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I love homemade biscuits. And when you add sausage gravy? Like, love it love it. It’s a great breakfast to make on the weekends, where you arguably have plenty of time to get it done. Don’t get me wrong, canned biscuits work too, but there is something about making your own from scratch.

Y’all, I lived in the south for (mumble mumble) years. It should not be that hard for me to make biscuits, but for some reason, they would always taste good, but come out flat. No lift. I couldn’t figure out what I was doing wrong. Then I realized. I was rolling them too thin! Those little jerks never stood a chance! Now I shape the dough and pat it (not roll) into a square about an inch or so thick.

When you do it this way, the biscuits rise to the heavens, and sometimes they even topple over. My point is, do not fear the homemade biscuits! They are nowhere near as hard as you think, and they are just so delicious. And seriously y’all, if you take any advice from me ever, buy a dough whisk. It will make your baking life so much easier. Enjoy the biscuits with sausage gravy, thick-sliced ham, or just in place of rolls.

The biscuit glamour shot. Three nice looking biscuits (high and tight), one that is distinctly, different. Leaning all the way to the left.
The less glamorous biscuits. Still pretty, but you can see just how many decided to flop over on me.
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Homemade Biscuits

Equipment

  • sheet pan
  • parchment paper or a silicon mat
  • dough whisk

Ingredients

  • 2 cups ap flour plus more for dusting
  • 1 tbsp baking powder
  • 1/2 tbsp granulated sugar
  • 1 tsp kosher salt
  • 1 stick unsalted butter frozen
  • 1 cup milk buttermilk is ideal, but use regualr milk if that's what you have
  • 2 tbsp dried herbs I like Trader Joe's 21 Seasoning Salute, but anything works

Instructions

  • Preheat oven to 425F. Line your sheet pan and set aside.
  • Sift together flour, baking powder, sugar, and salt.
  • Cut the butter into cubes, or use a box grater to shred the butter into the flour mixture. Work it in, being careful not to melt the butter.
  • Add the milk and the herbs, mixing it to incorporate everything. The dough will be sticky at this point.
  • Transfer the dough from the bowl to a floured surface. Work the dough, adding more flour until it's not sticky and it holds together.
  • Fold and flatten the dough as many times as you feel. This is called lamination, it will help with the flaky layers!
  • Flatten the dough enough to cut, about an inch but not so flat that it won't rise. Give it a helping hand.
  • Using a round cutter (or mason jar lid! Stemless wine glass!) cut the dough into circles. You can also go rogue and cut the dough into squares with a knife. You may have to reincorporate the dough a couple times so you can keep cutting. You should end up with about 6 biscuits.
  • Place the cut biscuits on the sheet pan about an inch apart. Bake for 12-15 minutes, or until the tops are golden. Brush with melted honey butter if you feel like it.