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.

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!

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.

"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 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!

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.

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!

Needs a tad more salt! It’ll be wet.

I left out the sugar and held back some of the milk based on how wet the dough felt and they came out great. Very basic and trusty biscuit recipe:)

I don't know -- I've had really great biscuits and I'm still on the search for that perfect recipe!I made these exactly as directed, and then with buttermilk. No difference. I used brand-new baking powder, but the loft was the same as my older baking powder. I used a sharp biscuit cutter, but these still didn't have the loft I want. They are generally soft, without a nice crisp outside and tender inside.These are best eaten the same day for best flavor.

Used buttermilk, goofed and forgot to let dough rest but turned out great nonetheless. Flipped oven to convection for last 5 minutes for better browning.

Very good biscuits! Personally I will add a little more salt and more butter next time. While the biscuits were delicious and rose nicely, they were a little dry and bland for my taste. Adding some salted butter when consuming could be a good solution as well.

I usually make the Scott Peaco*ck/Edna Lewis recipe (also on this site) because to me it seems like the gold standard. I tried this recipe to switch things up. These biscuits are tasty, but tbh, the Peaco*ck/Lewis biscuits are just as easy and far superior. I do not understand laminating biscuit dough. You get a lighter, more fluffy, tender biscuit without it. It seems to be a chef-y thing that emerged in the last few decades. Doeanyone have insight? Is there a history of laminating biscuit dough?

Absolutely fantastic recipe that requires no adjustments. Sam Shifton KNOWS what he is doing. Trust the recipe. Thank you.

Good simple recipe to make with kids, really great recipe. Instead of a biscuit cutter, I cut into squares with a sharp knife.

Made as written, although I doubled the recipe, it made 13 3” round biscuits.I brushed them with melted butter before baking. They took a while to brown, baked about 18 minutes, I might try upping to 450° while keeping a close eye on them.Delicious and softly flaky!

Too wet and too sweet.

I don't know what I did; while these were light and delicate, they had a dumpling-like texture rather than a flaky interior with a crisp crust. I baked them on a pot pie, but I do that all the time with biscuits from other recipes.

Tried and trusted. I've made this multiple times they always turn out wonderful! I do freezer and grate my butter.

don't like having to spend the $$$ for European butter. What happens if I use Land o' lake or other groc. store brand? Thanks. CH

I made these with the grated butter method. OMG. I will never make biscuits any other way! Tall, flaky, crisp on the outside and meltingly soft in the middle.

I really wish I had watched the little video above prior to making these, as I am not an experienced baker/biscuit maker, and I also live at high altitude which makes baking more difficult. I don't think I had the dough thick enough, the biscuits barely rose at all during cooking, so they were quite flat. Still tasted very good though! I added some black pepper for additional flavor. Will make again following the video instructions more closely.