All-Purpose Biscuits Recipe (2024)

No, please don't turn the oven on to 425 degrees as your first step. No need to waste energy while you let the biscuits rest for 30 minutes!

Freeze the butter and then grate it. Use a fork to mix up the dough. Works like a charm and no need to wash the bowl of a food processor!

I'm 78, Southern and these were the best biscuits I've ever made. Probably because I followed the recipe and used 2 tablespoons of baking powder.
Geez and from and a Yankee!

Many of the notes here raise questions or concerns about the amount of baking powder. Everyone should know that baking powder formulations vary from brand to brand. Go to your supermarket and read the ingredients. The products that use aluminum salts in their formulation are likely the ones that result in an unpleasant flavor. Also see Wikipedia article on Baking Powder.

Needed only 3/4 cup milk. Mixed dough before bedtime, wrapped in plastic and refrigerated 8 hours.
Baked for breakfast. They rose to twice their original height, crunchy bottom and top, tender crumb, scrumptious. I think the dough "matured" in the fridge overnight, and so the baked product had less of the raw flour taste that I usually get with my quick breads.

Instead of cutting in the butter, I've been using a simple technique I read about for getting the butter worked into the dough. Try melting the butter, either over low heat or low power in the microwave, then pour it into the cup of very cold milk. It will reform in smallish chunks that work into the dough very well.

Great recipe that makes for a very light and flaky biscuit, plus is very flexible.
- I did not find 2 Tbsp of baking powder excessive.
- The 30 minute resting period can be skipped if time's short, but it really improves the final texture.
- Works both as rounds and squares -- but squares rise "lopsided" since one or two of the sides won't be cut.
- Buttermilk substitutes nicely for the milk, no baking soda needed.
- Have also swapped a bit of white flour with whole wheat. Also delicious!

"European style" here in the US means imported butter that has a higher butterfat content than we ordinarily get with domestic butter. (which means more flavor). European brands I see here include Plugra, Lurpak, Presidente and Kerrygold, if that helps.

I pat that rectangle out on the cookie sheet and then, with a sharp knife, cut square biscuits. I don't saw them to cut, as Sam indicates this will impede their rising. I lay the blade on top and press down through the dough.
This way, no re-rolling scraps of dough.
And since the NYTimes health section has informed us to "stop fearing fat"......., melt some bacon grease, shortening or butter. Make sure it's not hot. Dip each biscuit in the extra fat before baking. Double yum.

I will never understand the use of a Cuisnart in making a biscuit or pie dough for that matter. However, unless you're putting out the biscuits for the Queen, one can simply gather the left-over pieces together and push them into crooked little mounds and bake. The 2nd best advice I received for biscuits was to never roll the dough out twice.

I have tried these several times and this recipe hasn't failed me yet! Key point...do not twist the biscuit cutter! I like to place my biscuits in a 8 or 9 inch round cake pan so the sides of the biscuits touch each other...it helps them rise and the sides are soft. Great recipe!

to take this recipe to a new level of perfection. Take about 4-6 ozs. of sharp cheddar cheese, cut it into 1/4 inch squares (more or less) and mix them into the flour before you add the milk. Do not use the food processor to add the milk, use a spoon or fork to mix. When the biscuits are done, the cheese will have melted throughout and you will swoon with pleasure.

I saw this recipe and and five minutes later I was in the kitchen looking for the ingredients and pre-heating the oven. I think the recipe is forgiving-I used 4 Tsp aluminum free baking powder, no sugar, and just used a fork (no food processor) to cut the butter into the flour. I used 2/3 cup half & half instead of milk (what I had on hand)! I kneaded the dough, pressed it out by hand, and cut into squares with a knife. I am having them with honey and tea right now and they taste delicious!

Yum and EASY. Only had heavy cream, used a 3/4 cup and topped off with a couple tablespoons of water instead of milk. I think I’ll cut the salt a bit next time, used the full 2 tablespoons of baking powder, but the texture and amount of rise on baking was perfect. Skipped the food processor too, used a fork and masher instead, which worked just fine.

I never heard of letting the biscuit dough rest for 30 minutes, that's a new one. I read comments on a different recipe where the baker melted the butter, then stirred the milk into the butter so it clumped a bit, finally adding the flour. I might try this today. My mother would bake wonderful biscuits on Sundays to serve with chicken dinner, or to make shortcakes. She never used sugar. Her recipe calls for sour milk, a bit of baking soda along with the baking powder, and Crisco.

another tip (so many great ones to choose from) is to melt the butter, let cool a bit, then add to very cold milk/buttermilk. Stir it and the butter forms small "clots" that mimic the blended or cut in pieces very well. Been doing this for years for my biscuits and scones.

55 minutes cook time as listed? I don't think so.Resting dough is part of prep time.

This is my go-to biscuit recipe. So good! Don’t be dissuaded from comments about too much baking powder, just bake as written and get ready for flakey, fabulous biscuits. My only shortcut is not always taking the time for the dough to rest. I’ve done it both ways and don’t notice a huge difference.

I make biscuits pretty often using about the same recipe, usually more butter. I’m 77 and I just wanted to remember my mother and that she once told me that good biscuits just need a bottom and a top. Thanks

I use water and butter milk powder and 1/4 tsp of baking soda in addition to pretty much the same list of ingredients. I use frozen butter and grate it. But biscuits should be touching on the tray. And the leftover dough after cutting out the biscuits should be rolled into a snake and nestled next to the sides of the biscuits that aren’t touching each other or the sides of the pan. Touching something helps them rise evenly. When they come out of the oven, brush them with more butter!

Can the salt be eliminated, or reduced? I have a low sodium baking powder. Will that be okay to use? I have to control my daily sodium but I'd love to make these biscuits.

I've been making biscuits for over 50 years and have never used this much baking powder. This is about 3 times as much as most old recipes I've followed. But I'm game to try it. LOL.

I am on a strict healthy heart diet has anyone tried these with plant-based butter and milk? I know real butter and milk would be best but first and foremost, I need a healthy heart.

instead of using a biscuit cutter, or a glass and then having to re-roll the dough so you don't waste any when I make biscuits or cookies for that matter I just cut the dough with a knife into squares or rectangles. There's no waste this way and they don't taste any different than when they're round!

My English Grandmother's recipe called for 2c. flour, 1/3 t. salt, 2 t. sugar, 1t. baking soda, 1t. cream of tartar, 1/4 c. shortening and 1c. buttermilk. She sometimes added a handful of currants. I have added grated cheddar cheese or smoked gruyere or chili pepper flakes. The dough was patted 1" thick. They were cut into circles and set onto a greased sheet pan with their sides touching, which causes them to rise higher. Baked for 10-15 minutes in a 425F. oven until golden brown on top. Enjoy

Is there some reason not to mix the dry ingredients in the food processor?

Not sure you’re making a kind of scone instead. Sugar in a traditional biscuit? Never.

When I think of biscuits, I think of my Mom’s fluffy biscuits. So when I saw this recipe calling for European butter, and a Food processor to mix your dough, I completely tuned out. How pretentious!!Make the biscuits with cold salted or unsalted butter. Cut in small tablespoon slices and use a pastry blender tool to cut in and mix. Skip the high tech nonsense. Let rest. Turn on the oven and then bake. They’ll be great. My Mom made biscuits at least once a week, having survived the Depression .