Basic Biscuits Recipe

All-purpose flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Cold butter: Adds richness and helps create flaky layers in the biscuits.

Milk: Brings the dough together and adds moisture.

When cutting in the butter for your biscuits, make sure it remains cold. This ensures that the butter creates small pockets of steam during baking, resulting in a flaky texture. Use a pastry cutter or two knives to incorporate the butter into the flour mixture until it resembles coarse crumbs. Avoid using your hands too much, as the heat from your fingers can soften the butter.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but it may make the biscuits denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used, though the texture may vary.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.

• cold butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may alter the flavor slightly.

• cold butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free and vegan option, but it will add a coconut flavor.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the biscuits fluffier.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative, though it may slightly change the flavor and texture.

• Allow the biscuits to cool completely before storing. This prevents condensation from forming, which can make them soggy.
• For short-term storage, place the biscuits in an airtight container. They can be kept at room temperature for up to 2 days.
• To keep them fresh for a longer period, store the biscuits in the refrigerator. Use an airtight container or wrap them tightly in plastic wrap. They will stay fresh for up to a week.
• If you want to freeze the biscuits, wrap each one individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them from sticking together.
• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label the bag with the date so you can keep track of their freshness.
• Frozen biscuits can be stored for up to 3 months. When ready to enjoy, thaw them at room temperature or reheat directly from frozen.
• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for 10-15 minutes, or until warmed through.
• Alternatively, you can microwave the biscuits on a microwave-safe plate. Heat on medium power for 20-30 seconds, checking frequently to avoid overcooking.
• For added flavor, brush the reheated biscuits with melted butter or a drizzle of honey before serving.

• Preheat your oven to 350°F (175°C). Place the leftover biscuits on a baking sheet. Cover them with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are warmed through.

• For a quick reheat, use a microwave. Wrap each biscuit in a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals.

• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in the basket, making sure they are not touching each other. Heat for 3-5 minutes or until they are warmed through and slightly crispy on the outside.

• For a stovetop method, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the skillet. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side or until they are warmed through and have a slight crisp.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the biscuits on the rack or a baking sheet. Heat for 5-7 minutes or until they are warmed through.

• Oven: Preheat to 450°F (230°C) to bake the biscuits to golden perfection.

• Mixing bowl: Combine the flour, baking powder, and salt in this bowl.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, baking powder, and milk accurately.

• Measuring spoons: Measure the salt and baking powder precisely.

• Rolling pin: Roll out the dough to about ½ inch thickness.

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking sheet: Place the cut biscuits on this sheet for baking.

• Cooling rack: Allow the biscuits to cool slightly after baking.

• Flour sifter: Optional, but useful for ensuring the flour is lump-free.

• Spatula: Transfer the biscuits from the baking sheet to the cooling rack.

Pre-measure ingredients: Measure out flour, baking powder, salt, and butter ahead of time to streamline the process.

Use a food processor: Quickly cut in the cold butter by pulsing the mixture in a food processor.

Chill the dough: Prepare the dough in advance and chill it in the fridge. This makes it easier to handle and saves time when you're ready to bake.

Preheat the oven early: Start preheating your oven before you begin mixing ingredients to ensure it's ready when you are.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.