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 helps create a flaky texture. Make sure it's cold.

Milk: Brings the dough together and adds moisture.

When cutting in the butter for your biscuits, make sure it remains cold. This helps create those desirable flaky layers. Use a pastry cutter or two knives to incorporate the butter into the flour mixture until it resembles coarse crumbs. If the butter starts to soften, pop the mixture into the fridge for a few minutes before continuing.

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

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used to maintain 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 adds a slightly different mineral flavor.

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

• cold butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may alter the flavor slightly.

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

• Allow the biscuits to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.
• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. 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 thaw only what you need.
• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their storage time.
• Biscuits can be frozen for up to 3 months. For best results, use them within this time frame to enjoy their optimal flavor and texture.
• 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 individual biscuits on a microwave-safe plate. Heat on medium power for 20-30 seconds, checking frequently to avoid overcooking.
• For a crispier texture, you can also reheat biscuits in a toaster oven. Set it to a low temperature and toast for a few minutes until warmed and slightly crispy.
• If you prefer a softer biscuit, wrap it in a damp paper towel before microwaving. This will help retain moisture and prevent it from drying out.

• 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 if needed, but be careful not to overheat as they can become tough.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the biscuits directly on the rack or on a small baking sheet.
  3. Heat for about 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 5-7 minutes, flipping halfway through, until they are warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the biscuits in the air fryer basket in a single layer.
  3. Heat for about 3-5 minutes or until they are warmed through and slightly crispy.

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

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

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

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

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

• Rolling pin: Roll out the dough to 1-inch thickness.

• Biscuit cutter: Cut the dough into biscuit shapes.

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

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

• Flour sifter: Optional, but useful for ensuring the flour is light and free of lumps.

• 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 by pulsing it with the dry ingredients in a food processor.

Chill the dough: Prepare the dough in advance and chill it. This makes it easier to handle and saves time when you're ready to bake.

Skip the kneading: Instead of kneading, gently fold the dough a few times to save time and avoid overworking it.

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