Basic Biscuits Recipe

Flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Butter: Adds richness and helps create a flaky texture.

Milk: Binds the ingredients together and adds moisture.

When making these biscuits, ensure your butter is very cold. This helps create flaky layers as the butter melts during baking, releasing steam and creating pockets in the dough. Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. This technique prevents the butter from warming up too quickly, which is crucial for achieving the perfect texture.

• 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: A gluten-free blend can be used for those with gluten sensitivities, though texture may vary.

• 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 for a slightly different mineral content and flavor profile.

• cold butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may alter the flavor slightly.

• cold butter - Substitute with coconut oil: Solid coconut oil can be used for a dairy-free and slightly sweet, nutty flavor.

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

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative, though it may slightly change the flavor.

• 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 lined with a paper towel to absorb any excess moisture. Store at room temperature for up to 2 days.

• To extend their freshness, wrap each biscuit individually in plastic wrap or aluminum foil and place them in a resealable plastic bag. Store in the refrigerator for up to a week.

• For freezing, arrange the cooled biscuits in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the biscuits to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Label with the date and store for up to 3 months.

• When ready to enjoy, reheat the frozen biscuits by placing them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Alternatively, microwave on a low setting for 30-60 seconds.

• For an extra touch of flavor, brush the reheated biscuits with melted butter or sprinkle with a pinch of sea salt 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.

• For a quick fix, wrap the biscuits in a damp paper towel and microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals.

• If you have an air fryer, set it to 300°F (150°C) and place the biscuits in the basket. Heat them for about 3-5 minutes, checking halfway to ensure they are warming evenly.

• To add a bit of moisture back into your biscuits, slice them in half and toast them lightly in a skillet with a touch of butter over medium heat. This will give them a delightful crispness on the outside while keeping the inside soft.

• For a steam method, place a steaming basket over a pot of simmering water. Wrap the biscuits in a clean kitchen towel and place them in the basket. Cover and steam for about 5 minutes to reheat them gently.

• Oven: used to bake the biscuits at the required temperature of 450°f (230°c).

• Mixing bowl: used to combine the flour, baking powder, and salt.

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

• Measuring cups: used to measure the correct amount of flour and milk.

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

• Rolling pin: used to roll out the dough to the desired thickness of about ½ inch.

• Biscuit cutter: used to cut the rolled-out dough into biscuit shapes.

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

• Cooling rack: used to cool the biscuits after baking.

• Knife: used to cut the cold butter into small pieces.

• Flour sifter: optional, used to sift the flour for a finer texture.

• Spatula: used to transfer the biscuits from the baking sheet to the cooling rack.

Prepare ingredients in advance: Measure and cut the butter ahead of time, storing it in the fridge until needed. This ensures it stays cold.

Use a food processor: Quickly combine flour, baking powder, and butter by pulsing them in a food processor for a faster crumbly texture.

Preheat the oven early: Start preheating your oven before you begin mixing to save waiting time later.

Skip the rolling pin: Pat the dough to the desired thickness with your hands to avoid extra cleanup.

Batch bake: Double the recipe and freeze extra biscuits for quick future bakes.