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!

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.

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.

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!

What did I do wrong? They didn't rise at all. Baking powder is current. Two things I didn't do: didn't sift the flour, didn't flour the knife I used to cut the squares. Were those super critical steps? They were delicious, with a somewhat crunchy bottom, which we loved. But the rise? I'll try again, and appreciate any suggestions.

I made them. They are so easy to make and totally delicious!

These look absolutely scrummy! Here in the UK known as scones (as in stones) or scones (as in Sconns) - depending what part of the UK you live in!! Really nice with a small amount of dried fruit (Raisins,sultanas,currants). You can substitute milk for butter milk too. Serve warm - Cut in half - with butter, strawberry jam & clotted cream (if you can get it?). Oh, my mouth is watering at the thought!! Delicious! We also make cheese scones - (no sugar) but with grated cheese added.Jenny Davies

I was so proud of myself!Fantastic with sausage gravy!Im going to make this same style but add garlic salt and chedder for dinner biscuits sometime.Easiest biscuit recipe yet.

If you're not using White Lily flour, then you're missing out on the classic, true Southern fluffiness. No other flour comes close.

Buttermilk, where's the buttermilk? And my Grandma Johnson nor my Mom ever cut biscuits from the dough. Use buttermilk instead of milk and butter. About 1 and 1/4 cups should be close, use your hand to work the ingredients until they just stick together enough to form into little "cat heads" with your hands. Real biscuits were made before food processors ever existed. Form into about 2 inch biscuits, place on baking sheet, brush with melted butter and pop into the preheated oven! Viola!

I freeze the flour and cubed butter for 30 mins before mixing. I add honey to the dough. I don’t let the biscuits rise. I use buttermilk instead of plain milk. Baste them all with buttermilk before baking. When you take them out of the oven, baste with a mixture of honey and melted butter. I’ve had neighbors say they’re the best biscuits they’ve ever tasted.

recipe was easy but the baking powder tasted bitter. only needed 3/4 c milk. Rose reasonably well.

Yes, preheat that oven. And you want to put the biscuits edge to edge in a cast iron skillet or baker before you put them in the oven. You need the heat to get the most out of your baking powder, and please, if it's fresh overuse it. Big, tall buttery biscuits are how you live. Putting them edge to edge in the cast iron insures they are moist, flaky, and enjoyed good, even heat conduction in the oven. Never, ever bake a biscuit at three seventy five.

Wonder if substituting buttermilk would mean less baking powder needed or swapping in some baking SODA for the powder.

Seems like too much baking powder. I would have expected half that.

"preferably European style" butter?? I think not. American butter has a higher water content which, in this specific case, is more desirable. It creates more steam as it heats, creating more lift and flakiness. Euro butter is tasty for spreading, but creates a denser, flatter biscuit when used in the recipe. Stick to Land-o-Lakes.

This would be easy to veganize with soy milk or even coconut cream and plant based butter. I wish the NY Times would offer more suggestions to do that with their recipes.

Ingredients seem unworthy. I realize it'd be comfort food.

wah! who has whole milk in the fridge?!