Baking & Pastry > Bread Baking > Quick Breads > Biscuit Recipe (American)

Classic American Biscuits

Learn how to make flaky, tender American biscuits from scratch. This recipe is perfect for breakfast, brunch, or as a side dish for dinner. The key is using cold ingredients and handling the dough gently.

Prep Time
15 minutes
Cook Time
12-15 minutes
Servings
8-10 biscuits
Ingredients
  • 2 cups All-purpose flour
  • 4 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Cold unsalted butter
  • 3/4 cup Cold milk

Preparing the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt. Make sure the baking powder is evenly distributed for a good rise.

Cutting in the Butter

Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. It is essential that the butter stays cold to create flaky layers. Avoid overmixing.

Adding the Milk

Gradually add the cold milk, stirring gently until just combined. Do not overmix; the dough should be slightly shaggy and sticky. If it is too dry, add a little more milk, a tablespoon at a time.

Shaping the Biscuits

Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle. Fold the dough in half, then pat it back into a 3/4-inch thick rectangle. Repeat this folding process 3-4 times to create layers. For the final pat down, leave the dough at about 3/4 inch. Use a 2-inch biscuit cutter to cut out the biscuits. Press straight down and avoid twisting the cutter, as this can seal the edges and prevent them from rising properly. Re-roll the scraps once, if necessary, to cut out more biscuits.

Baking

Place the biscuits on a baking sheet lined with parchment paper. Brush the tops with a little milk or melted butter for a golden-brown crust (optional). Bake in a preheated oven at 450°F (232°C) for 12-15 minutes, or until golden brown.

Cooling

Let the biscuits cool on the baking sheet for a few minutes before serving. Serve warm with butter, jam, or your favorite toppings.

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FAQ

  • Why are my biscuits flat?

    Flat biscuits are often caused by using warm butter or overmixing the dough. Make sure your butter and milk are very cold, and handle the dough as little as possible.
  • Can I use shortening instead of butter?

    Yes, you can use shortening, but butter provides a richer flavor. Use the same amount of cold shortening as you would butter.
  • Can I freeze the biscuit dough?

    Yes, you can freeze the biscuits after cutting them out. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.