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.

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.

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!

"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 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.

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!

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!

I have always upped the flaky factor by folding the dough as follows: with the dough rectangle in front of you, fold the right third of the dough over the center, then do the same on the left. Approximate thirds are fine! Very gently pat out or roll the dough so that another rectangle is formed. Turn the dough 90 degrees and repeat the folding process. One last time, gently roll or pat the dough into a rectangle, and proceed with the biscuit cutting. The result is flaky, sky-high biscuits.

I enjoyed Sam's note in the newsletter about "practice makes perfect." My Aunt Byrdie's lifetime of experience enabled her to make the best biscuits in history entirely by feel. She rubbed the lard into the flour with her fingers and added milk until it "felt right." I can still see her delicate flour-covered hands at work. She always made extras when I visited so I could take the cold ones in the car for the trip home. Better than cookies! Thanks for bringing this memory back for me, Sam.

Can you freeze these for later?

Any hints for someone at 10,000 feet?

Made these by whirling dry ingredients in the food processor, then pulsing in the butter chunks, then poured milk in and pulsed a few more times. They turned out great! Made 10 square biscuits cut with the bench scraper. I ground some black pepper on the tops before I baked. Accidentally baked at 400 degrees and it still worked fine, just took a little longer. Also accidentally used my regular salted butter and also added the 1 tsp of salt (I used kosher), and not unpleasantly salty.

anyone tried making this with gluten free flour?

use frozen butter and a box cutter

One cup of flour is 125 grams according to King Arthur Baking

Has anyone had success with a gluten free flour for these biscuits?

A key ingredient for biscuits is flour. Use a soft flour like White Lily if you can find it. The recommendation of European butter is interesting, maybe because more fat and less water. Can't believe a Southerner would say this, but you don't need sugar. Finally - substitute buttermilk for the whole milk.

We live at 5600', found this recipe required zero modification, well, except I used Miyoko's vegan butter and Oatly Full Fat. That said, next time I will make buttermilk because I found them a bit bland, though my husband loved them as is. I patted into a rectangle, cut off the edges (which I rolled up, like a snail shell), and then cut the remaining into rectangles. I did melt some butter which I liberally slopped on before baking.

What do your cups of flour weigh? Weights for ingredients (especially in pastry) always appreciated.

2 cups White Lily self rising flour (the best for biscuits). About 1 cup heavy cream. Mix until slightly sticky dough. Not too wet, but not dry. Adjust as needed. Pat on floured surface to 1/2- 3/4 inch or so. Cut and stack. Pat. Cut and stack. Pat. Cut and stack. Pat to 1/2 - 3/4 inch Cut straight down, no twisting with biscuit cutter. Place on lightly buttered cast iron skillet. Brush with melted butter. Place in pre heated 500 degree oven.When golden remove from oven, about 10-12 minutes.

I did an experiment! I made the recipe as directed but I baked half the biscuits right away and let half sit for 30 minutes. The ones I baked right away were flakier, and the ones that sat less so; they'd puffed up a little while rising and rose a tiny bit higher in the oven. But I like the flakiness, so will keep this recipe but bake right away. Both were good! Thanks, NYT Cooking!

Soooooo disappointed. I’m not a very good baker, in fact I have never made biscuits. (I’m 74). But I was determined today. Mine never rose, but they looked ok after15 and they weren’t bad tasting. It was my husband who asked if I check the expiration of the baking powder. Ugh 2022. It took every part of me to not run out tonight and get new ingredients. I will however be making them soon.