Easy Classic Biscuits

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These easy to make Classic Biscuits, made with all-purpose flour and butter, are a tried-and-true recipe from the Good Housekeeping cookbook that turn out fluffy and delicious every time.

Prep Time10

Cook Time12

Total Time22

Course: Breakfast, Side Dish, Snack

Cuisine: American

Keyword: Butter, Flour

Servings: Biscuits

Calories: 83kcal

Author: Laura Lynch

Ingredients

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold salted butter cubed
1/2 cup cold milk

Instructions

Preheat oven to 450°F. Line a baking sheet with parchment paper or a silicon baking mat. Set aside.
Combine flour, baking powder, and salt in a large bowl and mix well. Add the butter to the flour mixture and cut with a pastry cutter until it resembles coarse cornmeal. Make a well in the middle of the mixture. Pour in 1/4 cup of milk. Lightly and quickly mix with a fork. Add additional milk just to form dough moist enough to leave the sides of the bowl and cling to the fork.
Turn dough out on a floured surface. Knead together 4-5 times, adding enough flour to make it less tacky.
Pick up side of dough furthest from you and fold toward you. With palms, push down, pressing dough away from you. Turn dough a quarter turn. Repeat process 6-7 times, working gently.
Lightly roll dough out from the center to 3/4” thick.
Using a floured 3” biscuit cutter, cut out biscuits - straight without twisting - as close to each other as possible. Flour cutter between cuttings. Lift the biscuits with a spatula and place on the baking sheet, about 1” apart. Brush tops of biscuits with milk or melted butter.
Bake 12-15 minutes or until lightly golden. Remove from the oven and set aside to cool.

Notes

Before incorporating the butter and milk into the dough, make sure they are both very cold.
Biscuit dough, unlike bread dough, does not require resting. You want to keep all of the butter in the dough cool. If you don't use the dough right away, the butter will soften. So put the dough back in the refrigerator if you don't cut the biscuits out immediately.
Take care not to over-knead the dough. This will result in dry, tough biscuits

Nutrition