Corey's Homestyle Biscuits

Corey's Homestyle Biscuits

These deliciously crispy on the outside, moist and fluffy on the inside, homestyle biscuits didn't come from your grandmother's kitchen.  They came from my brother's kitchen 😉 He worked towards perfecting this biscuit recipe for years so when he asked if I'd like to share it with my Toasty peeps, you know I said, Yes, YES!!  

So thank you Corey for allowing us to share this amazing homestyle biscuit recipe for all the world to enjoy!  


· 4 cups all-purpose flour (500g)

· 4 tsp baking powder

· 1 tsp baking soda

· 1 tsp Kosher salt

· 12 tbsp (1 ½ sticks) cold, unsalted butter cut into small pieces

· 1 ½ cup Buttermilk (SUBSTITUTE: 1 cup milk mixed with ½ cup of sour cream)

· ½ cup heavy cream or milk

· freshly ground black pepper


· Preheat oven to 450

· Using a large bowl, whisk together the first 4 ingredients

· Cut in cold butter pieces (the best tool for this is your hands! Don’t be afraid to get messy) you’ll know you are done when the mixture looks like shaggy crumbs.

· Make a well in the center of the flour mixture and pour in buttermilk (or it’s substitute)

· Mix gently until mixture only just comes together. (be careful not to overmix, or you’ll end up with a denser biscuit)

· on a lightly floured surface, pat or roll dough out until it is somewhere between 1/2 inch and 3/4 inch thick (this does not need to be perfect)

· cut out biscuit shapes using 3 inch rounds

· brush tops with cream or milk, and then sprinkle the tops of the biscuits with pepper. (this also works with herb blends! Try it both ways)

· bake on parchment lined cookie sheet. Ten to twelve minutes or until golden. (check bottoms, if they are done and the top isn’t the color you like, feel free to hit the tops with the broil setting for 1 minute.)

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