Biscuits Recipe

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.

Butter: Adds richness and flakiness to the biscuits.

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

When cutting in the cold butter for the biscuits, use a pastry cutter or two knives to ensure the butter remains cold and forms small, pea-sized pieces. This will help create a flaky texture in the final product. Avoid using your hands too much, as the heat can melt the butter.

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

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• 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.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust the recipe accordingly.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral content.

• salt - Substitute with kosher salt: Kosher salt has larger grains, so use slightly more to achieve the same level of saltiness.

• cold butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the flavor.

• cold butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, but it will add a slight coconut flavor.

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

• milk - Substitute with plant-based milk: Almond milk, soy milk, or oat milk can be used for a dairy-free option, though it may slightly alter the flavor and texture.

• Allow the biscuits to cool completely on a wire rack before storing or freezing. This prevents condensation and sogginess.
• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days.
• To extend freshness, refrigerate the biscuits in an airtight container. They will stay fresh for up to a week.
• For freezing, wrap each biscuit individually in plastic wrap or aluminum foil. This helps maintain their texture and flavor.
• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label with the date for easy tracking.
• Store the biscuits in the freezer for up to 3 months. They will retain their quality and taste.
• To reheat frozen biscuits, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for 10-15 minutes, or until heated through.
• Alternatively, you can microwave the frozen biscuits on a microwave-safe plate. Heat on medium power for 20-30 seconds, checking frequently to avoid overcooking.
• For a crispier texture, consider toasting the biscuits in a toaster oven after microwaving.
• Enjoy your biscuits with your favorite jam, butter, or alongside a warm bowl of soup.

• Oven Method:

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

• Microwave Method:

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

• Skillet Method:

  1. Preheat a skillet over low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the biscuits in the skillet and cover with a lid.
  4. Heat for about 2-3 minutes on each side, or until they are warmed through.

• Toaster Oven Method:

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

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the biscuits in a steamer basket and cover with a lid.
  3. Steam for about 5 minutes, or until they are warmed through.

• Oven: Preheat to 425°F (220°C) to bake the biscuits until golden brown.

• 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.

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

• Biscuit cutter: Cut the dough into biscuit shapes.

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

• Parchment paper: Line the baking sheet to prevent sticking.

• Spatula: Transfer the biscuits from the floured surface to the baking sheet.

• Cooling rack: Allow the biscuits to cool after baking.

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

Use a food processor: Quickly cut in the cold butter using a food processor instead of doing it by hand.

Chill the dough: Prepare the dough in advance and chill it in the fridge. This makes it easier to handle and saves time.

Quick cleanup: Line your baking sheet with parchment paper for a faster cleanup.

Batch preparation: Double the recipe and freeze extra biscuits for a quick bake later.