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Biscuit Recipe With All Purpose Flour

Biscuit Recipe With All Purpose Flour

This biscuit recipe with all purpose flour makes tender, fluffy homemade biscuits with lightly golden tops and a buttery center. The dough comes together with everyday ingredients, and the key is keeping the butter cold and handling the dough gently.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 Biscuits
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine salt
  • 6 tablespoons very cold unsalted butter
  • ¾ cup cold whole milk
  • Melted butter for brushing the tops (optional)

Equipment

  • Large mixing bowl
  • Whisk
  • Pastry cutter or fork
  • Wooden spoon or silicone spatula
  • Lightly floured work surface
  • 2½–3-inch biscuit cutter or drinking glass
  • Baking sheet
  • Parchment paper
  • Cooling rack, optional

Method
 

  1. Preheat the oven: Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Mix the dry ingredients: Add the all-purpose flour, baking powder, sugar, and salt to a large bowl. Whisk until evenly combined.
  3. Add the cold butter: Cut the cold butter into small cubes or grate it into the flour. Work it in with a pastry cutter or fingertips until coarse crumbs form with a few small butter pieces still visible.
  4. Pour in the milk: Add the cold milk and gently stir with a wooden spoon or spatula until a soft, slightly shaggy dough forms. Do not overmix.
  5. Shape the dough: Transfer the dough to a lightly floured surface and gently press it into a rectangle about ¾ to 1 inch thick.
  6. Create layers: Fold the dough over itself two or three times, then gently pat it back to the same thickness.
  7. Cut the biscuits: Press a floured biscuit cutter straight down into the dough and lift without twisting. Place the biscuits on the prepared baking sheet.
  8. Bake: Bake for 12–15 minutes, or until the tops are lightly golden and the centers are cooked through.
  9. Finish with butter: Brush the warm biscuit tops with melted butter for a richer finish.
  10. Serve warm: Let the biscuits rest for a minute or two, then split and serve with butter, honey, jam, or a savory topping.

Notes

Recipe Notes

For taller biscuits: Keep the dough around 1 inch thick before cutting.
For softer sides: Place the biscuits close together on the baking sheet.
For more golden edges: Leave a little space between each biscuit.
For a savory version: Reduce the sugar slightly and add black pepper, herbs, or shredded cheese.
For a sweeter serving: Split warm biscuits and add honey, jam, or fruit preserves.

Storage

Store completely cooled biscuits in an airtight container at room temperature for up to 2 days.
For longer storage, wrap the biscuits well and freeze them.
To refresh leftovers, warm them in a 350°F oven for several minutes rather than overheating them in the microwave.

Quick Troubleshooting

Biscuits turned out dense: The dough may have been overmixed or too much flour was added.
Biscuits spread too much: The butter may have become too warm before baking.
Biscuits did not rise well: Check that the baking powder is fresh and that the oven was fully preheated.
Dough feels too sticky: Add a small amount of flour to the work surface rather than mixing a large amount into the dough.
Biscuits taste flat: Make sure the salt was measured correctly and consider brushing the warm tops with butter.