Basic Biscuits Recipe

All-purpose flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Unsalted butter: Adds richness and flakiness to the biscuits.

Milk: Binds the ingredients together and adds moisture to the biscuits.

When cutting in the butter for this biscuit recipe, make sure it is very cold. You can even place it in the freezer for a few minutes before using it. This ensures that the butter stays solid and creates those desirable flaky layers in the biscuits. Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. This technique helps to distribute the butter evenly without melting it, which is crucial for achieving the perfect texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• all-purpose flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance, though the texture may vary slightly.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• unsalted butter - Substitute with salted butter: If using salted butter, reduce the added salt in the recipe by half.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, though it will impart a slight coconut flavor.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the biscuits more tender.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative, though it may slightly alter the flavor.

• Allow the biscuits to cool completely on a wire rack before storing or freezing. This ensures they don't become soggy from trapped steam.
• For short-term storage, place the biscuits in an airtight container. They can be kept at room temperature for up to 2 days.
• To extend their freshness, store the biscuits in the refrigerator. Use an airtight container or wrap them tightly in plastic wrap. They will stay fresh for up to a week.
• For freezing, individually wrap each biscuit in plastic wrap or aluminum foil. This prevents them from sticking together and makes it easy to grab just one or two at a time.
• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.
• Biscuits can be frozen for up to 3 months. When ready to enjoy, thaw them at room temperature or reheat directly from frozen.
• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for 10-15 minutes, or until warmed through.
• Alternatively, you can reheat the biscuits in the microwave. Wrap them in a damp paper towel and heat on medium power for 20-30 seconds per biscuit.
• For a crispy exterior, consider reheating the biscuits in a toaster oven. This method helps maintain their delightful texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the biscuits on a baking sheet.
  3. Cover them lightly with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes or until warmed through.

• Microwave Method:

  1. Place the biscuits on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds.
  4. Check and add more time in 10-second increments if needed.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the biscuits directly on the rack or on a small baking sheet.
  3. Heat for 5-10 minutes or until they are warmed through and slightly crispy on the outside.

• Stovetop Method:

  1. Heat a skillet over low heat.
  2. Place the biscuits in the skillet and cover with a lid.
  3. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.

• Air Fryer Method:

  1. Preheat the air fryer to 320°F (160°C).
  2. Place the biscuits in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure they don't overcook.

• Steaming Method:

  1. Place a steaming basket over a pot of simmering water.
  2. Arrange the biscuits in the basket, ensuring they don't touch the water.
  3. Cover and steam for about 5 minutes or until heated through.

• Oven: Preheat to 450°F (230°C) for baking the biscuits.

• Mixing bowl: Combine the flour, baking powder, and salt.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, baking powder, and milk accurately.

• Measuring spoons: Measure out the salt and baking powder.

• Wooden spoon: Stir the milk into the dry ingredients until the dough pulls away from the bowl.

• Floured surface: Knead and roll out the dough.

• Rolling pin: Roll the dough to about ½ inch thick.

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking sheet: Place the biscuits on this for baking.

• Oven mitts: Protect your hands when placing and removing the baking sheet from the oven.

Pre-measure ingredients: Measure out flour, baking powder, salt, and butter ahead of time to streamline the process.

Use a food processor: Quickly cut in the butter by pulsing the dry ingredients and butter together in a food processor.

Cold butter trick: Freeze the butter and grate it into the dry ingredients for faster incorporation.

No-knead method: Skip kneading by gently folding the dough a few times to combine.

Batch baking: Double the recipe and freeze extra biscuits for quick baking later.