Brunch Biscuits
Flaky, buttery, and irresistibly golden, these Brunch Biscuits are the perfect way to elevate your mid-morning spread. Made with simple pantry staples like all-purpose flour, baking powder, and cold diced butter, these homemade biscuits come together quickly with just 15 minutes of prep. The secret to their tender, layered texture lies in the folding technique, which creates pockets of buttery goodness in every bite. A light egg wash adds a golden sheen, while the option to bake the biscuits with sides touching or spaced apart lets you customize for soft or crisp edges. Serve these versatile beauties warm, slathered with butter, jam, or honey, or use them as a base for savory breakfast sandwiches. With only 12 minutes in the oven, these no-fuss biscuits are perfect for brunch gatherings, holiday mornings, or anytime you crave comfort baked from scratch.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (cold and diced)
- 0.75 cups milk (whole or buttermilk preferred)
- 1 whole egg (optional, for egg wash)
- 1 teaspoon water (for egg wash)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt.
Add the cold, diced butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
Make a well in the center and pour in the milk. Stir gently with a wooden spoon or spatula until the dough comes together. Avoid overmixing.
Turn the dough out onto a floured surface. Gently pat it into a rectangle about 1-inch thick. Fold it into thirds (like folding a letter) and rotate the dough 90 degrees. Pat out again and repeat the folding process twice more to encourage flaky layers.
Pat the dough out to about 1-inch thickness for the final time. Using a round biscuit cutter or the rim of a glass (floured to prevent sticking), cut out biscuits. Gather scraps, reshape, and cut again until all dough is used.
Place the biscuits on the prepared baking sheet, with sides touching for soft edges or spaced apart for crispier edges.
Optional: Beat the egg with 1 teaspoon of water to create an egg wash. Brush the tops of the biscuits lightly with the egg wash for a golden-brown finish.
Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden on the tops and edges.
Remove from the oven and let cool slightly before serving. Enjoy warm with your favorite spreads or toppings!
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 2683 mg | 117% | |
| Total Carbohydrate | 211.5 g | 77% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 22.5 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 290 mg | 22% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 584 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.
