When Thanksgiving dinner rolls around, the turkey is often thought to be the star of the show. While that's true for most, the side dishes and desserts serve just as big a purpose when we're all gathered around the table. Homemade biscuits are simple, flaky, and versatile, which makes them the scrumptious side we just can't live without on Thanksgiving. Our recipe is the only thing you need this year for a killer biscuit.
Preheat your oven to 450 degrees F
Line a baking sheet with parchment paper and set aside
Combine the flour, baking powder, salt, and sugar in a large bowl; mix the ingredients until thoroughly combined
Use a pastry cutter to cut the cold butter into the mixture (the pieces of butter should look like peas)
Work the butter into the dough with your fingers until your mix starts to look like cornmeal or breadcrumbs
Once everything is combined, gently add the milk into the bowl and softly work it into the dough so the ingredients come together (the dough should no longer stick to the side of the bowl once you’re done)
Scoop the dough out of the bowl and place onto a floured surface
Sprinkle some flour on the dough so your fingers won’t stick to it and proceed to knead 10-12 times
With a rolling pin, mold the dough into 3/4-inch thickness and cut using a biscuit cutter
It's tempting to use melted butter, but cold butter is a must when making biscuits. The pieces of butter will melt into the dough while baking and this gives the perfect flaky end result. The butter lets off steam while baking and this creates those pockets that lift the dough and make things flaky.
Speaking of butter, you don't need to use a pastry cutter to incorporate it into your dough. A preferred method for many is to simply use a cheese grater with large enough holes to give you the amount you need. It's entirely up to you.
It may not look like it at first glance, but biscuits are pretty versatile. You can switch things up with your biscuit recipes by creating cheese biscuits; a bit of shredded cheese and one egg can really make these little sides stand out.
You can also use different sorts of milk to get an altered taste. Buttermilk biscuits are a common variety that stems from the traditional kind. The main difference between milk and buttermilk is that the latter is sourer and has less fat.
Even if you're looking to tweak our recipe, you can always add more or less granulated sugar based on your tastes and how sweet you'd like your final product to be. Brushing your prepared biscuits with melted butter is a step many refuse to omit, and it's one you can include too. You can also toss some herbs and spices in there for a more savory biscuit.
You can do quite a bit with biscuits; the traditional kind is just the tip of the iceberg. Experiment in the kitchen and stick to those reminders like glue to get the best homemade biscuits ever.