This easy biscuit recipe makes soft, buttery biscuits with a crisp golden top and a fluffy inside. Perfect for breakfast, brunch, or a comforting side dish, these biscuits come together quickly using simple pantry staples. You can enjoy them plain, with butter and jam, or even as the base for biscuits and gravy!
Recipe Ingredients:
- 3 cups all-purpose flour, plus more for dusting
- 1/3 cup powdered milk
- 5 teaspoons baking powder
- 1 tablespoon sugar
- 2 teaspoons cream of tartar
- 2 teaspoons kosher salt
- 1 stick (8 tablespoons) cold butter, cut into bits, plus 4 tablespoons butter, melted
- 1/2 cup shortening
- 1 1/2 cups buttermilk
How To Make Biscuits Recipe?
- Preheat the oven: Set your oven to 230°C (450°F) to ensure it’s hot and ready for baking.
- Mix dry ingredients: In a medium bowl, stir together the flour, powdered milk, baking powder, sugar, cream of tartar, and salt.
- Cut in the fats: Using a pastry cutter, blend the cold butter bits and shortening into the dry mixture until it resembles coarse crumbs.
- Add buttermilk & form dough: Gently fold in the buttermilk until the dough just comes together—be careful not to overmix.
- Shape the biscuits: Turn the dough onto a lightly floured surface and press it into a circle about 2.5–4cm (1–1.5 inches) thick. Cut out rounds using a biscuit cutter or a glass.
- Prepare for baking: Arrange the biscuits in a cast-iron skillet or on a lined baking tray. Brush the tops with melted butter.
- Bake & serve: Bake for about 15 minutes or until golden brown. Serve warm with extra butter, jam, or your favorite toppings!
Recipe Tips:
- Keep ingredients cold : Cold butter and shortening create flakier biscuits. Chill them before mixing for the best texture.
- Don’t overmix the dough : Overworking the dough makes biscuits tough. Mix just until everything comes together.
- Use a sharp cutter : A dull cutter seals the edges, preventing biscuits from rising properly. Use a sharp biscuit cutter or a glass with a thin edge.
- Stack and fold for layers : Fold the dough a few times before cutting to create beautiful, flaky layers.
- Brush with butter twice : Brushing with melted butter before and after baking adds extra flavor and a golden crust.
How To Store Leftovers?
- Refrigerate: Let the leftover biscuits cool completely at room temperature. Store them in an airtight container in the fridge for up to 4 days.
- Freeze: Once cooled, place the biscuits in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 3 months.
Nutrition Facts
- Calories:280
- Total Fat:17 g
- Saturated Fat:7 g
- Carbohydrates:27 g
- Dietary Fiber:1 g
- Sugar:3 g
- Protein:5 g
- Cholesterol:22 mg
- Sodium:215 mg
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Biscuits Recipe
Description
This easy biscuit recipe makes soft, buttery biscuits with a crisp golden top and a fluffy inside. Perfect for breakfast, brunch, or a comforting side dish, these biscuits come together quickly using simple pantry staples. You can enjoy them plain, with butter and jam, or even as the base for biscuits and gravy!
Ingredients
Instructions
- Preheat the oven: Set your oven to 230°C (450°F) to ensure it’s hot and ready for baking.
- Mix dry ingredients: In a medium bowl, stir together the flour, powdered milk, baking powder, sugar, cream of tartar, and salt.
- Cut in the fats: Using a pastry cutter, blend the cold butter bits and shortening into the dry mixture until it resembles coarse crumbs.
- Add buttermilk & form dough: Gently fold in the buttermilk until the dough just comes together—be careful not to overmix.
- Shape the biscuits: Turn the dough onto a lightly floured surface and press it into a circle about 2.5–4cm (1–1.5 inches) thick. Cut out rounds using a biscuit cutter or a glass.
- Prepare for baking: Arrange the biscuits in a cast-iron skillet or on a lined baking tray. Brush the tops with melted butter.
- Bake & serve: Bake for about 15 minutes or until golden brown. Serve warm with extra butter, jam, or your favorite toppings!
Notes
- Keep ingredients cold : Cold butter and shortening create flakier biscuits. Chill them before mixing for the best texture.
- Don’t overmix the dough : Overworking the dough makes biscuits tough. Mix just until everything comes together.
- Use a sharp cutter : A dull cutter seals the edges, preventing biscuits from rising properly. Use a sharp biscuit cutter or a glass with a thin edge.
- Stack and fold for layers : Fold the dough a few times before cutting to create beautiful, flaky layers.
- Brush with butter twice : Brushing with melted butter before and after baking adds extra flavor and a golden crust.
Biscuits Recipe