Crescent Butter 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.

Cold butter: Adds richness and flakiness to the biscuits.

Milk: Binds the ingredients together and adds moisture.

When cutting in the cold butter for this recipe, use a pastry cutter or two knives to ensure the butter is evenly distributed throughout the flour mixture. This will create small pockets of butter that melt during baking, resulting in flaky and tender biscuits.

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

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve 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.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.

• cold butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may alter the flavor slightly.

• cold butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, but it will impart a coconut flavor to the biscuits.

• 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 non-dairy alternative, though it may slightly change the flavor and texture.

• Allow the crescent butter biscuits to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make the biscuits soggy.

• For short-term storage, place the biscuits in an airtight container. They will stay fresh at room temperature for up to 2 days. If you prefer, you can also store them in the refrigerator, where they will last up to a week.

• To freeze the biscuits, first arrange them in a single layer on a baking sheet. Place the sheet in the freezer for about an hour, or until the biscuits are firm. This prevents them from sticking together.

• Once the biscuits are frozen, transfer them to a resealable plastic freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness. The biscuits can be frozen for up to 3 months.

• When you're ready to enjoy the frozen biscuits, preheat your oven to 350°F (175°C). Place the frozen biscuits on a baking sheet and bake for 10-15 minutes, or until they are heated through and slightly crispy on the outside.

• For a quicker option, you can also reheat the biscuits in the microwave. Place a damp paper towel over the biscuits and microwave on medium power for 20-30 seconds, or until warmed through. Be cautious not to overheat, as this can make the biscuits tough.

• If you want to add a touch of freshness to the reheated biscuits, brush them lightly with melted butter before serving. This will enhance their flavor and give them a delightful shine.

• Preheat your oven to 350°F (175°C). Place the crescent butter biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are warmed through.

• For a quick reheat, use a microwave. Place the biscuits on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Check for warmth and repeat if necessary.

• If you prefer a slightly crispy exterior, use a toaster oven. Set it to 350°F (175°C) and place the biscuits directly on the rack or on a baking sheet. Heat for about 5-7 minutes, keeping an eye on them to avoid over-browning.

• For a stovetop method, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until they are warmed through and slightly crispy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in the basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they are warming evenly.

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

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

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

• Measuring cups: Measure out 2 cups of flour, 1 tablespoon of baking powder, and ¾ cup of milk.

• Measuring spoons: Measure out 1 teaspoon of salt.

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

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

• Knife or crescent-shaped cutter: Cut the dough into crescent shapes.

• Floured surface: Turn the dough onto this surface for kneading.

• Cooling rack: Place the baked biscuits on this rack to cool.

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 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 roll out.

Preheat the oven early: Turn on the oven before you start mixing ingredients to save waiting time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and quick transfer of biscuits.