All-Purpose Biscuits Recipe (2024)

By Sam Sifton

Updated Nov. 13, 2023

All-Purpose Biscuits Recipe (1)

Total Time
1 hour
Prep Time
5 minutes
Cook Time
55 minutes
Rating
5(6,067)
Notes
Read community notes

Homemade biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. They make a great Thanksgiving side. And if you've never made them before, you'll be delighted to know that biscuits are easy to make. Really.

Featured in: A Quest for New York’s Perfect Biscuit

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Ingredients

Yield:6 to 8 servings

  • 2cups all-purpose flour, plus more for dusting
  • 2tablespoons baking powder
  • 1scant tablespoon sugar
  • 1teaspoon salt
  • 5tablespoons cold, unsalted butter, preferably European style
  • 1cup whole milk

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

204 calories; 8 grams fat; 5 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 4 grams protein; 287 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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All-Purpose Biscuits Recipe (2)

Preparation

Make the recipe with us

  1. Step

    1

    Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.

  2. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat two more times. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.

  3. Step

    3

    Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured biscuit cutter (or even a glass, though its duller edge may result in slightly less tall biscuits). Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.

    All-Purpose Biscuits Recipe (3)
  4. Step

    4

    Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

Ratings

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6,067

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Private Notes

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Cooking Notes

Kim

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!

swalters

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!

Samsnona

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!

LEL

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.

Cie

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.

Ceece

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!

David

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.

JoanC

"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.

cc

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.

Gael C

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!

Tinsa

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.

Christine

Hey--what's with this "cover the dough and allow it to rest for 30 minutes??" Are you kidding? Cut those puppies and pop them right into the oven at 425 degrees F and watch them head for the sky. Why take such a simple recipe and complicate it?

Regular old American unsalted butter works just fine. So does 1% milk or whatever kind you have in the fridge. Start with 2/3 cups and work your way up, as the dough requires.

2 T of baking powder?? Ewww.... See comment below.

Bill

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.

Donneek

I prefer Strawberry Shortcake made with biscuits. These are perfect with a little more sugar and a teaspoon of vanilla and 1/2 teaspoon of gr. coriander. yum!

As a basic biscuit they were perfect.

Tamar

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!

Kirst

I made these this morning and they were delicious. I accidentally missed the step where I was supposed to fold the dough over a couple of times. As a result, they were pretty flat. However, the two that I made from the leftover scraps, were tall and fluffy, which was more ideal, of course.

Camille

Super easy and tasty recipe. I’ve made these three times and the biscuits always come out perfect. I recommend setting your over rack a little higher than the middle (assuming your oven heats from hot coils on the bottom) so that the bottoms of your biscuits don’t cook too fast. Having a perfect biscuit with a burnt bottom is never fun.

NG

I’ve tried a few times to make biscuits and they’ve never quite worked. These were great.- nice rise. I would make them again. I actually tried this recipe twice. The first time I mistakenly added baking soda, not powder. They looked nice yet the flavor was horrible, as to be expected. At a minimum it was an interesting science experiment.

myr

Needs a tad more salt! It’ll be wet.

Skyler A.

I left out the sugar and held back some of the milk based on how wet the dough felt and they came out great. Very basic and trusty biscuit recipe:)

Len

I don't know -- I've had really great biscuits and I'm still on the search for that perfect recipe!I made these exactly as directed, and then with buttermilk. No difference. I used brand-new baking powder, but the loft was the same as my older baking powder. I used a sharp biscuit cutter, but these still didn't have the loft I want. They are generally soft, without a nice crisp outside and tender inside.These are best eaten the same day for best flavor.

KK

Used buttermilk, goofed and forgot to let dough rest but turned out great nonetheless. Flipped oven to convection for last 5 minutes for better browning.

Ben

Very good biscuits! Personally I will add a little more salt and more butter next time. While the biscuits were delicious and rose nicely, they were a little dry and bland for my taste. Adding some salted butter when consuming could be a good solution as well.

Julie KN

I usually make the Scott Peacock/Edna Lewis recipe (also on this site) because to me it seems like the gold standard. I tried this recipe to switch things up. These biscuits are tasty, but tbh, the Peacock/Lewis biscuits are just as easy and far superior. I do not understand laminating biscuit dough. You get a lighter, more fluffy, tender biscuit without it. It seems to be a chef-y thing that emerged in the last few decades. Doeanyone have insight? Is there a history of laminating biscuit dough?

Gunzablazin

Absolutely fantastic recipe that requires no adjustments. Sam Shifton KNOWS what he is doing. Trust the recipe. Thank you.

CC Baker

Good simple recipe to make with kids, really great recipe. Instead of a biscuit cutter, I cut into squares with a sharp knife.

abbie s

Made as written, although I doubled the recipe, it made 13 3” round biscuits.I brushed them with melted butter before baking. They took a while to brown, baked about 18 minutes, I might try upping to 450° while keeping a close eye on them.Delicious and softly flaky!

MeeshM

Too wet and too sweet.

CanuckCook

I don't know what I did; while these were light and delicate, they had a dumpling-like texture rather than a flaky interior with a crisp crust. I baked them on a pot pie, but I do that all the time with biscuits from other recipes.

Mamadoesitall

Tried and trusted. I've made this multiple times they always turn out wonderful! I do freezer and grate my butter.

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All-Purpose Biscuits Recipe (2024)

FAQs

What is the secret to a good biscuit? ›

The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most (they are so fluffy!). See our easy drop biscuits and cheese drop biscuits for even easier biscuits.

Are biscuits better with all-purpose or self rising flour? ›

Can I use all-purpose flour? Yes, the biscuits will be denser, and you will need to add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt for each cup of flour. But using White Lily self-rising flour or pastry flour combined with the mentioned baking powder and salt will give you the best results.

Are biscuits better made with butter or Crisco? ›

Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!

Is all-purpose flour better for biscuits? ›

To begin with, biscuits are made from flour. So the first thing you want to think about is what kind of flour to use. Cake flour will give you a lighter, fluffier biscuit, but the outer crust won't have as much bite to it. Conversely, all-purpose flour will provide more bite, but it'll be a drier, less airy biscuit.

What does adding an egg to biscuits do? ›

As it turns out, adding hard-boiled egg yolks to your biscuit dough is a way to ward off an overworked, tough dough that can be the downfall of a butter-based pastry. When the trick is employed, the pastry shatters and then dissolves in your mouth quickly, tasting like a knob of flaky butter.

Which liquid makes the best biscuits? ›

*Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer; use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.

What kind of flour do southerners use for biscuits? ›

Besides being passed down by beloved grandmothers, Southern biscuits are typically made with flour made from soft red winter wheat, such as White Lily.

Does sifting flour make biscuits better? ›

Sifted flour is also much lighter and airier than unsifted flour and is easier to mix into other ingredients when making batters and doughs.

What brand of flour is best for biscuits? ›

SouthernKitchen.com says, "Ask any Southern chef or sagacious biscuit grandma and you'll hear a pattern emerge: they all swear by White Lily flour."

Is buttermilk or milk better for biscuits? ›

Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.

What makes biscuits taste better? ›

Use good butter and dairy

Because biscuit recipes call for so few ingredients, it's important that every one is high quality—you'll really taste the difference. Catherine recommends splurging a bit on a grass-fed butter or European-style butter (now's the time to reach for Kerrygold!).

What does milk do in biscuits? ›

Milk encourages the browning reactions characteristic of baked goods like pastry crusts, cookies and biscuits. Milk contributes to the keeping quality of bread and gives it a soft crust. Additional protein and sugar (lactose) in milk adds more sweetness and a browner color to baked goods than water.

Why do you put sugar in biscuit dough? ›

Sugar gives sweetness, but it is also important in developing the texture of the biscuit. Dissolved sugar tends to inhibit starch gelatinisation and gluten formation and creates a biscuit with a more tender texture. Undissolved sugar crystals give a crunchy, crisp texture.

Why do you put baking powder in biscuits? ›

Typically, baking powder is called for in recipes that do not otherwise have an acidic ingredient, such as molasses or buttermilk. As with baking soda, the purpose of baking powder is to create air bubbles that give your baked goods their light, airy texture.

What is the best fat to use for biscuits? ›

High-fat butter, such as Kerrygold Butter, is best. The rich fat from the butter releases water when the biscuits are baking which is what contributes to the beautiful layers and flakiness that we love about biscuits.

What is the key characteristics of a good biscuit? ›

In general, a rolled biscuit of desirable quality has a golden brown, smooth and crisp crust without brown specks, and a tender and flaky crumb; it is expected to be symmetrical in shape with a high height, flat top and straight side (Learning and Food Resource of Oregon State University, 2012, see web references).

What are the two most important steps in biscuit making? ›

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

How to get biscuits to rise better? ›

A hot oven helps biscuits bake—and rise—quickly. We recommend 475˚F for 15 minutes. Remove them from the oven as soon as they are lightly brown.

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