Flaky Biscuits
These simple and flaky biscuits are perfect for any occasion, delivering tender layers with a golden crust, all made from pantry staples.
Ingredients
Dry ingredients
- 2 cups all-purpose flour You can swap half for whole wheat for a nuttier flavor.
- 1 tablespoon baking powder
- 1/2 teaspoon salt Reduce added salt slightly if using salted butter.
Wet ingredients
- 1/4 cup unsalted butter, cold and cubed Chilled shortening can be used for a different flake.
- 3/4 cup milk Whole milk gives best tenderness; buttermilk for tangier biscuits.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Position a rack in the center.
- In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Add the cold, cubed butter to the dry mix. Use a pastry cutter or your fingertips to cut the butter in until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Pour in the milk and stir just until the dough comes together. Don’t overmix — a few streaks of flour are okay.
- Lightly flour a work surface and turn the dough out. Gently fold the dough over itself a few times to bring it together; avoid heavy kneading.
- Pat or roll the dough to about 1/2-inch thickness.
- Use a 2- to 3-inch round cutter to stamp out biscuits. Press straight down — don’t twist the cutter to keep edges sharp.
- Place rounds on an ungreased baking sheet, close together for softer sides, spaced apart for crisper sides.
Baking
- Bake for 12–15 minutes, until tops are golden brown and edges are set. Serve warm.
Notes
To store, keep leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5–8 minutes. For freezing, cool baked biscuits completely, wrap individually and place in a freezer bag for up to 3 months.