Basic Biscuits

By Molly O'Neill

Total Time
25 minutes
Rating
4(21)
Comments
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Featured in: Food; Jam Session

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Ingredients

Yield:About 20 small biscuits
  • 2cups flour
  • 2teaspoons baking powder
  • ¾teaspoon salt
  • 6tablespoons unsalted butter, diced and chilled in the freezer 5 to 10 minutes
  • ¾cup milk
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)

82 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 61 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 450 degrees. In a large bowl, thoroughly combine the flour, baking powder and salt. Use a pastry cutter or a fork to quickly work the butter into the dry ingredients until the mixture resembles coarse meal.

  2. Step 2

    Add ½ cup of the milk and stir with a fork just to combine. Work quickly, stirring as little as possible, until a soft, shaggy dough forms. Add more milk, a tablespoon at a time, if the dough seems too dry.

  3. Step 3

    Gather the dough into a ball and roll or pat the dough out to a ½-inch-thick circle on a lightly floured work surface. Using a 2-inch biscuit cutter or glass, cut out as many biscuits as possible. Place them an inch apart on ungreased baking sheets and bake until golden brown, about 10 minutes.

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Ratings

4 out of 5
21 user ratings
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Comments

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thenitcherkitchen

Yum! I don’t buy milk so I mixed a scant 1/2 cup of almond milk and some sourdough starter in the measuring cup to thicken it. I liken it to using pasta water to thicken sauce. Still used regular butter and baking powder that I bought 2 weeks ago, absolutely delicious!

Jo

Good basic recipe.

easy and loved

another biscuit recipe my goal being to balance the of ease of making with tender flaky perfection I always end up using way more liquid and I weigh the flour I grate the cold but not frozen butter on a box grater using fine side straight into the bowl, tossing flour over as I go, otherwise I find it turns right back into a stick of butter I believe my error is over working, so this time I just gathered a biscuit size amount of dough gently patted and rounded will soon see

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