Biscuit Making

Buttermilk Biscuits

Biscuits have a certain mystique in the South. If you’ve never made them, the idea can seem scary. But they really aren’t difficult to make at all. I’m going to give you a step-by-step guide to how to make biscuits. These biscuits are soft with just a little bit of crumbliness. And they take very little effort to make. I can have the dough made in less than 10 minutes on a good day. I’ll also show you the easiest and best way to knead the dough. Check out this biscuit making guide!



2 ½ cups AP flour
2 tsp Baking Powder
½ tsp Baking soda
1/2 tsp Salt
4 tbs Butter
½ cup Low-fat Milk (If you use buttermilk instead, omit the lemon juice)
1/2 tbs Lemon Juice (or vinegar)
1/3 cup Cold Water
1 large Egg


1. Preheat oven to 375 F. Cover a baking sheet with aluminum foil then lightly grease it.
2. Place butter in freezer to harden.
3. Combine lemon juice and milk.
4. Mix dry ingredients.


5. Remove butter from freezer and cut into small cubes. Add the butter into the flour.


6. Use finger tips to rub the butter into flour mixture. The goal is to incorporate about half of the butter into the flour. You want to see the rest in the form of bits and bumps that are pea sized.


7. Next, combine the milk, lemon juice, egg, and cold water in a medium sized bowl and beat well.
8. Dump the wet ingredients into the dry ingredients and use a rubber spatula to stir. Stir the mixture until a damp mass forms.


9. Flour the space you want to use for kneading. Knead the dough by dumping the dough onto the floured surface. Next cover the top of the dough with a generous amount of flour. Use your hand to press the dough down until it is about 1/2 inches thick. This is the secret to my technique. Pressing down the dough allows you to get the perfect amount of protein formation without overdoing it. When you over-knead, you end up with hard biscuits.


10. Use a biscuit cutter to cut the dough or mold it using your hands.


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