All-Purpose Biscuits

Updated Dec. 16, 2024

Recipe Overview

Total Time: 1 hour (5 minutes prep, 55 minutes cook)

Difficulty: Beginner-Friendly

Ingredients

For a light, flaky texture, use cold, unsalted butter and fresh ingredients.

• 2 cups all-purpose flour (plus extra for dusting)

Purpose: Provides structure; sift to remove lumps and incorporate air.

• 2 tablespoons baking powder

Purpose: Leavens the dough for rise; adjust to 2 tbsp for richer height (per user success).

• 1 scant tablespoon sugar

Purpose: Enhances flavor and balances salt; a minimal amount to complement the savory notes of salt.

• 1 teaspoon salt

Purpose: Elevates flavor and balances sweetness; use fine sea salt for consistency.

• 5 tablespoons cold, unsalted butter (preferably European-style)

Purpose: Creates flakiness; keep butter frozen until ready to use for optimal texture.

• 1 cup whole milk

Purpose: Moistens the dough; substitute with buttermilk (1 tbsp vinegar + 1 cup milk, let sit 5 mins) for tangier results.

Detailed Preparation Steps

Step 1: Prepare Dry Ingredients & Butter Mixture

1. Sift dry ingredients: Combine flour, baking powder, sugar, and salt in a large bowl. Sift to remove lumps and introduce air, ensuring a lighter final texture.

2. Incorporate cold butter: Cut butter into ½-inch pats. Option 1 (Food Processor): Pulse butter into flour 5–6 times until coarse crumbs form (visible butter chunks remain). Option 2 (Manual): Use a pastry cutter or fork to mix butter into flour until crumbly (no melted butter!).

3. Add milk: Return dough to the bowl, pour in milk, and stir with a fork until a rough, cohesive ball forms (do not knead—stop when the dough just comes together to avoid toughness).

Step 2: Rest & Fold Dough

1. Shape the dough: Transfer to a floured surface, pat into a 1-inch-thick rectangle. Fold over itself (like a book), pat flat, and repeat 2 more times.

Purpose: Develops layers of butter and flour, creating flakiness.

1. Rest the dough: Cover loosely with a kitchen towel and let sit at room temperature for 30 minutes.

Pro Tip: Preheat the oven only after resting (per user feedback to save energy).

Step 3: Roll & Cut Biscuits

1. Roll the dough: Pat the rested dough into a 10x6-inch rectangle (½-inch thick).

2. Cut uniformly: Use a floured 2–3 inch cutter (or glass) to cut straight down (no twisting!)—twisting compresses edges and hinders rise. Space biscuits 1–2 inches apart on a parchment-lined baking sheet.

Step 4: Bake to Golden Perfection

1. Preheat oven: Once dough is cut, set oven to 425°F (218°C) and place the baking sheet on the UPPER THIRD (critical for even baking).

2. Bake: Bake 10–15 minutes until tops are golden and edges crisp.

Pro Tip: Lower positions cause bottom overbrowning; upper third ensures balanced heat.

Pro Tips & Variations

• Butter Hack: Freeze butter for 30 minutes, then grate with a box grater for faster mixing (no food processor needed!).

• Milk Swap: Buttermilk (acidic dairy) tenderizes biscuits; use 1 cup milk + 1 tbsp lemon juice for a dairy-free option.

• Energy-Saving: Delay preheating until after dough rests (30 minutes), then bake immediately.

User Comments & Adjustments

• “Best biscuits ever! I used 2 tbsp baking powder (original: 1 scant tbsp) – results in perfect height.” – 78-year-old Southern baker.

• “Bottom burnt? Bake in the UPPER THIRD! Newbie tip: crucial for even heat.” – Verified by first-time biscuit makers.

• “Fork-mixed in the bowl works! No need to clean a food processor.” – Simplified method praised by busy cooks.

Enjoy these versatile, flaky biscuits fresh from the oven—perfect with gravy, jam, or on their own! 🥧