Classic Flaky Biscuits
Tender and flaky biscuits made from simple pantry staples that are perfect for any meal.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Spoon and level into the cup for accuracy; swap half for whole wheat for a nuttier biscuit.
- 1 tablespoon baking powder Ensure it’s fresh for best rise.
- 1/2 teaspoon salt Adjust based on butter used.
Wet Ingredients
- 1/4 cup unsalted butter, cold and cubed Cold butter = flakier biscuits; use salted butter and reduce added salt.
- 3/4 cup milk Whole milk gives best richness; buttermilk makes tangier, taller biscuits.
Instructions
Preparation
- Preheat the oven to 450°F (230°C). Position a rack in the center. Line a baking sheet with parchment or lightly grease it.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the cold, cubed butter. Cut the butter into the dry mix until it resembles coarse crumbs.
- Pour in the milk gradually. Stir until a soft, slightly sticky dough forms.
- Turn the dough onto a lightly floured surface. Gently fold and press into a rough rectangle. Knead briefly (about 4-6 folds).
- Roll or pat the dough to about 1-inch thickness. Cut rounds with a floured cutter.
Baking
- Place biscuits on the prepared baking sheet. Bake for 12–15 minutes, until tops are golden brown.
- Remove and brush with melted butter if desired.
Notes
Serve warm with butter, jam, or gravy. Store cooled biscuits in an airtight container for up to 2 days, or freeze for up to 3 months. For variations, try adding shredded cheese or herbs into the dough.