Ingredients
2 cups
All-Purpose Flour
4 teaspoons
Baking Powder
¼ teaspoon
Baking Soda
1 teaspoon
Granulated Sugar
½ teaspoon
Kosher Salt
⅓ cup
Cold Butter (cut into small cubes)
¾ cup
Milk (or as needed)
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Recipe Instructions
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Preheat oven to 425 - 450 degrees. In a mixing bowl, stir together the flour, baking powder, salt, …
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Use a fork (or pastry blender, if you prefer that) to cut in the cold butter pieces until the …
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Gradually stir in milk - seriously, don't dump all the milk in at once! Add just enough milk until …
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Turn the dough out onto a floured surface.
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Don’t overdo the kneading. Unlike yeast bread, you don’t want to overdevelop the gluten in the flour. The best biscuits are so tender they practically melt in your mouth, so be sure not to overwork the biscuit dough. Avoid twisting the cutter. When using a biscuit cutter, avoid twisting it or it will seal the edges and they won’t bake up nice and flaky. Use a sharp cutter, the blunt edge of a glass will also keep the biscuits from rising nicely.
How to Make Flaky Biscuits
Use very cold butter and cut it in into the dry ingredients before adding liquid, the little pockets of butter create lift and flaky layers.
Use a pastry cutter if you have one or a sturdy fork. You could also pulse a few times in your food processor with the dough blade. You don’t want to incorporate the butter completely, it should be about the size of peas.
