Biscuits Recipe

All-purpose flour: This is the main dry ingredient that gives structure to the biscuits.

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

Salt: Adds flavor and balances the sweetness.

Unsalted butter: Cold butter is cut into the flour to create a crumbly texture that makes the biscuits tender.

Milk: Moistens the dough and helps bind everything together.

One of the most important steps in this biscuits recipe is how you cut in the cold butter into the dry ingredients. This step helps create those flaky layers that make biscuits so delicious. Here’s how to do it:

1. Start with cold butter cut into small pieces. Cold butter is key because it doesn’t melt right away, which helps the dough stay light and flaky.
2. Add the cold butter pieces to the bowl with your flour, baking powder, and salt.
3. Use a pastry cutter, two forks, or even your fingers to press and break the butter into the dry ingredients.
4. Keep working until the mixture looks like coarse crumbs, with some pea-sized bits of butter still visible.

Doing this right makes the biscuits tender and flaky instead of dense. If the butter melts too much, the dough can turn out heavy, and you lose that nice texture.

When I first tried this, I didn’t keep my butter cold enough, and my biscuits came out more like soft bread. Now, I even pop the butter back in the fridge if it starts to get too warm while I’m working. It’s a little extra step, but it really pays off.

Also, don’t overdo it when mixing! You want to see little chunks of butter in the dough because those melt in the oven and create steam, which helps the biscuits rise beautifully. It’s a simple trick that makes a big difference in how your biscuits turn out.

• 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.