Biscuits. You know you love them. Here’s how to make them at home — and chances are, you already have all the ingredients. This recipe is under 30 minutes from start to finish (especially if you’re using a food processor).
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspon salt
- 1 tablespoon white sugar
- 1/3 cup unsalted butter, cold, cubed into 1/2″ pieces
- 1 cup milk, room temperature
Preheat over to 425 degrees F.
In a food processor, mix together the flour, baking powder, salt, and sugar. Add the butter and process until cloarsely mixed. Gradually add the milk and pulse the processor until the dough starts to pull away from the sides.
Turn the dough out onto a floured surface, and knead for about a minute. Roll out the dough until it’s 3/4 – 1 inch thick (depending on how tall you like your muffins), and use a large round cutter (2″ or more in diameter) to cut out biscuits, and place on a baking sheet. Repeat as necessary to use all the dough.
Bake for about 15 minutes, or until top is light brown. Let cool for a few minutes before serving.
Notes and tips:
- A food processor makes this recipe quick and easy to make, but if you don’t have one, don’t sweat it. You can prepare the dough in a large mixing bowl instead, using a pastry masher to work the butter into the flour. It’s a handy tool, and cheap to buy at Target, Best Buy, or Amazon.
- You can substitute shortening for the butter, but I don’t recommend it because, well, butter. You’re going to put butter on the biscuits when you eat them, aren’t you? AREN’T YOU?
- I will often substitute 1/2 cup of whole wheat flour for 1/2 cup of the all-purpose flour. You might have to add a bit more milk so teh biscuits don’t come out too dry.
- The butter should be cold so that it stays solid while you work it into the flour. The milk should be room temperature, though, otherwise the biscuits will take longer to bake.
- This is a great basic recipe, to which you can add all sorts of interesting things. Herbs, minced garlic, parmesan cheese… go crazy.