Can you make biscuits ahead of time?

Yes! They can be baked and stored on the counter (up to 2 days), in the fridge (up to a week), or frozen (up to 1 month). They can be stored unbaked overnight in the fridge or up to 2 months in the freezer.

Do you have to use a rolling pin to roll the dough?

No! We actually don't use a rolling pin, you can if you like but we find it ends up making the biscuits a little less fluffy. Work quickly with your hands to pat the dough out and cut the biscuits.

What if I don't have a biscuit cutter (or round cutter)?

No problem! Pat the dough into a rectangle and use a knife to cut biscuits into squares. You can also make drop biscuits by just dropping small scoops of dough onto a baking sheet.

Easy Homemade Biscuits for a Crowd

Description

These easy homemade biscuits for a crowd are flaky and delicious! Only 6 pantry ingredients and ready in under 30 minutes. Vegetarian.

Ingredients

Scale

640 grams (4 to 5 1/3 cups) all purpose flour
38 grams (2 Tablespoon + 2 teaspoon) baking powder
10 grams (2 teaspoons) baking soda
12 grams (2 teaspoons) kosher salt
1 cup (2 sticks) COLD unsalted butter, cut into 1 inch pieces
2 cups milk
2 Tablespoons butter, melted (OPTIONAL)

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Instructions

Heat oven to 425 degrees Fahrenheit.
In the bowl of a Cuisinart stir together flour, baking powder, baking soda, and salt.
Add the cold cubed butter to the bowl and pulse until the mixture resembles small peas. This should only take a few pulses. Work quickly so the butter stays cold!
Transfer the flour-butter mixture to a large mixing bowl.
Add milk and stir, by hand, just until combined. The dough will be shaggy and may not hold together yet. It should not be sticky and you should not see any dry flour.
Turn dough out onto a lightly floured cutting board.
Fold the dough over on itself a few times (I like to fold it in half, gently pat it out a bit, and fold it in half again). This gives you lots of layers for maximum flakiness.
Pat dough to roughly 2/3″ thick and cut biscuit rounds with a 2″ biscuit cutter.
Place cut biscuits on a sheet pan lined with a nonstick baking mat.
OPTIONAL: Brush the tops of each biscuit with melted butter.
Place the biscuits in the freezer for at least 10 minutes before baking. This step is completely optional but it helps the butter get cold again so it releases maximum steam when they bake which helps produce a flaky biscuit.
Bake at 425°F for 10-15 minutes until biscuits are lightly browned.
Serve immediately.

Notes

NOTE: This can also be done using your hands or a pastry cutter to cut butter into the flour mixture until mixture is coarse and has small butter pieces throughout.

No biscuit cutter? Cut into squares using a sharp knife.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 182
Sugar: 1.1 g
Sodium: 319.5 mg
Fat: 8.9 g
Trans Fat:
Carbohydrates: 22.1 g
Protein: 3.5 g
Cholesterol: 23.3 mg