Homemade biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. They make a great Thanksgiving side. And if you've never made them before, you'll be delighted to know that biscuits are easy to make. Really.
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
The New York Times Cooking
The New York Times Cooking
The New York Times Cooking
Step 2
Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat two more times. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
The New York Times Cooking
By The New York Times
Step 3
Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured biscuit cutter (or even a glass, though its duller edge may result in slightly less tall biscuits). Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
Step 4
Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.
The New York Times Cooking
The New York Times Cooking
Private Notes
Leave a Private Comment on this recipe and see it here.
Ratings
5 out of 5
9,682 user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Comments
Kim
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!
swalters
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!
Samsnona
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!
Nancy Blackett
I am here to tell you that you can use 3 cups of flour, 1 Tbs baking powder, and that same 5 Tbs of butter and still get delectable, flaky, high rise biscuits...only now you have more of them.
Christa Buttrill
Tried this recipe and used coconut milk instead of whole milk and let me tell you. So light and fluffy as well as they taste so delicious! I baked them in a cast iron pan. I did have to let them bake a little longer than the recipe called for but this is a recipe keeper for sure. Thank you!!
Lillie
Excellent biscuit recipe, except I do think it calls for too much baking powder — I could taste it. Next time, I may halve the amount called for, and will add more salt. Other than that, 10/10!
Lillie
@Lillie Update: Significantly better with 1 TBSP baking powder, and no difference in rise. Also, use buttermilk.
