Biscuits aren’t too terribly difficult to make, and they’re an absolutely delicious way to start off any morning. This easy, flaky breakfast biscuit recipe will have you making biscuits every chance you get because after making them once, you’re going to want to make them over and over again after you see just how easy they are to make.

We celebrated Christmas for the last time this weekend with our neighbors. After partying it up the night before at another neighbor’s Twelfth Night Celebration, we got together to eat breakfast and exchange gifts. (The apron pictured below was my Christmas gift from our awesome neighbors!) Having only a few hours’ notice that I would be cooking breakfast for five, I had to rely on what ingredients I already had on hand. Thank God I had bacon! I wasn’t nearly as lucky when it came to bread. Four English muffins just weren’t going to cut it, so I decided to make homemade biscuits.

Gnome Apron from Paper Source

Biscuits are scary. Well, that’s what I used to think. I’ve discovered the secret to making a good biscuit now, though. The trick is to not overwork the dough; you should still be able to see pieces of butter in the dough, as well as streaks of flour. These biscuits are light and flaky, and they taste way better than any “whomp biscuits” you buy at the market. You can serve them up with butter and jam, or just use them to make a bacon sandwich. I apologize for not having a picture to show y’all, but we were hungry and there were biscuits and bacon to be eaten. It’s important to have priorities!

Ingredients:

• 2 1/4 Cups All-Purpose Flour
• 1 Teaspoon Salt
• 1 Tablespoon Sugar
• 4 Teaspoons Baking Powder
• 1/3 Cup Unsalted Butter, Cold (Additional Melted Butter for Brushing on Finished Biscuits)
• 3/4 Cup Milk
• 1/4 Cup Heavy Whipping Cream

Directions:

1. Preheat oven to 450 degrees.
2. Place all of the dry ingredients into a large bowl.
3. Cut the cold butter into very small pieces, and then add them to the flour mixture.
4. Cut the butter into the flour, using a pastry cutter or fork.
5. Add the milk and cream to the flour mixture, stirring just until incorporated.
6. Turn the dough out onto a floured surface and fold it over onto itself a couple of times.
7. Gently pat the dough out to a 3/4-inch thickness. Cut the biscuits out using a 2-inch biscuit cutter or a glass drinking glass.
8. Place the biscuits onto a Silpat or parchment paper-lined baking sheet. Bake for 9 minutes, or until golden brown and cooked through.
9. Brush the biscuits with additional melted butter.

Suggestions:

• I always use fat-free milk in my house, so when a recipe calls for milk, I usually add a 1/4 cup of heavy whipping cream to 3/4 cup of milk to make my own version of whole milk. If you don’t have any whipping cream, feel free to just use a cup of any variety of milk.
• Dip your biscuit cutter or drinking glass into flour before attempting to cut out the biscuits.
• You want to make sure not to overwork your biscuit dough. The flakiness of the biscuits will decrease if you handle the dough too much.
• This recipe yields approximately 6 biscuits. The number of biscuits will depend on their size.

Improvements:

• Add 1/2 teaspoon of garlic powder to make garlic biscuits.
• Add 1 cup of shredded cheddar cheese to make cheddar biscuits.
• Add fresh chopped herbs to make herb biscuits.

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Yum

Easy, Flaky Breakfast Biscuits

Ingredients:

• 2 1/4 Cups All-Purpose Flour
• 1 Teaspoon Salt
• 1 Tablespoon Sugar
• 4 Teaspoons Baking Powder
• 1/3 Cup Unsalted Butter, Cold (Additional Melted Butter for Brushing on Finished Biscuits)
• 3/4 Cup Milk
• 1/4 Cup Heavy Whipping Cream

Directions:

1. Preheat oven to 450 degrees.
2. Place all of the dry ingredients into a large bowl.
3. Cut the cold butter into very small pieces, and then add them to the flour mixture.
4. Cut the butter into the flour, using a pastry cutter or fork.
5. Add the milk and cream to the flour mixture, stirring just until incorporated.
6. Turn the dough out onto a floured surface and fold it over onto itself a couple of times.
7. Gently pat the dough out to a 3/4-inch thickness. Cut the biscuits out using a 2-inch biscuit cutter or a glass drinking glass.
8. Place the biscuits onto a Silpat or parchment paper-lined baking sheet. Bake for 9 minutes, or until golden brown and cooked through.
9. Brush the biscuits with additional melted butter.

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Serve these Easy, Flaky Breakfast Biscuits with this Weeknight Sweet Italian Sausage Gravy with Beer. Let’s face it, some nights, making a complicated dinner just feels like too much. You’re tired, hungry, and honestly, breakfast for dinner sounds much better and more comforting than heating up a frozen pizza. On those nights, this Weeknight Sweet Italian Sausage Gravy with Beer makes things a little easier and a whole lot tastier. This easy skillet recipe brings together sweet Italian sausage, beer, whole milk, and heavy cream to make a gravy that is rich, creamy, and a little sweet, simply seasoned with salt, pepper, and the flavor from the browned sausage. With this easy-to-make, delicious one-pan recipe, sausage gravy isn’t just for breakfast anymore. CLICK HERE for the recipe.