Introduction

These all-purpose biscuits are a simple, classic treat perfect for breakfast or as a side to any meal. Flaky and tender, they come together quickly with basic pantry ingredients. You’ll love how easy they are to make from scratch.

A close-up of a soft, golden-brown biscuit split into two layers with a slightly crumbly texture. Between the layers is melted butter, creamy light yellow in color, visibly oozing out, adding a shiny and smooth contrast to the rough biscuit. The biscuit sits on a white marbled surface, with the light softly highlighting its warm tones and moist texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder

1 scant tablespoon sugar
1 teaspoon salt

5 tablespoons cold, unsalted butter, preferably European style
1 cup whole milk

Instructions

Step 1: Preheat the oven to 425°F (220°C). Sift the flour, baking powder, sugar, and salt into a large mixing bowl. Transfer these dry ingredients to a food processor. Cut the cold butter into pats and add them to the flour mixture, then pulse 5 or 6 times until it resembles rough crumbs. Alternatively, you can cut the butter into the flour using a fork or pastry cutter in the mixing bowl. Return the mixture to the bowl, add the milk, and stir with a fork until a rough dough forms.
Step 2: 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 two more times. Cover the dough loosely with a kitchen towel and let it rest for 30 minutes.
Step 3: Gently pat the dough out into a rectangle roughly 10 inches by 6 inches. Using a floured biscuit cutter or a glass, cut the dough into biscuits. Be careful not to twist the cutter when cutting, as twisting can crimp the edges and prevent the biscuits from rising properly.

Step 4: Place the biscuits on a cookie sheet and bake in the preheated oven for 10 to 15 minutes or until they turn golden brown. Serve warm.

Tips & Variations

For extra flaky biscuits, use European-style butter which has a higher fat content.
Try adding herbs like rosemary or cheddar cheese into the dough for a savory twist.

If you don’t have a biscuit cutter, a sharp knife can be used to cut squares instead.
Do not overwork the dough; gentle handling preserves the flakiness.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat by warming in a 350°F (175°C) oven for 5–7 minutes or until heated through. Avoid microwaving as it may make them chewy.

How to Serve

A close-up view of a biscuit with two visible layers: the top layer is golden brown with a slightly crispy texture, while the bottom layer is light beige and soft with air pockets. Between the layers, melted butter is oozing out, creating a glossy, creamy yellow middle layer that looks warm and rich. The biscuit sits on a white marbled surface with a plain, light gray background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk substitutes in this recipe?

Yes, you can use milk alternatives like almond or oat milk, but whole milk helps achieve the best texture and flavor in the biscuits.

Why shouldn’t I twist the biscuit cutter when cutting?

Twisting the cutter crimps the edges of the dough, which can seal layers together and stop the biscuits from rising tall and fluffy.