My Favorite Biscuit Recipe
Try this My Favorite Biscuit Recipe recipe, or contribute your own.
Try this My Favorite Biscuit Recipe recipe, or contribute your own.
- 1 tbsp baking powder
- 1 tsp salt
- 1 1/4 cups milk
- 1 tbsp sugar
- 3/4 cup unsalted butter
- 3 cups all-purpose flour (part white whole wheat also works well) a note on the flour. i use king arthur flour and because it has a higher protein content, it absorbs more liquid, causing it to need more milk. if you use another brand, i suggest lowering the measure of milk down t
- 3/4 tsp cream of tartar (or 2 1/2 tsp vinegar)
- Carbohydrate 30.4125722032855 g
- Cholesterol 40.6160000335063 mg
- Fat 15.3757113463047 g
- Fiber 1.01438368583992 g
- Protein 5.63127000566471 g
- Saturated Fat 9.50468254127934 g
- Serving Size 1 1 -12 (110g)
- Sodium 864.704754659601 mg
- Sugar 29.3981885174456 g
- Trans Fat 1.2119655344 g
- Calories 283 calories
Step-by-step
- Preheat the oven to 450°.
- In a medium bowl, whisk together the flour, baking powder, sugar, salt, and cream of tartar.
- Cut the butter into tablespoon size pats and add to the flour mixture.
- Using a pastry blender, cut in the butter until the mixture resembles course crumbs.
- Make a well in the mixture and add the cup of milk.
- Use a rubber scraper to slowly combine the milk and flour mixture. Stir until the mixture forms a somewhat slightly sticky dough.
- Prepare a work surface and lightly dust with flour. (I prefer to knead the dough on a floured cutting board for easier cleanup.)
- Knead 7-8 times, being careful not to overwork the dough. You are not making a yeast bread, so stick with the 7-8 turns of the dough. This will add just a small amount of extra flour and keep the mixture from being quite so sticky. The less you work it, the more tender and moist your biscuits will be!
- Flour your hands and pat the dough out into a circle that's about ½" - 1" thick.
- Using a floured biscuit cutter, cut out biscuits and place on an ungreased baking sheet, 1-2 inches apart. My cutter was a 3" cutter and I was able to get 9 full-sized biscuits. I've used a 2½" cutter and gotten 15 out of one batch of dough.
- Place biscuits in 450° oven for 12-15 minutes. Because these were a little larger, they took 14 minutes to bake.
- Remove from the oven and serve warm. These biscuits are absolutely wonderful with a warm pat of butter and some homemade marmalade. I used my strawberry-lemon marmalade and it was delicious! Enjoy!
My Favorite Biscuit Recipe: A Home Baker's Delight
As a busy homemaker, time is always of the essence. I'm constantly juggling work, family, and the never-ending to-do list. That's why I cherish recipes that are both quick and delicious, recipes that deliver maximum flavor with minimal effort. And nothing fits that bill quite like my go-to biscuit recipe. These aren't your grandmother's dense, crumbly biscuits; these are light, fluffy, and melt-in-your-mouth creations that always impress, no matter the occasion. The secret? It's all about the technique. Gentle handling of the dough is key, preventing over-mixing and ensuring those tender, flaky layers we all crave. The result? Biscuits so good, they'll disappear faster than you can say "biscuits and gravy!"
The beauty of this recipe lies in its simplicity. The ingredients are basic pantry staples, readily available at any grocery store. I often use a blend of all-purpose and whole wheat flour for added nutrition and a subtle nutty flavor, but feel free to experiment. The key is to not overwork the dough. Just a few gentle kneads are all it takes to bring the ingredients together. And the baking time? A mere 12-15 minutes in a hot oven is all it takes to transform this simple dough into golden-brown, fluffy perfection. Serve them warm with butter and jam, or use them as a base for savory dishes—the possibilities are endless!
Beyond the ease of preparation, what I love most about this biscuit recipe is the versatility. They’re perfect for a cozy breakfast with family, a delightful brunch with friends, or even a quick and easy lunch. They pair well with savory dishes like soups and stews, or sweet treats like honey butter and fresh berries. I've even used them as a base for chicken pot pie, creating a delicious and flaky crust. The possibilities are truly endless!
Over the years, this simple biscuit recipe has become a cornerstone of my baking repertoire. It's a recipe I can rely on, a recipe that always delivers, and a recipe that brings a touch of homemade goodness to even the busiest of days. And that, to me, is the true essence of home-style baking – simple, delicious, and always satisfying.
Tips and Variations:
- Flour Power: Experiment with different types of flour. Using King Arthur flour might necessitate adjusting the milk slightly due to its higher protein content.
- Butter is Key: Use good quality, cold butter for the best results. The cold butter creates those desirable flaky layers.
- Don't Overmix: Gently combine the ingredients; overmixing will result in tough biscuits.
- Baking Time: Adjust baking time based on your oven and the size of your biscuits. Larger biscuits will take a little longer to bake.
- Sweet or Savory: These biscuits are incredibly versatile. Enjoy them with sweet toppings like jam, honey, or fruit preserves, or pair them with savory options such as soups, stews, or gravy.
This recipe is more than just a way to make delicious biscuits; it's a testament to the power of simple ingredients and careful technique. It's a recipe I've shared with countless friends and family members, a recipe that’s brought joy to many tables. And it’s a recipe that I'll continue to cherish and bake for years to come.
