I made these for dinner the other night, in a classic ‘breakfast for dinner’ maneuver. Though, it was past midnight, so maybe it was technically breakfast for breakfast? I tore them open and piled them full with cheesy scrambled eggs, sautèed onion, and slices of crispy bacon.
This is my go-to biscuit recipe. It gives consistently delicious biscuits with very little work, and only dirties one bowl. It’s also low maintenance in terms of ingredient swapping. Change out the water for milk, or the butter for shortening and the end result will still be tasty.
They would also be excellent covered in sausage gravy, or eaten as a treat with butter and jam spread on top. This recipe is a slight adaptation of King Arthur Flour’s Baking Powder Biscuit Recipe.
Makes 6 large biscuits, or more small biscuits.
3 cups flour
6 tablespoons butter, cold and cubed
1 tablespoon sugar
1 tablespoon baking powder
1.5 teaspoons salt
1 cup cold water
- Preheat your oven to 425 degrees fahrenheit.
- Mix all dry ingredients together thoroughly into a bowl.
- Sprinkle butter cubes over dry mixture. Using fingers, ‘squish’ butter into flour until evenly distributed throughout. Do this until the texture resembled large bread crumbs. Some bigger pieces of butter are okay to leave.
- Pour in water, and use a spoon to mix it in until just absorbed.
- Turn out onto a lightly floured surface.
- Gently shape dough into a rectangle about 1 inch thick.
- Fold dough over itself in thirds. Fold both sides into the center, as if you are folding up a letter to go in an envelope.
- Gently press dough back to a thickness of about an inch.
- Either cut dough into sixths, or smaller for square biscuits or punch out circles using a biscuit cutter or a glass.
- Transfer biscuits to a baking sheet.
- Bake for 15-20 minutes, or until golden brown.
The most important part of making biscuits, is to not overwork the dough. Try to accomplish each step as quickly, and delicately as possible so your biscuits come out flaky.
This recipe is a great template for other flavors, so feel free to add herbs, cheese, or other ingredients.
The cup of water can be substituted with a cup of milk, or buttermilk for richer biscuits.
The smaller your biscuits, the faster they will bake.
These are best eaten fresh, or only a few days after baking.
For sweeter biscuits, add 1-4 tablespoons sugar in with the flour.