Description
These All-Purpose Biscuits are fluffy, buttery, and perfect for any meal. Made with simple pantry staples like flour, baking powder, and cold butter, they come together quickly using classic folding techniques that ensure tender layers. Lightly golden on the outside and soft inside, these biscuits are ideal served with butter, jam, or as a side to any savory dish.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 2 tablespoons baking powder
- 1 scant tablespoon sugar
- 1 teaspoon salt
Wet Ingredients
- 5 tablespoons cold, unsalted butter, preferably European style
- 1 cup whole milk
Instructions
- Preheat and Prepare Dry Ingredients: Preheat your oven to 425°F (220°C). Sift the flour, baking powder, sugar, and salt into a large mixing bowl to combine evenly. Transfer this mixture to a food processor.
- Incorporate Butter: Cut the cold butter into small pats and add to the flour mixture in the food processor. Pulse 5 to 6 times until the mixture resembles rough crumbs. Alternatively, use a fork or pastry cutter to cut the butter into the flour if not using a processor. Return the crumbly mixture to the bowl.
- Add Milk and Form Dough: Pour the whole milk into the flour and butter mixture. Stir gently with a fork until the dough starts to come together into a rough ball, being careful not to overmix.
- Fold Dough: Turn the dough out onto a well-floured surface. Pat it down into a rough rectangle about 1 inch thick. Fold the dough over and gently pat it down again. Repeat this folding and patting process two more times to build layers. Cover the dough loosely with a kitchen towel and let it rest for 30 minutes.
- Shape and Cut Biscuits: After resting, gently pat the dough into a roughly 10 by 6-inch rectangle. Use a floured biscuit cutter or a glass (without twisting) to cut out biscuit rounds. Avoid twisting the cutter to prevent crimping edges, which can hinder rising.
- Bake Biscuits: Place the biscuits on a cookie sheet. Bake in the preheated oven for approximately 10 to 15 minutes, or until the biscuits turn golden brown on top and edges.
Notes
- Ensure the butter is very cold for flaky layers.
- Do not twist the biscuit cutter when cutting shapes to ensure the biscuits rise properly.
- Resting the dough allows gluten to relax, resulting in tender biscuits.
- If desired, brush the tops with melted butter immediately after baking for extra richness.
- Use whole milk for best flavor and texture, though buttermilk can be substituted for a tangier biscuit.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: all-purpose biscuits, flaky biscuits, homemade biscuits, easy biscuit recipe, classic American biscuits
