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
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
6 years ago
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!
8 years ago on Introduction
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.
9 years ago on Introduction
mmmmmm... biscuits....glahhahah
9 years ago on Introduction
excellent, yummy :)
10 years ago on Introduction
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!
Reply 10 years ago on Introduction
PS: I'm in the USA - My Southern relatives (Oklahoma) call them biscuits...lol
10 years ago on Introduction
freeze the butter and grate it into the flour. makes a huge difference
Reply 10 years ago on Introduction
GREAT IDEA! Thanks!
10 years ago on Introduction
They look cute; surely attractive on a breakfast table :)
10 years ago
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
10 years ago
This might be a slightly silly question... But I'm Australian and have always wondered what biscuits are! What you call 'cookies' are what we call 'biscuits'...and it looks like what you call 'biscuits' are more like what we could call 'scones'. Does that sound about right? What would you eat biscuits with? :) maybe I'll just have to make some and figure it out!
Reply 10 years ago on Introduction
I agree! I am from Australia as well and when I saw them I thought they were cute little scones.
Reply 10 years ago on Introduction
It is kinda strange how that works, ha! Biscuits are a little like a scone, but not as flaky and a little more moist inside. :D
We tend to eat biscuits with butter and jam or honey - or as a breakfast sandwich with eggs, bacon, sausage or cheese. This is my favorite way to eat them:
https://www.instructables.com/id/Easy-Southern-Style-Biscuits-and-Gravy/