Homemade Biscuits

Quick Info

Prep: 15m | Cook: 12m | Servings: 6 biscuits

🛒 Ingredients

• 2 cups all-purpose flour (250g)
• 1 tbsp baking powder
• 1 tbsp granulated sugar
• 1 tsp salt
• 6 tbsp unsalted butter, very cold (85g)
• 3/4 cup whole milk (or buttermilk / 2% milk) (177ml)
• Melted salted butter (optional, for brushing)

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🍳 Equipment

• Box grater or pastry cutter
• 2 3/4-inch round biscuit cutter
• Cookie sheet
• Parchment paper
• Large mixing bowl

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📋 Instructions

1. Chill butter in the freezer for 10–20 minutes before starting.
2. Preheat oven to 425°F (220°C) and line a cookie sheet with nonstick parchment paper.
3. In a large bowl, whisk together flour, baking powder, sugar, and salt.
4. Grate cold butter using a box grater into the flour mixture, cutting or tossing until the mixture resembles coarse crumbs.
5. Add milk and stir with a wooden spoon or spatula just until combined (do not overwork).
6. Transfer dough to a well-floured surface and gently work together.
7. Fold dough in half over itself, gently flatten layers, rotate 90 degrees, and fold again; repeat 5–6 times.
8. Flatten dough by hand to 1-inch thickness (do not use a rolling pin).
9. Dust a 2 3/4-inch biscuit cutter with flour and press straight down into the dough without twisting.
10. Place biscuits less than 1/2-inch apart on the prepared sheet. Gently re-work scrap dough to yield remaining biscuits.
11. Bake at 425°F for 12 minutes or until tops are lightly golden brown.
12. Brush with melted salted butter immediately upon removal from oven.

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💡 Notes & Variations

• European unsalted butter produces the flakiest texture.
• Recipe easily doubles to yield 12 biscuits.

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