Even though the aioli in this dish is made with mayonnaise, it tastes homemade. It tastes great with salmon cakes, a prime rib sandwich, a burger, or a roast beef sandwich. This recipe is simple to double. For optimal results, use high-quality mayonnaise.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 biscuits |
Ingredients
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- ¼ teaspoon baking soda
- 6 tablespoons cold salted butter, cubed
- ½ cup whole milk
- ½ cup heavy whipping cream
- 1 tablespoon sour cream
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Combine flour, baking powder, salt, and baking soda in the bowl of a food processor; pulse to mix. Drop cold cubes of butter into the dry mix and pulse just until mix comes together and forms a ball, about 4 to 5 times; do not overmix.
- Pour milk, cream, and sour cream into the dry mixture in the food processor and pulse until it just comes together and forms a ball, 4 to 5 times. Do not overmix!
- Use a butter knife or sturdy rubber spatula to pry the dough out of the food processor and turn it onto a well-floured surface; dough will be very sticky. Don’t use your fingers! They’re too hot and will start melting the butter.
- Sprinkle a little flour on top of the dough and gently knead until it comes together into a ball, about 4 to 5 times. Be gentle and do not overwork the dough; you are developing flaky layers and not really mixing it at this point. Gently shape dough into a rectangle and pat to a 1 1/2-inch thickness.
- Use a non-serrated knife to cut dough into 6 square biscuits. Place on the prepared baking sheet so squares are just touching.
- Bake in the preheated oven until golden brown on top, about 10 minutes. Remove from the oven and cool on a wire rack. Break biscuits apart just before serving.
- Work with cold ingredients.
- You can use 2% milk instead of whole milk.
- Using a food processor will help guarantee that you don’t overwork the dough, which is absolutely crucial to the tenderness of your biscuits.
- For softer biscuits, place the dough squares close together on your parchment-lined baking sheet. They will touch as they rise, but you’ll be able to easily break them apart. If you like a crunchy biscuit then place them far away from each other so that all sides get crispy.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 13 g |
| Sodium | 613 mg |
| Sugars | 1 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I love these biscuits and my family raves about them! I make a ton, about 80 or 90 at a time, place on cookie sheet and freeze, then pop in oven when we want biscuits!
These were the lightest, fluffiest biscuits I’ve ever made. I didn’t have sour cream on hand so used Mayo. Came out perfect. Will definitely make again!
I made these biscuits, I added 1/4 cup sugar patted them out and cut out circles made about 8 biscuits. Great recipe!
OMG! I am definitely keeping this recipe. The biscuits were so flaky and did not have that baking powder taste that other recipes often have. The recipe was for six but I just made four big ones for creamed chicken. Perfect!
Mighty fine tasting
Best ever! Everyone loved them. Definitely will make again. Made exactly as per recipe.
Made this recipe as is and came out excellent. I used a pastry cutter/blender to mix the dough until sticky and then proceeded to use the letter/turn method. I folded the rectangle into 3rds like a letter. Rolled with a pin lightly keeping the rectangle shape. Turned 90 degrees. Folded like a letter one more time, rolled with the rolling pin. Did this for one more time for a total of 3X. Cut with a pizza cutter. I however had to bake for 15 minutes to get them browned nicely. I also bake my biscuits close together as I like the edges soft. I only used 3/4 tsp of kosher salt for less added metallic flavor. It was very good will make it again.
Delicious – moist and fluffy. Easy to make. Loved it
Made it!! Tried using Rice flour. Turned out great and flakey. Yummy
Good
I have tried many recipes for biscuits. These came out great. Using a food processor made it easier. I even used half regular flour and half whole wheat, it was all I had on hand, and they were delicious.
The recipe is great! The biscuits came out delicious. The only thing was about adding the milk, cream and sour cream. Not hard to figure out, but someone who has never made anything before may not. Just adds some unnecessary confusion. Buttery, flakey and delicious, though!
Perfect Southern Biscuits!!! Crispy around edges moist and tender in the middle, beautiful aroma and baked color!
Very easy recipe to make. I have made it twice already. I used greek yogurt instead of sour cream.
These turned out really well and I would make them again. They were light and airy with a delicate taste.
This was an easy recipe to make; very similar to one I normally use. As published, this would confuse people as the recipe does not state when to add in the milk, cream and sour cream. Thus only 4 stars. Also it did not need quite as much salt. A small bit less would be better. Couple of things: I used my stand up mixer with dough hook. Worked just fine. Used my rolling pin to roll it out- dust with flour Cube the butter small, then put it in a dish and stick it in the freezer while you get everything else together. This dough could have easily make 12 smaller biscuits.
These are beautifully flaky biscuits with wonderful texture and flavor. I used kosher salt, personal preference. I cut the butter into pieces and put them in the freezer for a bit before I pulsed the butter into the flour mixture, and then added the wet ingredients. Do not overwork the mixture for best results. It came out perfect.