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!

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.

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.

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!

Has anyone had success with a gluten free flour for these biscuits?

A key ingredient for biscuits is flour. Use a soft flour like White Lily if you can find it. The recommendation of European butter is interesting, maybe because more fat and less water. Can't believe a Southerner would say this, but you don't need sugar. Finally - substitute buttermilk for the whole milk.

We live at 5600', found this recipe required zero modification, well, except I used Miyoko's vegan butter and Oatly Full Fat. That said, next time I will make buttermilk because I found them a bit bland, though my husband loved them as is. I patted into a rectangle, cut off the edges (which I rolled up, like a snail shell), and then cut the remaining into rectangles. I did melt some butter which I liberally slopped on before baking.

What do your cups of flour weigh? Weights for ingredients (especially in pastry) always appreciated.

2 cups White Lily self rising flour (the best for biscuits). About 1 cup heavy cream. Mix until slightly sticky dough. Not too wet, but not dry. Adjust as needed. Pat on floured surface to 1/2- 3/4 inch or so. Cut and stack. Pat. Cut and stack. Pat. Cut and stack. Pat to 1/2 - 3/4 inch Cut straight down, no twisting with biscuit cutter. Place on lightly buttered cast iron skillet. Brush with melted butter. Place in pre heated 500 degree oven.When golden remove from oven, about 10-12 minutes.

I did an experiment! I made the recipe as directed but I baked half the biscuits right away and let half sit for 30 minutes. The ones I baked right away were flakier, and the ones that sat less so; they'd puffed up a little while rising and rose a tiny bit higher in the oven. But I like the flakiness, so will keep this recipe but bake right away. Both were good! Thanks, NYT Cooking!

Soooooo disappointed. I’m not a very good baker, in fact I have never made biscuits. (I’m 74). But I was determined today. Mine never rose, but they looked ok after15 and they weren’t bad tasting. It was my husband who asked if I check the expiration of the baking powder. Ugh 2022. It took every part of me to not run out tonight and get new ingredients. I will however be making them soon.

Doubled the recipe subbed in one cup of flaxseed meal, used vegan butter and oat milk. Still delicious. esp the next day toasted w jam and butter. So loved by my picky kids.:)

Easiest Biscuits recipe here: 2 cups of self rising flour plus some for dusting.1 cup of good mayonnaise. 2 Tbs of water if needed.Make a flour well and add the mayonnaise in the center Mix until incorporated. If too dry, add 2 Tbs of water. Roll out on a floured surface.Cut using a biscuit cutter or floured dipped rim round glass or plastic cup. Bake at 400° until golden brown for 12 to 15 minutes.

My biscuits are rarely fluffy and I'm wondering if anyone has sound advice for high altitude measurements? I live at almost 7000 ft elevation in Wyoming.

Delicious. Best biscuits I've ever made.

Has anyone tried this with GF flour?

I prefer to cut my biscuits into squares or rectangles with a knife instead of a round object. They rise better and there is no need to gather up scraps to shape and cut again. These 2nd round cuttings are tougher and uglier than the 1st round. Why have any 2nd round biscuits?

Very good recipe

This is basically the recipe I use BUT I sub whole milk for buttermilk. I will say my best tricks are: freeze the flour and butter for 30 minutes before starting and touch it as little as possible. If you find it like a letter three times (rotating 90 degrees each time), you will get the layers you deserve.I use the grate plate of a food processor to cut the butter in. The whole concept is to keep the fat as cold as possible so when it hits the oven it just rises like a volcano.