Basic Biscuits Recipe

All-purpose flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Cold butter: Adds richness and creates a flaky texture in the biscuits.

Milk: Binds the dry ingredients together and adds moisture to the biscuits.

When cutting in the cold butter into the flour mixture, use a pastry cutter or two knives to ensure the butter is evenly distributed. This will create small pockets of butter throughout the dough, resulting in flaky layers in your biscuits. Be sure to work quickly to keep the butter from warming up too much.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• cold butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may alter the flavor slightly.

• cold butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free and vegan option, adding a slight coconut flavor.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the biscuits more tender.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative, though it may slightly change the flavor.

• Allow the biscuits to cool completely on a wire rack before storing. This prevents condensation and keeps them from becoming soggy.
• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. They will stay fresh at room temperature for up to 2 days.
• If you want to keep them longer, store the biscuits in the refrigerator. They can last up to a week when properly sealed.
• To freeze the biscuits, first wrap each one individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them tasting fresh.
• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label the bag with the date so you can keep track of their freshness.
• Frozen biscuits can be stored for up to 3 months. When you're ready to enjoy them, thaw at room temperature or reheat directly from frozen.
• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for about 10 minutes, or until warmed through. You can also use a microwave, heating in 20-second intervals until warm.
• For an extra touch, brush the tops of the reheated biscuits with melted butter to restore their fresh-from-the-oven flavor and texture.

• Oven Method: Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet lined with parchment paper. Cover them lightly with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are warmed through. This method helps maintain the biscuits' crisp exterior and fluffy interior.

• Microwave Method: Wrap each biscuit in a damp paper towel. Place them on a microwave-safe plate and heat on medium power for 20-30 seconds. Check if they are warm enough; if not, continue heating in 10-second intervals. This method is quick but may make the biscuits a bit softer.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can help retain some of the biscuits' original texture.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the biscuits on the toaster oven tray and heat for about 5-7 minutes. This method is great for reheating a small batch while keeping the biscuits crispy.

• Steaming Method: Place a steaming rack in a pot with a small amount of water. Bring the water to a simmer. Place the biscuits on the rack and cover the pot with a lid. Steam for about 5 minutes. This method keeps the biscuits moist and soft.

• Oven: Preheat to 450°F (230°C) to bake the biscuits.

• Mixing bowl: Combine the flour, baking powder, and salt.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, baking powder, and milk accurately.

• Measuring spoons: Measure out the salt and baking powder precisely.

• Rolling pin: Roll out the dough to ½ inch thickness.

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking sheet: Place the cut biscuits on this for baking.

• Parchment paper: Line the baking sheet to prevent sticking.

• Cooling rack: Allow the baked biscuits to cool evenly.

• Flour sifter: Optional, but can be used to sift the flour for a lighter texture.

• Knife: Cut the cold butter into small pieces.

• Spatula: Transfer the biscuits from the baking sheet to the cooling rack.

Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the baking process.

Use a food processor: Quickly cut in the cold butter using a food processor instead of doing it by hand.

Chill tools: Keep your biscuit cutter and mixing bowl in the fridge to keep the dough cold and easy to work with.

Batch preparation: Double the recipe and freeze extra biscuits for quick baking later.

Skip rolling: Drop spoonfuls of dough directly onto the baking sheet to save time on rolling and cutting.