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–+ servings
biscuits next to a bowl of butter on a wooden counter.

Quick Biscuits

erynwhalen
These flaky, buttery quick biscuits are the perfect addition to any breakfast or dinner. Loved by young and old alike, make them a few times and soon you'll be able to recall this easy recipe by memory.
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Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Course Breads
Cuisine American
Servings 10
Calories 170 kcal

Ingredients
  

  • 2 cups all purpose organic unbleached flour
  • 1 tbsp Baking powder
  • 4 tsp Organic granulated sugar
  • 6 tbsp Butter frozen and sliced into pieces
  • 3/4 cup cold whole milk - more if needed 1 tablespoon at a time while kneading
  • 1 tsp kosher salt

Instructions
 

  • Preheat oven to 350°F. A hot oven is key for rise.

    In a large bowl, combine flour, baking powder, sugar, and salt.

    Slice frozen butter into small pieces or grate with a box grater. Add to the flour mixture and cut in with a pastry blender or fork until you see coarse crumbs.

    Pour milk into the center. Mix gently with a wooden spoon or silicone spatula until a shaggy dough forms.

    Transfer dough to a lightly floured surface. Knead by hand 3-4 times, then press into a thick rectangle.

    Use a biscuit cutter or measuring cup to cut biscuits. Avoid twisting the cutter to keep edges clean.

    Place biscuits on a prepared baking sheet or into a cast iron skillet.

    Bake 12-15 minutes until the tops of the biscuits are golden brown.

    Brush with melted butter for extra flavor.

Notes

Butter Temperature Matters: Using frozen butter (not just cold) is key to achieving those signature flaky layers. Grating butter with a box grater is an easy way to distribute it evenly.
Don’t Overmix: Stir until a shaggy dough forms. Overmixing will develop the gluten and make your biscuits tough instead of tender.
Buttermilk Substitute: If you don't have buttermilk, mix 1 tablespoon of white vinegar into whole milk and let it sit for 5 minutes.
For Taller Biscuits: When cutting, press straight down without twisting the cutter. Twisting seals the edges and prevents a good rise.
Storage Tip: Biscuits are best fresh but can be stored in an airtight container at room temp for 1 day, or frozen for up to 2 months.

Nutrition

Serving: 1gCalories: 170kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 2gCholesterol: 20mgSodium: 335mgFiber: 1gSugar: 3g
Keyword biscuit, bread, breakfast
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