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!

This is basically the recipe I use BUT I sub whole milk for buttermilk. I will say my best tricks are: freeze the flour and butter for 30 minutes before starting and touch it as little as possible. If you find it like a letter three times (rotating 90 degrees each time), you will get the layers you deserve.I use the grate plate of a food processor to cut the butter in. The whole concept is to keep the fat as cold as possible so when it hits the oven it just rises like a volcano.

I was on a quest to find the very best biscuit recipe, and this is it! I found it in NYT Cooking six months ago. It perfection just as written. When I make them for a meal I make two extra batches and freeze them. I put them on the baking sheet frozen. They take about five extra minutes in the 425° oven.

This recipe is very similar to the one my mother gave us as a wedding gift 56 years ago. Over the decades I have jazzed it up by throwing in a few dried cranberries or raisins, or grated some cheese for the mix, or added sunflower/pumpkin seeds. Sky's the limit with this basic recipe.

or use a cup of sourdough discard and 1of flour and half cup (depending upon your discard hydration) of milk

I would call these scones!

Ugggh I made this recipe with whole wheat flour and they were puffy but BLAND. I guess white AP flour is the only way to make biscuits!

White Lily flour is the perfect biscuit flour. You’ll never go back once you try it.

Is there anything we can do with the leftover dough?

Good biscuits, made as per recipe. It takes my oven 19.25 minutes to reach 425, so I didn't start pre-heating until the dough was 15 minutes into its 30-minute rest time. I've read articles that the best biscuits are made with soft flour only found in the South, so I'm going to get some of that and see how that does.

Has anyone ever made these with gluten-free flour?

I froze the butter as another reviewer suggested and they came out perfectly. This recipe will replace my grandmothers baking powder biscuit recipe! Mine didn't come out quite as tall as the picture, but were still high and flaky. Delicious!

FYO: In the UK we call these scones. Biscuits are crispy. :-)

will these work with gluten free flour?

In the U.K. this is a scone. You can omit sugar and add grated cheese with added flavouring such as celery seed, or mustard or paprika.If sweet is what you want keep the sugar and add grated apple and pie spices, or dried cranberry and orange zest, or cinnamon and sultanas.

Yum and EASY. Only had heavy cream, used a 3/4 cup and topped off with a couple tablespoons of water instead of milk. I think I’ll cut the salt a bit next time, used the full 2 tablespoons of baking powder, but the texture and amount of rise on baking was perfect. Skipped the food processor too, used a fork and masher instead, which worked just fine.