Ingredients:

• 2 cups of all-purpose flour
• ½ teaspoon of salt
• 1 tablespoon of sugar
• 2 teaspoons of baking powder
• ½ cup (1 stick) of cold butter
• ¾ cup of cold milk

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Step-by-Step Instructions:

Step 1: Preheat Your Oven

• Preheat your oven to 425°F (220°C). Make sure your oven is fully preheated before placing the biscuits inside, as the high temperature is key to getting a good rise and fluffy texture.

Step 2: Prepare Dry Ingredients

• In a large mixing bowl, whisk together the 2 cups of all-purpose flour, ½ teaspoon of salt, 1 tablespoon of sugar, and 2 teaspoons of baking powder. Mixing the dry ingredients thoroughly ensures the baking powder is evenly distributed, leading to even rising of the biscuits.

Step 3: Cut in Cold Butter

• Take the ½ cup of cold butter and cut it into small cubes. Add the cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with small pea-sized butter pieces. It’s important to keep the butter cold as this helps create flaky layers when baking.

Step 4: Add Cold Milk

• Slowly pour in ¾ cup of cold milk while gently stirring the mixture with a wooden spoon or spatula. Stir just until the dough starts to come together. Avoid overmixing as this can make the biscuits tough. The dough should be slightly sticky but manageable.

Step 5: Knead the Dough Lightly

• Transfer the dough onto a lightly floured surface. Gently knead the dough 3 to 4 times by folding it over onto itself. This helps create layers in the biscuits. Be careful not to overwork the dough, as this will reduce the flakiness.

Step 6: Roll and Cut the Biscuits

• Roll out the dough to about ½ inch thickness. Using a biscuit cutter or a round glass, cut out the biscuits. Press straight down without twisting the cutter to ensure the biscuits rise evenly. Gather any scraps of dough, knead lightly, and cut out more biscuits until all the dough is used.

Step 7: Bake the Biscuits

• Place the biscuits on a baking sheet lined with parchment paper. Make sure they’re touching each other slightly, as this helps them rise upwards instead of outwards. Bake for 12-15 minutes, or until the biscuits are golden brown on top.

Step 8: Serve and Enjoy

• Once baked, remove the biscuits from the oven and brush the tops with melted butter for an extra layer of flavor. Serve warm with your favorite toppings such as butter, honey, or jam.

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Cooking Tips:

• Cold Ingredients Are Key: Keep the butter and milk cold throughout the process. Cold butter creates steam when it melts in the oven, resulting in light, flaky layers.
• Don’t Overmix the Dough: Overmixing will activate the gluten in the flour and can make the biscuits dense. Mix just until the ingredients come together.
• Flour the Cutter: To prevent sticking, dip your biscuit cutter into flour before cutting each biscuit.
• Use Buttermilk for Tang: If you want a tangier flavor, you can substitute regular milk with cold buttermilk.
• Cheese Biscuits: For a savory twist, mix in grated cheddar cheese or herbs like rosemary or thyme to the dough before baking.

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Storage:

• Room Temperature: Biscuits can be stored at room temperature in an airtight container for up to 2 days. Reheat them in the oven at 300°F (150°C) for 5 minutes to refresh them.
• Refrigeration: If you want to keep them fresh for longer, refrigerate the biscuits in an airtight container for up to 1 week.
• Freezing: You can freeze unbaked biscuits. Arrange the cut-out biscuits on a baking sheet and freeze them for about 2 hours. Once frozen, transfer the biscuits to a freezer-safe bag. When ready to bake, just pop them in the oven from frozen, adding 2-3 minutes to the baking time.

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Nutritional Facts (Per Biscuit):

• Calories: 180 kcal
• Protein: 4g
• Carbohydrates: 24g
• Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 220mg
• Fiber: 1g
• Sugar: 2g

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FAQs:

1. Can I use self-rising flour instead of all-purpose flour?
Yes! If using self-rising flour, omit the baking powder and salt since self-rising flour already contains both.

2. Why are my biscuits not fluffy?
There could be a few reasons. The butter may not have been cold enough, or the dough was overmixed. Another reason could be not using enough baking powder. Be sure to handle the dough gently and follow the recipe closely for best results.

3. Can I make these biscuits ahead of time?
Yes, you can make the dough ahead and refrigerate it for up to 24 hours. You can also freeze the unbaked biscuits and bake them directly from the freezer as needed.

4. Can I make gluten-free biscuits?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to check the blend’s instructions for any additional adjustments needed.

5. What can I serve with these biscuits?
These biscuits are versatile and can be served with butter, jam, honey, or even savory toppings like sausage gravy. They pair wonderfully with soups, stews, or as a side for breakfast dishes like scrambled eggs and bacon.

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Conclusion:

Fluffy homemade biscuits are a staple in any kitchen, offering a quick and easy way to make any meal extra special. With just a few pantry staples, you can have warm, tender biscuits in less than 30 minutes. Whether you’re serving them for breakfast, dinner, or as a snack, these biscuits are sure to be a hit with family and friends. The simple steps and common ingredients make this recipe approachable for all levels of bakers, while the results are as good as anything you’d get from a bakery. Try out this easy recipe and enjoy the comforting taste of freshly baked fluffy biscuits!