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!

After years of reading NYT food writers' dire admonitions to use weights in recipes (especially for baked goods), why are we still seeing ingredient lists like this one containing "2 cups of all-purpose flour", "a scant tablespoon of sugar", and "a cup of whole milk"? How about adding a scant dram of consistency?

Traditional southern biscuits are not flaky. Inside should be soft and cottony

Baking soda adds flavor to biscuits. I would likely back off the baking powder by at least a 1/2 tsp and add 1/2 tsp baking soda. Buttermilk also adds flavor, but IMO less so than the baking soda. Still, I would use buttermilk instead of regular milk. Agree with the folding technique. Will try the resting period to let the flour hydrate.

You’ll get the best results with a low-protein flour. Cake flour will do, but White Lily is the very best flour for biscuits, hands down.

I am surprised there is no mention of the actual flour. Flour is different based on where the wheat is grown. Southern flour actually does better.

Cut a sliver off each edge of the rectangle, then cut into squares. Less dough wasted and no lopsided biscuits.

True, I haven’t made this recipe. And, I won’t as written. Why? Because baking soda & buttermilk add flavor. Especially the baking soda. I would add 1/4 - 1/2 tsp of baking soda & most likely use buttermilk. I do agree with the folding technique. I also cut my biscuits into squares most of the time. I never use a food processor for biscuits (but, do for other fat into flour recipes). I’ve never let the dough rest for 1/2 hour but think this might be a good idea to let the flour hydrate.

Substitute buttermilk for whole milk and jam all the biscuits together on baking pan and then bake. I also use about an eighth teaspoon of baking soda. Now you're cooking.

This is pretty much the recipe I have used for years since I read it in the Joy of Cooking and the biscuits are perfect. However I would never put sugar in the biscuits unless I were making them for strawberry shortcake.

Don’t twist the cutter.Try the big pizza cutter to make them in squares.Var: garlic butter and Asiago cheese

1 1/2 TBS baking powder Fold 4/5 times2/3 milk

From the third attempt:Make sure the butter is not lumpy, or it runs out.Also, they do turn out better when just patted and not rolled. 10*8 inches is probably a good size. Biscuits should touch to rise better.

I used aluminum-free baking powder, and I had buttermilk in the fridge, so I used that instead of the whole milk. I also brushed the tops with a little melted butter before baking. Wow! These are the VERY BEST biscuits I have ever made, and some of the best I've ever tasted. They keep well in the fridge after baking, so don't worry if you can't eat them all right away.

Just made these and they turned out much too salty and off tasting. I investigated and found a comment that warned that this may happen with baking powder made with an aluminum compound. Sure enough, that was in the baking powder I used. Should the quantity be reduced or use another product?

How high are they supposed to rise with that amt of baking powder?