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The BEST Biscuits Recipe

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3.8 from 35 reviews

This classic biscuit recipe delivers tender, flaky, and buttery biscuits perfect for breakfast or as a side dish. Made with simple ingredients like all-purpose flour, baking powder, butter, and milk or buttermilk, this recipe guides you through the process of grating frozen butter and folding the dough multiple times to create flaky layers. The biscuits bake to a golden brown, ideal for serving warm with butter, jam, or gravy.

  • Total Time: 30 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons granulated sugar
  • ¾ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter (frozen)
  • 1 cup whole milk or buttermilk (or ½ cup each)

Optional Topping

  • Milk, buttermilk, cream, or melted butter (for brushing on biscuit tops)

Instructions

  1. Freeze the butter: Place the unsalted butter in the freezer for at least 20 minutes until firm to prepare for grating and ensure flaky biscuit layers.
  2. Preheat and prepare baking sheet: Preheat your oven to 425°F (220°C) and position a rack in the upper third of the oven. Line a baking sheet with parchment paper to prevent sticking.
  3. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt until thoroughly combined for even leavening.
  4. Grate and incorporate butter: Using a box grater, grate the frozen butter directly into the bowl with the dry ingredients. Use a fork to quickly mix the grated butter into the flour mixture, dispersing it evenly while keeping it cold.
  5. Add milk and form dough: Pour in 1 cup of milk or buttermilk and stir with a fork until the dough just comes together. A slightly shaggy texture is fine; if too dry, add an additional 1 to 2 tablespoons of liquid.
  6. Fold the dough: Turn the dough onto a lightly floured surface and pat it into a 1½-inch thick rectangle. Fold it in half and pat down again into another 1½-inch rectangle. Repeat this folding and patting 4 to 6 times to create flaky layers, then press the dough to a final thickness of 1 inch.
  7. Cut out biscuits: Using a 2 ¼-inch biscuit cutter, press straight down without twisting to cut biscuits. Gather scraps, gently re-pat to 1 inch thick, and cut out remaining biscuits. Place all biscuits on the prepared baking sheet with a small gap between them.
  8. Optional brushing: If desired, brush the tops of the biscuits lightly with milk, buttermilk, cream, or melted butter to enhance browning and flavor.
  9. Bake the biscuits: Bake in the preheated oven for 13 to 16 minutes, or until the tops are lightly golden brown and the biscuits are cooked through.

Notes

  • Using frozen butter and grating it into the flour helps create flaky layers in the biscuit.
  • Do not twist the biscuit cutter when cutting to ensure biscuits rise evenly.
  • Folding and patting the dough multiple times creates the desirable flaky texture.
  • Milk and buttermilk can be mixed or substituted based on your preference.
  • Brushing the tops with cream or butter before baking adds extra richness and a glossy finish.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/the-best-biscuits-recipe/