Description
This delicious Ted Lasso inspired biscuit recipe yields flaky, tender biscuits with a hint of sweetness and optional raisins for added texture. Perfect for breakfast or a comforting snack, these homemade biscuits bake to golden perfection in just 30 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
Optional
- 1/2 cup raisins or currants
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture and cut it in using a pastry blender or your fingers until the mixture resembles coarse crumbs. This helps create the biscuit’s flaky texture.
- Combine Wet Ingredients: In a separate bowl, mix the buttermilk with the vanilla extract until smooth.
- Combine Mixtures: Gradually add the buttermilk mixture to the dry ingredients, stirring gently just until combined. Avoid overmixing. If using, fold in the raisins or currants now to distribute evenly.
- Shape Dough: Turn the dough onto a lightly floured surface and knead gently a few times to bring it together. Pat the dough into a 1-inch thick round shape.
- Cut Biscuits: Using a biscuit cutter, cut out biscuits from the dough circle and place them on the prepared baking sheet, spacing them slightly apart.
- Brush Tops: Brush the tops of the biscuits with a little buttermilk or melted butter to promote a golden, shiny finish during baking.
- Bake: Bake the biscuits in the preheated oven for 12-15 minutes, or until they are puffed and golden brown on top.
- Cool and Serve: Remove the biscuits from the oven and transfer them to a wire rack to cool slightly before serving warm.
Notes
- For best results, use cold butter to achieve flaky biscuits.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup milk and letting it sit for 5 minutes.
- Raisins or currants are optional and can be omitted for a plain biscuit.
- Biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat biscuits in a warm oven for a few minutes to regain freshness.
