscuits
Fluffy, golden, and irresistibly buttery, Big Daddy Biscuits are the ultimate comfort food and a must-have for your breakfast or brunch table. Made with simple pantry staples like all-purpose flour, cold butter, and a splash of milk, these homemade biscuits are all about creating soft, flaky layers through the clever folding technique described in the recipe. Perfectly baked in just 15 minutes, these biscuits come together quickly, making them ideal for busy mornings or last-minute gatherings. Enhance their golden hue with a brush of heavy cream before baking, and serve them warm with butter, jam, or your favorite toppings for a truly satisfying treat. Ideal for pairing with savory dishes like gravy or sweet spreads, this recipe is your go-to guide for mastering bakery-quality biscuits at home.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold)
- 0.75 cup Whole milk
- 2 tablespoons Heavy cream (optional for brushing)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Some small pea-sized pieces of butter should still remain.
Create a well in the center of the mixture and pour in the milk. Stir gently with a fork or wooden spoon until the dough starts to come together. Avoid overmixing, as this will make the biscuits tough.
Turn the dough out onto a lightly floured surface and gently knead it just until it forms a cohesive ball, about 5-6 times. Flatten the dough into a 1-inch-thick rectangle using your hands or a rolling pin.
Fold the dough in half, rotate it 90 degrees, and flatten it again. Repeat this folding process 2-3 times to create flaky layers in the biscuits.
Using a floured 2.5-inch biscuit cutter (or the rim of a glass), cut out rounds of dough and place them onto the prepared baking sheet. Re-roll the scraps as needed, but try to handle the dough as little as possible.
If desired, brush the tops of the biscuits with heavy cream to help them brown beautifully in the oven.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top.
Remove the baking sheet from the oven and let the biscuits cool slightly before serving warm. Enjoy with butter, jam, or your favorite spread!
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 2627 mg | 114% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 22.7 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 303 mg | 23% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 567 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
