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!

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.

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.

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!

Just cant seem to get the rise correct. They always come out too flat for me. If I make them thicker, then they are too dense.

I didn’t have the best success with this. I did the butter in the food processor but it broke it up too much so it was more the texture of a scone or cobbler topping rather than a flaky biscuit. I also didn’t think the taste was quite right. Maybe it was the baking powder. Mine did have aluminum in it. Overall this is one of the few highly rated NYTimes recipes I didn’t love. Under sausage gravy though it was all..gravy ;)

5 tablespoons of butter = 71 grams

Help! My biscuits didn’t rise! What went wrong?

I weighed the flour instead of measuring in a cup and the batter is really wet. I tried to press it out but it just stuck to my hands. I added more flour but still seems too wet to be able to cut. I’m letting it rest now and hoping it will come together. Next time I will just use the measuring cup.

My dough was way too sticky. What did I do wrong?

Love how easy this is. No fuss, great biscuits.

Why "rest" the biscuits before baking? They are made with baking powder. They'll be fine without this step. And do not preheat the oven for 30 minutes. I make biscuits often. Once I have cut the biscuits and placed them into melted butter (turning over so butter coats both top and bottom), I put then into the oven that I turned on to 400 F when I got the stuff out to make them. Making them takes 5 minutes, and I pop them in the oven. Thirty minutes later they are golden and delicious.

Can you substitute almond flour to make them gluten free?

I froze the butter and grated it. Perfect.

Consider self-rising flour, lowest protein content available. Don't cut into circles.The final remnants get tough. Use a pan scraper or knife back to make squares. Don't forget the outside edges. Ones cut with a sharp knife will 'slump,' layers trying to slide off one another. Turn the pan halfway through your bake. Parchment paper makes for faster clean up, easier transfer to a rack for cooling. Use fingers to massage the dough flat vs. rolling. A pinch of salt helps.

Wow. These are beautiful biscuits. Was just ready to rest the dough when the tornado sirens went off (thanks Kansas!), so this batch got a quick wrap in clingfilm and rested in the fridge for about an hour. The dough that came out was pillowy, soft, and super easy to work with. I skipped the sifting, and grated frozen butter into the flour mixture- these take about 5 minutes more effort than drop biscuits, but so worth it. Excellent flavor and texture- this is the ultimate Bn’G biscuit!!

I can’t wait to try this recipe. The notes are helpful. I will make a vegan version of these and then I’ll report back on how successful I’ve been. Wish me luck!

Thank you for this recipe - it looks amazing and I look forward to making it. I have two questions:1. How can I make this recipe dairy free? 2. Can I add chives, fresh or dried herbs to this reicpe?

I think there's a typo in Total Time 1 hour, Prep Time 5 minutes, Cook Time 55 minutes, and then later says Bake 10 to 15 minutes.