Homemade Biscuits

Perfect Farm Biscuits

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Several years ago, my husband’s Auntie lived on the Farm with us for a while. She brought along her granddaughter who was the tender age of 12y so she could spend a year homeschooling with us! At the time, we were also caring for my elderly parents… add all of that up and you have TEN people sitting around the dinner table every night!! We were remodeling our house, building our farm, homeschooling four kids (some with special needs) and taking care of dementia patients! Clearly it was only God who got us thru that particular year (or well, let’s face it, ANY year…), but no matter how hard it was, I loved being with my family and having a tableful every night!

Meal preparation took several hours out of my everyday routine back then. You can believe that I looked for anything that would feed a crowd inexpensively and as quickly as possible. Biscuits and Sausage Gravy could easily be on the dinner menu as much as it could be on the breakfast menu, and it was definitely worth it to hear the rave reviews after a long day!

I got the base recipe online years ago, but I’ve adapted it for my family. For instance, we don’t normally keep buttermilk at our house. I know, crazy, right!? Besides, commercial buttermilk is NOT real buttermilk anyway sooo… we use what we have most of the time which is whole milk! And guess what? It still turns out amazing! I have notes on the side of the recipe for doubling and tripling the recipe and, I can assure you, it always turns out well.

Biscuits always seem to have a bunch of rules, don’t they!? I mean, I’ve read recipes that feel downright finger-wagging in nature! Relax. You can do this! Let’s get started!

First, pre-heat your oven to 400 degrees. This is only going to take SIX ingredients and you have them all in your kitchen now, I’m certain.

Get a big bowl and measure your flour into it. Add the baking soda, baking powder and salt. Using a pastry cutter, stir those ingredients well until they are reasonably combined. You don’t actually have to use a pastry cutter for this step. I do because I’m going to use it in the next step, and I really don’t want to dirty one more dish! And it works well.

Next, get your REALLY COLD butter. Ok, this is really my only finger-wagging moment. Promise! Your butter HAS to be cold. You don’t want it to be frozen, but you really want it to be super cold. If it’s cold, it will produce beautiful, layered biscuits that are crispy, fluffy and flaky. This, in my opinion, is the key to the whole shebang!

REALLY cold butter

Cube your butter and put it in the flour mixture then, using that pastry cutter, cut in the butter quickly. You want rough chunks. I really don’t recommend using a food processor for this because I think it heats up the butter and makes the chunks too small. I recommend that you shoot for a little bigger than pea sized.

Large pea-sized bit of butter

Next, add your milk. This is where I part ways with a lot of biscuit makers. One is usually given the caution of barely mixing your biscuits together and not kneading them at all. Wellll…. being the rebel that I am, can I just tell you that I knead my biscuits? It’ll be our secret! If you tell the others, they may kick me out of the biscuit making farm wife club!

Don’t go wild here, though. You need to first gently but thoroughly fold the mixture together so that the dry mixture and butter are wet. Then, I use my hands to knead the dough. I only knead it about four or five times but, I don’t use only my fingertips, I actually knead it. It’s true that you want to treat biscuit dough lightly but, don’t be afraid of it, either. Kneading it like this actually helps make a loftier biscuit in my experience.

Now, using your fingertips, gently flatten the dough out to about 1 inch in height. Using a biscuit cutter, cut out your biscuits and place them without the sides touching on a parchment paper lined baking sheet. Bake them for about 20 minutes.

Your yield will depend on the size of your cutter. For a long time, I didn’t have a biscuit cutter so instead, I used a Mason jar. This morning when I made these biscuits, I used a large cutter and doubled the recipe. It made 12 biscuits. Honestly, I think smaller biscuits produce a higher and overall nicer product. I adjust everything to who and how many I am feeding, however. You’ll figure out what works best for you!

The results? Light… Flaky… Crispy… Fluffy…

My family say over and over again that no one makes better biscuits than I do with this recipe. That’s pretty high praise from a fairly picky crowd!

Perfect Farm Biscuits

Light, Fluffy and Crispy… The perfect biscuit
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Main Course, Side Dish
Cuisine Farm
Servings 10 biscuits


  • 2 Cups Unbleached, All-Purpose Flour
  • 1/4 tsp Baking Soda
  • 1 Tbsp Aluminum-Free Baking Powder
  • 1 tsp Sea Salt
  • 6 Tbsp Butter, very cold
  • 1 Cup Milk (or Buttermilk)


  • Preheat oven to 400 degrees
  • Combine flour, baking soda, baking powder and salt in a large bowl
  • Cube butter and add it to the dry mixture
  • Cut in the butter with a pastry cutter until it is the size of a large pea
  • Fold in milk gently
  • When all of the dry ingredients and butter are wet, knead the mixture 4-5 times
  • Turn out on a floured board
  • Gently press dough until it is about 1 inch thick
  • Cut out biscuits and place them on a parchment lined baking pan
  • Bake for about 20 minutes
  • Serve hot
Keyword Bread, Quick Bread, Simple

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