Biscuit Recipe

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Introduction: Biscuit Recipe

I love this biscuit recipe! It's super quick and easy and you're sure to have all the ingredients on hand whenever you want them. :D

This is the baking powder version of Mark Bittman's buttermilk biscuit recipe. I love it so much I haven't even messed with it. It is pretty much foolproof!

Step 1: Ingredients

  • 2 cups all purpose flour
  • 4 tablespoons salted butter, cold
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup + 2 tablespoons milk
This recipe used a food processor to mix up the biscuit dough. I'd recommend using a fairly large one - 7 cup capacity or bigger is best. :) This is the one I have at home.

Also, for cutting the biscuits into rounds, you can either use a biscuit cutter or a glass. I tend to use a glass at home, but we have these biscuit cutters in the fancy test kitchen. :D

Make sure to preheat your oven to 450 F before you get started!

Step 2: Make the Biscuit Dough

Measure out the dry ingredients into your food processor fitted with a metal blade. Pulse a few times to combine.

Take your butter out of the fridge and cut it into small chunks and put it in the processor. Now pulse 15-20 times, or until the mixture is only a little grainy - you shouldn't see any large chunks of butter. Make sure you're not holding down the button while pulsing - too much pulsing with cause the butter to warm up too much.

Now, pour in the milk and pulse a few more times. The mixture should begin to ball up and roll around in the processor. As soon as that happens you're ready to go to the next step!

Step 3: Knead + Roll Out + Cut

I call it kneading, but we're mostly going to be folding the dough onto itself. :D Fold it over and push it down 10 times, and then roll it out so it's 1/2 -3/4 inch thick. This will help create layers in the biscuits.

Cut out the biscuits with a glass or cutter and put them aside on a baking sheet.

Ball up and re-fold the extra dough to make more biscuits. These will always be a bit misshapen. That's okay. :D

Step 4: Baking!

Bake the biscuits at 450 F for 7 minutes, or until they're a lovely golden brown color. :D

They're best served warm, but the insides stay nice and soft until the next day, too.

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    13 Comments

    The American Test Kitchen, while doing umpteen batches of biscuits in one of their endless tests, finally allowed common sense to prevail. After kneading and rolling out the dough, they simply CUT THE BISCUITS IN SQUARES. No circles, no gathering and re-rolling scraps into inedible hockey pucks. Free yourself from a meaningless tradition!

    I stopped keeping butter in the refrigerator after I read it wasn't necessary. It is good for up to two weeks as long as you keep it covered. I keep one stick out at a time and it is gone before the 2 weeks is up. Hope this helps.

    mmmmmm... biscuits....glahhahah

    excellent, yummy :)

    Oh YUM! These reminds me of the *Mile High* biscuits I used make - I stacked two biscuits at a time (one on top of the other), then bake them. I also make honey-butter to put in between the biscuits when they come out - then I put a cooked chicken mixture I make over that (similar to a chicken dumpling recipe - but I don't like dumplings). This reminds me to make them again soon! Thanks for posting!

    PS: I'm in the USA - My Southern relatives (Oklahoma) call them biscuits...lol

    freeze the butter and grate it into the flour. makes a huge difference

    GREAT IDEA! Thanks!

    They look cute; surely attractive on a breakfast table :)

    they look just like scones to me, which we have with jam and clotted cream. I thought you only had them with gravy in the us