These homemade biscuits are the BEST Biscuits for a BBQ – they pair so well with any dish.
They are so easy, soft, and can be on your table in about 20 minutes.
They taste incredible with some honey, jelly, gravy or whatever you want to use with them.
Why are they the best biscuits?
- They are actually really quick to make, and are very easy.
- Soft, fluffy and perfect every single time.
- Spread some jelly, serve with gravy or add to any other meal for any reason.
I wish I could share these biscuits with every single one of you. They are so soft and fluffy, so much flavor.
A cup of coffee is heavenly with them. And, they are absolutely amazing with honey. Or jelly. Or peanut butter. Or butter. Or gravy. Or… okay you get the point.
Ingredients & Supplies:
- cake flour – I strongly recommend using cake flour over all purpose flour. You get a lighter crumb and fluffy tender texture that changes with the use of all purpose flour. It’s what makes these biscuits different.
- baking powder
- granulated sugar
- salt
- frozen unsalted butter – the reason for the frozen nature of the butter is for it to melt slower, it helps bind everything together but also adds much more flavor.
- heavy cream – I wouldn’t recommend substituting milk, but in a pinch if you needed to, you could substitute half and half.
- all purpose flour – this is used for dusting the surface you are working on
- biscuit cutter (we really like this cutter set – its inexpensive and comes with lots of sizes making it more versatile)
How to Make the Best Bicuits
Begin by preheating your oven to 425 degrees F.
In a large bowl, sift the cake flour, baking powder, sugar and salt.
Pour into a food processor, and add frozen butter. Pulse several times until it looks like loose crumbs.
Put the dough back in the bowl and add in the heavy cream. Mix together until you form a ball.
I used my bread hook on my stand mixer and it took only about 2-3 minutes on medium speed. Dough will be sticky.
Flour your surface with the all purpose flour. Roll the dough into a rectangle about 1″ thick.
Fold that over and gently roll again until you have a rectangle about 1″ thick. Again, fold over. Do this 5 or 6 times.
Last time, roll the dough out until it’s a rectangle 1″ thick and using a biscuit cutter, can or glass, cut the dough into biscuits.
(DO NOT twist your cutter to cut the biscuit. This causes the edges to crimp and the biscuit won’t rise… simply press down and release.)
Roll up the scraps, roll out to 1″ thick and cut again until you use all the dough you can.
I got 10 out of this batch, but some batches I can stretch to 12.
Place the biscuits on a lightly greased baking sheet and bake for 10 to 12 minutes or until golden brown on top.
Beyond these perfect biscuits, the group has brought some incredible recipes today.
Tips for the Best Biscuits
Butter: Cut the butter before freezing to make it easier.
Food Processor: If you don’t have a food processor (this one is a budget friendly favorite), you can simply cut your butter into the flour using a fork or pastry cutter.
Flavors: If you want to change up the flavor a little, add a couple of teaspoons of herbs or add couple of pinches of spices into the dry ingredients.
More BBQ Recipes:
- Herb Grilled Lobster Tails
- Grilled Corn with Garlic Herb Butter
- Garlic Overload Burgers with Creamy Garlic Burger Sauce
- Best Creamy Pasta Salad for a BBQ
- Easy Blueberry Spinach Salad
- The Best Watergate Salad
These truly are the Best Biscuits for a BBQ. Soft, fluffy and incredibly delicious!
Recipe for the Best Biscuits for a BBQ
Best Biscuits for a BBQ
Ingredients
- 2 ½ cups cake flour
- 2 tablespoons baking powder
- 1 ½ teaspoons granulated sugar
- 1 teaspoons salt
- 8 tablespoons unsalted butter frozen, cut into small pieces
- 1 cup heavy cream
- all purpose flour for dusting your surface
Instructions
- Preheat your oven to 425.
- In a large bowl, sift the flour, baking powder, sugar and salt.
- Pour into a food processor, and add frozen butter. Pulse several times until it looks like loose crumbs.
- Put the dough back in the bowl and add in the heavy cream. Mix together until you form a ball. I used my bread hook on my stand mixer and it took only about 2-3 minutes on medium speed. Dough will be sticky.
- Flour your surface with the all purpose flour. Roll the dough into a rectangle about 1″ thick. Fold that over and gently roll again until you have a rectangle about 1″ thick. Again, fold over. Do this 5 or 6 times.
- Last time, roll the dough out until it’s a rectangle 1″ thick and using a biscuit cutter, can or glass, cut the dough into biscuits. (DO NOT twist your cutter to cut the biscuit. This causes the edges to crimp and the biscuit won’t rise… simply press down and release.)
- Roll up the scraps, roll out to 1″ thick and cut again until you use all the dough you can. I got 10 out of this batch, but some batches I can stretch to 12.
- Place the biscuits on a lightly greased baking sheet and bake for 10 to 12 minutes or until golden brown on top.
Notes
- Cut the butter before freezing to make it easier.
- If you don’t have a food processor (mine broke recently and I made these while waiting for the new one), you can simply cut your butter into the flour using a fork or pastry cutter.
- If you want to change up the flavor a little, add a couple of teaspoons of herbs or add couple of pinches of spices into the dry ingredients.
I can’t wait to use cake flour the next time I make biscuits!!!