Basic Biscuits Recipe

All-purpose 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.

Unsalted butter: Adds richness and flakiness to the biscuits.

Milk: Brings the dough together and adds moisture.

When cutting the butter into the flour mixture, use a pastry cutter or two knives to ensure the butter stays cold. This will help create those desirable flaky layers in your biscuits. Avoid using your hands too much, as the heat from your fingers can melt the butter.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser biscuit.

• all-purpose flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance, though texture may vary slightly.

• 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.

• salt - Substitute with sea salt: Provides a slightly different flavor profile but works similarly in the recipe.

• unsalted butter - Substitute with salted butter: Adjust the added salt in the recipe to compensate for the salt in the butter.

• unsalted butter - Substitute with coconut oil: Offers a dairy-free option and adds a slight coconut flavor.

• milk - Substitute with buttermilk: Adds a tangy flavor and helps to tenderize the biscuits.

• milk - Substitute with almond milk: A dairy-free alternative that works well in most baking recipes.

• To keep your biscuits fresh and delicious, allow them to cool completely on a wire rack after baking. Once cooled, store them in an airtight container at room temperature. They should stay fresh for up to 2 days.
• For longer storage, wrap each biscuit individually in plastic wrap or aluminum foil. Place the wrapped biscuits in a resealable plastic bag or an airtight container and store them in the refrigerator. They can last up to a week this way.
• If you want to freeze your biscuits, first let them cool completely. Wrap each biscuit tightly in plastic wrap, then place them in a resealable plastic freezer bag. Label the bag with the date and type of biscuits. They can be frozen for up to 3 months.
• When you're ready to enjoy your frozen biscuits, preheat your oven to 350°F (175°C). Remove the biscuits from the freezer and unwrap them. Place them on a baking sheet and bake for about 10-15 minutes, or until they are heated through and slightly crispy on the outside.
• Alternatively, you can thaw the biscuits at room temperature for about an hour before reheating them in the oven for a few minutes. This method helps retain their original texture and flavor.
• For a quick reheat, you can also microwave the biscuits on a microwave-safe plate. Cover them with a damp paper towel and heat on medium power for 20-30 seconds. This method is convenient but may result in a slightly softer texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the biscuits on a baking sheet.
  3. Cover them with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes or until warmed through.

• Microwave Method:

  1. Place the biscuits on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds.
  4. Check and add additional 10-second intervals if needed.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the biscuits directly on the rack or on a baking sheet.
  3. Heat for about 10 minutes or until they are warmed through and slightly crispy.

• 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 2-3 minutes on each side, checking frequently to avoid burning.

• 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 warmed through and slightly crispy.

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

• Mixing bowl: Use a large one to whisk together the flour, baking powder, and salt.

• Whisk: Helps in combining the dry ingredients evenly.

• Pastry cutter: Cut the cold butter into the flour mixture until it resembles coarse crumbs.

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

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

• Rolling pin: Roll out the dough to about ½ inch thickness.

• Biscuit cutter: Cut out the biscuits from the rolled dough.

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

• Parchment paper: Line the baking sheet to prevent the biscuits from sticking.

• Cooling rack: Allow the biscuits to cool slightly after baking.

Pre-measure ingredients: Measure out the flour, baking powder, and salt ahead of time to streamline the process.

Use a food processor: Quickly cut the butter into the flour mixture using a food processor instead of doing it by hand.

Chill the dough: Prepare the dough in advance and chill it in the refrigerator. This makes it easier to handle and saves time during baking.

Batch baking: Double the recipe and freeze half of the biscuits for future use. This way, you only need to bake once.