Homey, fresh baked biscuits are a staple of breakfast and brunch menus, whether smeared with sweet preserves or topped with creamy gravy. The secret to tender, flaky biscuits? When cutting the butter into the flour, work quickly so it doesn’t melt too much before you put the biscuits in the oven. And don’t overmix the dough.
The old-fashioned biscuits below can be rolled and cut out into any shape. Round is the classic form, but you can also roll out the dough into a rectangle and cut the biscuits into squares. This way, there are no dough scraps to reroll.
Try this classic recipe for baking powder biscuits, or scroll to the bottom of this post for more unique flavor combinations.
Baking Powder Biscuits
2 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
6 Tbs. cold unsalted butter, cut into 1/2-inch pieces
3/4 cup whole milk
 Stir together the dry ingredientsPreheat the oven to 425 degrees F. Line a half-sheet pan with parchment paper or butter the pan lightly. In a bowl, stir together the flour, baking powder and salt. |
 Incorporate the butterAdd the butter pieces to the flour mixture. Using a pastry blender or 2 knives, cut in the butter just until the mixture forms large, coarse crumbs the size of small peas. |
 Pour in the milkPour in the milk and mix with a fork or silicone spatula just until the dry ingredients are moistened. Take care not to overmix the batter, which could create tough biscuits. |
 Shape the dough into a roundTurn the dough out onto a lightly floured work surface and knead gently a few times until it clings together. Using a light touch, roll or pat out the dough into a round about 3/4 inch thick. |
 Cut out the biscuitsUsing a 3-inch round biscuit cutter with straight or fluted sides, cut out dough rounds, pressing straight down and lifting straight up. |
 Place the biscuits on a panPlace the dough rounds on a half-sheet pan lined with parchment paper or a nonstick baking mat, spacing them about 1 inch apart. Gather up the dough scraps, roll or pat them out again, cut out more dough rounds and place them on the pan. |
 Bake the biscuitsBake the biscuits until lightly browned, 15 to 18 minutes. Serve the biscuits right away, or let them cool slightly on a wire rack before serving. Makes about 10 biscuits. |
More biscuit recipes:
 Cheddar-Herb Biscuits |
 Sweet Potato Biscuits |
 Buttermilk Chive Biscuits |
 Cheddar-Bacon Biscuits |
15 comments
[…] Brunch 101: How to Make Tender, Flaky Biscuits […]
A little trick I have learned to make biscuits without a pastry cutter is to use a square grater. You just need to put the butter in the freezer for a few mintutes and then grate it against the large side of the grater, while over parchment paper. Then put the shavings in with the dry ingredients and mix.
[…] is the recipe I tried to follow… https://blog.williams-sonoma.com/brunch-101-how-to-make-tender-flaky-biscuits/ Although they are supposed to be rustic, I think I worked the dough a little too much. I am […]
[…] confidence back, it will be achieve concept and the chance to transform weight, lose the ankle. There are many women over 40 were used to assist them in […]
[…] powder 1 large can discover it many men to be difficult tasks for anyone looking soda, cinnamon, and flour together in a separate bowl. Add half the buy how do u make homemade pizza dough without yeast store so tempting […]
[…] Tender, Flaky Biscuits […]
looks amazing! can’t wait to try it!
I’ve made these twice now and they’re delicious (not to mention super easy!). My only recommendation is to add an extra 2 tbsp. of butter because without it, they taste a little doughy.
Also, I did substitute the flour for self rising. Could this have caused a problem?
I used ur receipt to make biscuits last night, April 15, 2013. The biscuits burned out ok, but they could have been better. I think I over did something which made them a little flat and hard. My family still ate the biscuits anyway because they tasted good and crunchy. I don’t have a pastry blender, so I used the flork. Also while kneeding, I turned the dough into the middle to get the flour on top and began shapping it back. I think this is where I may have gone wrong. Suggestions please on my next batch.
Can I substitute self rising flour for all purpose flour?
[…] Bacon Waffle 3. Blueberry & Lemon Baked Oatmeal 4. Homemade Baked Beans 5. Perfect Pancakes 6. Homemade Scones 7. Frozen Smoothie Packs 8. Mini Ham & Cheese Quinoa […]
Laurie, bake the biscuits at 425 degrees F. Enjoy!
[…] an elegant frittata to flaky biscuits, keep checking back over the next few weeks for our best brunch tips. by Williams-Sonoma Editors […]
What temp do you bake the biscuits?