How To Make Homemade Biscuits

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 teaspoon Baking Powder (double‑acting)
• 1 teaspoon Salt (kosher or table)
• 1 teaspoon Granulated Sugar (adds a hint of sweetness)
• 1 stick Unsalted Butter (Kerrygold, cold, shredded)
• 1 cup Whole Milk (can substitute buttermilk for extra tang)
• 0.25 cup Freeze‑Dried Strawberries (can use fresh diced strawberries)
• 1 large Egg (beaten for egg wash)
• 2 pieces Chicken Thighs (bone‑in, skin‑on; fried until crispy)
• 0.5 cup Powdered Sugar (for glaze)
• 1 tablespoon Milk (to thin glaze)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together 2 cups all‑purpose flour, 1 tsp baking powder, 1 tsp salt, and 1 tsp granulated sugar until evenly distributed.

   Time: PT2M

2. Incorporate Butter

   Add the cold stick of unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, shred the butter until the mixture resembles small pea‑size crumbs.

   Time: PT3M

3. Add Milk and Form Dough

   Pour 1 cup whole milk (or buttermilk) over the crumbly mixture and stir with a strong spoon until the dough just comes together and pulls away from the sides of the bowl.

   Time: PT2M

4. Knead and Roll

   Turn the dough onto a lightly floured surface. Gently knead 2–3 times, then roll out to about 1‑inch thickness.

   Time: PT4M

5. Fold in Strawberries

   Scatter ¼ cup freeze‑dried strawberries (or fresh diced strawberries) over the dough, fold the dough over itself 5–6 times, and roll again to 1‑inch thickness.

   Time: PT3M

6. Cut Biscuits

   Using a biscuit cutter or a knife, cut out rounds and place them on a parchment‑lined baking sheet, leaving a little space between each.

   Time: PT3M

7. Egg Wash

   Beat the egg in a small bowl and brush the tops of the biscuits with the egg wash.

   Time: PT1M

8. Bake Biscuits

   Bake in a pre‑heated 375°F oven for 12–15 minutes, or until the tops are golden brown.

   Time: PT15M

   Temperature: 375°F

9. Fry Chicken Thighs

   While the biscuits bake, heat a skillet with enough oil to cover the bottom. Season the chicken thighs with salt and pepper, then fry 6–8 minutes per side until the internal temperature reaches 165°F and the skin is crisp.

   Time: PT12M

10. Make Powdered‑Sugar Glaze

    Whisk together ½ cup powdered sugar and 1 tbsp milk until smooth and pourable.

    Time: PT2M

11. Assemble Biscuits

    Split each baked biscuit in half, place a fried chicken thigh inside, drizzle with the powdered‑sugar glaze, and close the biscuit.

    Time: PT3M

12. Cool and Serve

    Allow the assembled biscuits to rest for 2 minutes before serving.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

35g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Gluten-Free Flour
• Instead of Baking Powder: Cream of Tartar + Baking Soda
• Instead of Granulated Sugar: Honey, Maple Syrup
• Instead of Unsalted Butter: Unsalted butter
• Instead of Whole Milk: Buttermilk, Almond milk
• Instead of Freeze‑Dried Strawberries: Fresh strawberries
• Instead of Egg: Milk wash
• Instead of Chicken Thighs: Chicken breast
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Milk: Water

Equipment Needed

• Large Mixing Bowl
• Whisk
• Pastry Cutter
• Rolling Pin
• Cutting Board
• Knife
• Baking Sheet
• Parchment Paper
• Pastry Brush
• Small Bowl
• Oven
• Skillet
• Tongs
• Spatula

Critical Steps — Do Not Skip

• Incorporate cold butter without melting it.
• Mix milk into the dough just until combined.
• Bake at the correct temperature until golden.
• Fry chicken thighs to proper internal temperature.
• Achieve the right glaze consistency.

Chef Tips from the Video

• Freeze the butter in small cubes for even distribution.
• Use a light hand when folding the strawberries to keep the dough airy.
• For extra flavor, add a pinch of smoked paprika to the chicken seasoning.

Troubleshooting

Storage

Refrigerator: Store assembled biscuits in an airtight container for up to 2 days; reheat before serving.

Freezer: Freeze unassembled biscuits (separate layers) for up to 2 months; thaw and reheat.

Room temperature: Best enjoyed fresh; biscuits may soften after 2‑3 hours at room temperature.

Make-Ahead Tips

• Bake the biscuits a day ahead and reheat in a 300°F oven for 5 minutes.
• The powdered‑sugar glaze can be prepared up to 24 hours in advance and stored in the refrigerator.
• Fry the chicken thighs earlier and keep them warm in a low oven (200°F).

Frequently Asked Questions