Homemade Biscuit 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.

Cold butter: Adds richness and creates a flaky texture when it melts during baking.

Milk: Brings the dough together and adds moisture.

When cutting in the butter for this biscuit recipe, make sure it is very cold. You can even freeze the butter for about 15 minutes before using it. This ensures that the butter remains solid while you mix it into the flour mixture, creating small pockets of fat that will melt during baking. These pockets of melted butter produce steam, which helps to create the flaky layers that are characteristic of a good biscuit.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it 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 mineral taste.

• cold butter - Substitute with margarine: Margarine can be used in the same quantity and will provide a similar texture, though the flavor may differ slightly.

• cold butter - Substitute with coconut oil: Use solid coconut oil for a dairy-free option; it will add a slight coconut flavor.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the biscuits more tender.

• milk - Substitute with almond milk: For a dairy-free option, almond milk can be used, though it may slightly alter the flavor.

• Allow the freshly baked biscuits to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the biscuits soggy.
• Store the cooled biscuits in an airtight container at room temperature for up to 2 days. If you live in a humid climate, consider storing them in the refrigerator to maintain their texture.
• For longer storage, wrap each biscuit individually in plastic wrap or aluminum foil. Place the wrapped biscuits in a resealable freezer bag or airtight container. Label the container with the date to keep track of freshness.
• Freeze the biscuits for up to 3 months. When you're ready to enjoy them, thaw the biscuits at room temperature or reheat them directly from the freezer.
• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for 10-15 minutes, or until warmed through. This method helps to restore their crispy exterior and fluffy interior.
• Alternatively, you can reheat individual biscuits in the microwave. Wrap a biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the biscuits tough.
• If you prefer a softer texture, brush the tops of the biscuits with melted butter before reheating. This adds a rich flavor and helps to keep them moist.
• For a creative twist, consider using leftover biscuits in other recipes. Crumble them over soups or salads for added texture, or use them as a base for desserts like strawberry shortcake.
• Remember to always handle the biscuits gently to avoid crushing their delicate, flaky layers. Proper storage and reheating techniques will ensure that your homemade biscuits remain delicious and satisfying.

• Preheat your oven to 350°F (175°C). Place the leftover biscuits on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent them from drying out. Bake for 10-15 minutes or until they are heated through. This method ensures that the biscuits remain crispy on the outside and soft on the inside.

• For a quick reheating method, use a microwave. Place the biscuits on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue heating in 10-second intervals. This method is fast but may result in a slightly softer texture.

• If you have an air fryer, preheat it to 300°F (150°C). Place the biscuits in the air fryer basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly. This method helps maintain a crispy exterior.

• On the stovetop, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the skillet. Place the biscuits in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until they are warmed through. This method adds a delightful buttery flavor to the biscuits.

• For a steam method, place a steaming rack in a pot with a small amount of water. Bring the water to a simmer. Place the biscuits on the rack, cover the pot, and steam for 5-7 minutes. This method keeps the biscuits moist and soft.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the biscuits on the toaster oven tray. Heat for 8-10 minutes, checking halfway through to ensure they are warming evenly. This method is convenient and effective for small batches.

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

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

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

• Measuring cups: Measure out the flour, baking powder, and milk accurately.

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

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

• Biscuit cutter: Cut the dough into biscuit shapes.

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

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

• Flour sifter: Optional, but useful for ensuring the flour is lump-free.

• Spatula: Transfer the biscuits to the baking sheet.

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

Pre-measure ingredients: Measure out flour, baking powder, and salt in advance to streamline the process.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.

Chill the dough: Prepare the dough ahead of time and refrigerate it. This makes it easier to handle and saves time when you're ready to bake.

Freeze extra biscuits: Double the recipe and freeze half the biscuits before baking. You can bake them directly from the freezer when needed.

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