The BEST Biscuits Recipe

If you are craving warm, flaky, tender, and utterly irresistible biscuits, you’ve come to the right place. This is The BEST Biscuits Recipe you will find anywhere, guaranteeing soft layers with a lightly golden crust that melts in your mouth. Whether you’re enjoying them at breakfast, alongside dinner, or as a snack with a touch of honey or jam, these biscuits are a simple kitchen triumph that will quickly become a family favorite. They combine just the right amount of butter and the perfect technique to create biscuit magic every time.

Ingredients You’ll Need

These ingredients are straightforward but absolutely essential, each playing a crucial role in creating the perfect texture, flavor, and color in your biscuits. The balance of flour, butter, and milk (or buttermilk) ensures every bite is buttery, fluffy, and golden.

• 2 ½ cups all-purpose flour: Provides the structure and soft crumb to your biscuits.
• 1 tablespoon baking powder: Gives the biscuits their rise and light airy texture.
• 2 teaspoons granulated sugar: Adds a subtle touch of sweetness to balance the flavors.
• ¾ teaspoon salt: Enhances the overall taste and brings out the buttery richness.
• ½ cup unsalted butter: This cold butter creates flaky layers by melting into pockets during baking.
• 1 cup whole milk (or buttermilk, or ½ cup each): Moistens the dough and tenderizes the crumb for softness.
• Milk, buttermilk, cream, or melted butter (optional, for brushing): Helps create a beautiful golden top that shines and adds flavor.

How to Make The BEST Biscuits Recipe

Step 1: Chill and Prepare

Start by placing the butter in the freezer for at least 20 minutes. Cold butter is key for flaky biscuits. Meanwhile, preheat your oven to 425° F and position your rack in the upper third. Line a baking sheet with parchment paper for easy cleanup and perfect biscuit bottoms.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined. This careful mixing ensures even distribution of your rising agents and seasoning throughout every biscuit.

Step 3: Incorporate the Butter

Grate the frozen butter directly into the dry ingredients using a box grater. Then, using a fork, quickly but gently mix the butter into the flour mixture. You’ll want small, pea-sized bits of butter coated in flour — these pockets create the flaky texture everyone loves.

Step 4: Add Milk and Form Dough

Pour the whole milk, buttermilk, or combination of both into the bowl. Use a fork to stir until the dough begins to come together. It’s okay if some flour is still visible, but if the dough feels too dry, add 1 to 2 tablespoons extra milk to achieve the right consistency.

Step 5: Fold for Flaky Layers

Turn your dough out onto a lightly floured surface and pat it into a 1½-inch thick rectangle. Now, fold it in half and pat it flat again. Repeat this folding and patting process 4 to 6 times—this layering technique creates beautiful, tender layers within each biscuit. Finally, press the dough to about 1-inch thickness for cutting.

Step 6: Cut and Arrange Biscuits

Using a biscuit cutter (a 2 ¼-inch cutter works great), press straight down into the dough without twisting. Twisting seals the edges and inhibits rise. Arrange the biscuits on your prepared baking sheet. Gather and gently re-roll scraps once or twice to cut more biscuits without overworking the dough.

Step 7: Brush and Bake

Brush the tops lightly with milk, buttermilk, cream, or melted butter if you like a shiny, golden crust. Bake for 13 to 16 minutes until the tops are lightly golden brown and the biscuits have puffed up beautifully. The smell alone will make it impossible to wait to eat one!

How to Serve The BEST Biscuits Recipe

Garnishes

A pat of butter melting into a warm biscuit is a classic for a reason; it’s pure comfort. You can also add a drizzle of honey or a dollop of fruit jam for a sweet contrast, or even a spread of your favorite savory jam or herb butter to take these biscuits next level.

Side Dishes

These biscuits truly shine alongside savory dishes like creamy chicken pot pie, rich gravy, or a hearty breakfast with eggs and bacon. They’re perfect for soaking up soups and stews as well, adding a comforting texture to every bite.

Creative Ways to Present

Try serving these biscuits split open with scrambled eggs and cheese for a quick breakfast sandwich, or use them as a base for mini sliders. For elegant brunches, cut them in half and layer with smoked salmon, cream cheese, and fresh dill for a beautiful twist.

Make Ahead and Storage

Storing Leftovers

Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them soft, place a paper towel inside the container to absorb moisture and prevent sogginess.

Freezing

These biscuits freeze beautifully. Wrap them tightly in plastic wrap and then place them in a zip-top freezer bag. Freeze for up to 3 months. When you’re ready for fresh biscuits, thaw at room temperature or warm them straight from the freezer.

Reheating

For the best texture, reheat biscuits in a preheated 350° F oven for 5 to 10 minutes until warmed through. Avoid microwaving if possible, as it can make them gummy, but if you do, wrap them in a damp paper towel for a quick fix.

FAQs

Can I use baking soda instead of baking powder?

Baking soda requires an acid to activate, like buttermilk. This recipe includes baking powder, which works well on its own to provide that perfect rise. Using baking soda alone without an acid could result in dense biscuits.

Can I use cold butter straight from the fridge instead of freezing it?

Cold butter from the fridge can work, but freezing it slightly makes it easier to grate and creates better flaky layers. Keeping the butter cold prevents it from melting too soon during mixing, which is key for texture.

What if I don’t have buttermilk? Can I substitute it?

Yes, you can substitute with whole milk or use half milk and half buttermilk as suggested. To make a buttermilk substitute, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes before using.

Why should I avoid twisting the biscuit cutter when cutting?

Twisting the cutter seals the edges of the dough, preventing proper rise. Pressing straight down allows the biscuits to expand upward, resulting in tall, fluffy biscuits.

Can I make these biscuits gluten-free?

While you can try a gluten-free flour blend, the texture may vary. For best results, use a blend specially formulated for baking and be prepared for a slightly different, but still delicious, biscuit experience.

Final Thoughts

Making The BEST Biscuits Recipe is simpler than you might think and totally worth every tender, fluffy bite. Once you try these, your biscuit game will reach a whole new level of deliciousness. So, don’t hesitate—grab your ingredients, follow these steps, and treat yourself to warm homemade biscuits that will impress every time.

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