Rich Easy Sunday Biscuits
Discover the ultimate comfort food with these *Rich Easy Sunday Biscuits*! Perfectly golden, tender, and irresistibly flaky, these homemade biscuits are a breeze to whip up with pantry staples like all-purpose flour, baking powder, and butter. The secret lies in the simple folding technique, which creates dreamy layers of buttery goodness in every bite. Ready in just 30 minutes from start to finish, they’re a crowd-pleasing addition to any weekend brunch or family dinner. Serve them warm with a smear of butter, a dollop of jam, or a drizzle of honey for an unforgettable treat. Whether you’re hosting a cozy breakfast or looking for the perfect side to your favorite hearty stew, these rich and easy biscuits are sure to become a Sunday tradition.
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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 cubed
- 0.75 cups whole milk, cold
- 2 tablespoons heavy cream (optional, 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 dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining.
Make a well in the center of the mixture and pour in the cold milk. Gently stir with a fork until the dough just comes together. Avoid overmixing.
Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1-inch thick. Fold the dough over itself in thirds (like folding a letter) and then pat it out again. Repeat this folding process 2 more times to create flaky layers.
After the final fold, pat the dough out to about 1-inch thickness. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting (twisting seals the edges and prevents proper rising). Re-roll the scraps as needed to cut out more biscuits.
Place the biscuits on the prepared baking sheet, with their edges slightly touching if you prefer softer sides or spaced apart for crispier edges.
If desired, brush the tops with heavy cream to enhance browning.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and puffed.
Remove the biscuits from the oven and let them cool slightly before serving. Enjoy warm with butter, jam, or a drizzle of honey!
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 71.7 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 2631 mg | 114% | |
| Total Carbohydrate | 211.9 g | 77% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 22.9 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 285 mg | 22% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 534 mg | 11% | |
*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.
