Biscuits Recipe

All-purpose flour: A versatile flour that forms the base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise, ensuring they are light and fluffy.

Salt: Enhances the flavor of the biscuits, balancing the richness of the butter.

Unsalted butter: Adds richness and flavor, while also contributing to the flaky texture of the biscuits.

Milk: Provides moisture to the dough, helping to bind the ingredients together and create a tender crumb.

To achieve the perfect flaky texture in your biscuits, ensure that your butter is very cold before incorporating it into the flour mixture. You can even chill the butter in the freezer for a few minutes before cutting it into small pieces. When you cut the butter into the flour, aim for pea-sized pieces. This will create pockets of steam as the biscuits bake, resulting in a light and airy texture. Additionally, handle the dough as little as possible to prevent the butter from melting, which can lead to dense biscuits.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• all-purpose flour - Substitute with gluten-free flour blend: This is ideal for those with gluten sensitivities, though texture may vary slightly.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• baking powder - Substitute with self-rising flour: If using self-rising flour, omit the baking powder and salt as they are already included.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral taste.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the amount slightly due to its coarser texture.

• unsalted butter - Substitute with salted butter: If using salted butter, reduce the added salt in the recipe to balance the flavor.

• unsalted butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may alter the flavor and texture slightly.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the biscuits more tender.

• milk - Substitute with plant-based milk: Almond, soy, or oat milk can be used for a dairy-free option, though it may slightly change the taste.

• Allow the freshly baked biscuits to cool completely on a wire rack. This prevents them from becoming soggy when stored.

• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. Keep them at room temperature for up to 2 days. If you want to extend their freshness, consider adding a slice of apple or a piece of bread to the container to maintain moisture.

• If you wish to store the biscuits for a longer period, wrap each one individually in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag or container. Label with the date and freeze for up to 3 months.

• When you're ready to enjoy your frozen biscuits, remove the desired amount from the freezer. Allow them to thaw at room temperature for about 30 minutes.

• To reheat, preheat your oven to 350°f (175°c). Arrange the biscuits on a baking sheet and cover them loosely with foil to prevent excessive browning. Warm them in the oven for 10-15 minutes until heated through.

• Alternatively, you can reheat individual biscuits in the microwave. Place a biscuit on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 20-30 seconds, checking for warmth.

• For an extra touch of flavor, brush the tops of the reheated biscuits with melted butter or a drizzle of honey before serving.

• Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through.

• Use a skillet on the stovetop for a quick reheat. Place the biscuits in a dry skillet over medium-low heat. Cover with a lid to trap steam and heat for about 2-3 minutes on each side until they are warm and slightly crispy.

• For a microwave option, wrap each biscuit in a damp paper towel. Microwave on medium power for 20-30 seconds, checking to ensure they are heated through without becoming too soft.

• If you have an air fryer, set it to 300°F (150°C). Place the biscuits in the basket in a single layer and heat for about 3-4 minutes. This method will give them a nice, crispy exterior.

• For a steaming method, place the biscuits in a steamer basket over simmering water. Cover and steam for about 5 minutes. This will keep them moist and tender.

• Oven: used to preheat and bake the biscuits at the desired temperature.

• Mixing bowl: used to combine the dry ingredients and mix the dough.

• Pastry cutter: used to cut in the cold butter into the flour mixture until it resembles coarse crumbs.

• Measuring cups: used to measure the flour and milk accurately.

• Measuring spoons: used to measure the baking powder and salt precisely.

• Biscuit cutter: used to cut the dough into biscuit shapes after rolling it out.

• Rolling pin: used to roll out the dough to the desired thickness.

• Baking sheet: used to place the cut biscuits on for baking.

• Flour sifter: used to ensure the flour is light and free of lumps, if desired.

• Knife: used to cut the butter into small pieces before incorporating it into the flour mixture.

• Spatula: used to stir the milk into the flour mixture and help scrape the dough from the sides of the bowl.

• Cooling rack: used to cool the biscuits after baking to prevent them from becoming soggy.

Prepare ingredients ahead: Measure and cut the butter in advance, storing it in the fridge until needed. This ensures it's cold and ready to use.

Use a food processor: Quickly combine flour, baking powder, and butter by pulsing in a food processor, saving time on manual mixing.

Preheat the oven early: Start preheating your oven before you begin mixing to ensure it's ready when the biscuits are.

Batch preparation: Double the recipe and freeze extra dough for quick baking next time.

Minimal kneading: Knead just enough to bring the dough together, avoiding overworking and saving time.