Biscuits II

PIn it

Introduction

These are straightforward butter biscuits that come together in under 30 minutes with just six ingredients and no special equipment. The double sift aerates the flour, and the cold butter cut into small pieces creates those tender, flaky layers that make homemade biscuits worth the effort.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 8–10 biscuits

Ingredients

• 1 cup (140 g / 4.9 oz) all-purpose flour, plus extra for dusting
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1 tablespoon cold butter
• ½ cup (125 ml / 4.2 oz) milk

Instructions

1. Preheat the oven to 200 C.
2. Sift flour, salt and baking powder twice in a bowl.
3. Cut butter in with a knife until the mixture resembles breadcrumbs.
4. Add milk to the mixture and mix just until you get a soft dough-don’t overmix.
5. Place dough on a floured board. Knead the dough gently until smooth. Roll out to ½ inch (1.3 cm) thick.
6. Cut out biscuits with a small cutter and place biscuits onto a greased pan.
7. If you have scraps of dough, knead into a ball, re-roll, and cut out more biscuits.
8. Bake for 15 minutes until nicely browned. Transfer the biscuits to a wire rack and leave it to cool.

Variations

• Herb biscuits: Stir 1 teaspoon of dried herbs (thyme, rosemary, or oregano) into the flour after sifting. This adds savory depth and works well served alongside soup or stew.
• Cheese biscuits: Add ¼ cup grated cheddar cheese to the flour mixture before cutting in the butter. The cheese browns quickly, so watch them in the final minutes to avoid over-browning.
• Slightly sweeter version: Reduce salt to ¼ teaspoon and add 1 tablespoon of sugar to the flour mixture. This works better for serving with jam or honey.
• Buttermilk biscuits: Swap the milk for buttermilk (use the same ½ cup). The acidity creates a more tender crumb and tangier flavor.
• Thinner, crispier biscuits: Roll the dough to ⅜ inch instead of ½ inch and bake for 12–13 minutes. These are closer to crackers and store longer.

Tips for Success

• Keep your butter genuinely cold—cut it into small cubes straight from the fridge before you start. Warm butter won’t create the flaky layers you’re after.
• Don’t knead or mix the dough after adding the milk. Overworking develops gluten and makes biscuits tough instead of tender; mix just until the flour is hydrated.
• When you cut out biscuits, press the cutter straight down and pull straight up without twisting. Twisting seals the edges and prevents the biscuits from rising properly.
• Use a wire rack to cool them so steam escapes from the bottom. Cooling on the pan keeps them soft; the rack helps them set with a light crunch on the outside.

Storage and Reheating

FAQ

Can I make these biscuits ahead of time?

Yes. You can mix the dry ingredients the night before and store them in an airtight container. Mix in the milk and proceed with shaping and baking when you’re ready; this cuts your hands-on time in half.

What if I don’t have a small cutter?

A glass rim works fine if it’s roughly 2 inches wide, or you can cut the dough into small squares with a knife. The exact shape doesn’t affect how they bake.

Why are my biscuits dense and heavy?

Overmixing is the most common culprit—stop mixing as soon as the milk is incorporated. Warm butter will also cause density; always use cold butter straight from the fridge.

Can I use whole wheat flour instead of all-purpose?

Whole wheat absorbs more liquid and produces denser biscuits. If you want to try it, replace no more than ¼ cup of the all-purpose flour with whole wheat and add 1 tablespoon extra milk to compensate.