Biscuits for Biscuits and Gravy
Fluffy, buttery, and golden, these homemade biscuits are the ultimate base for a classic biscuits and gravy breakfast. Made with simple pantry staples—like all-purpose flour, baking powder, and cold cubed butter—this recipe ensures light, tender biscuits with perfectly crisp tops. The secret lies in working the butter into the flour just enough to create flaky layers, and handling the dough with care to preserve their soft texture. Baked to perfection in just 12 minutes and brushed with melted butter for a rich finish, these biscuits are as versatile as they are irresistible. Whether you're pairing them with savory sausage gravy or serving them as a side for your favorite brunch spread, this is your go-to recipe for biscuit perfection.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 0.5 teaspoons salt
- 6 tablespoons unsalted butter (cold, cubed)
- 0.75 cups whole milk
- 2 tablespoons melted butter (for brushing)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter scattered throughout.
Make a well in the center of the dry ingredients, and slowly pour in the milk. Stir gently with a fork until the dough begins to come together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 1/2-inch thickness. Do not knead excessively to keep the biscuits tender.
Use a round biscuit cutter (approximately 2 inches in diameter) to cut out biscuits. Do not twist the cutter; press straight down for the best rise. Gather any scraps, re-roll, and cut out additional biscuits.
Place the biscuits about 1 inch apart on the prepared baking sheet. For softer edges, place them next to each other so they touch.
Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown on top.
Remove from the oven and brush the tops with melted butter for extra flavor and shine.
Serve warm as part of biscuits and gravy or alongside your favorite breakfast dishes.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.7 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 60 mg | 1% | |
*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.
