The BEST Basic Biscuits Recipe
There’s nothing quite like the comforting aroma of freshly baked biscuits wafting through the kitchen. These classic, no-fuss biscuits deliver that nostalgic warmth in every bite, with a soft, tender center and a beautifully golden, crisp top.
Made with just five humble ingredients, this recipe proves that simplicity can yield delicious results. The dough comes together effortlessly, making it a perfect choice for both busy mornings and relaxed weekend brunches.
Whether paired with a pat of butter, drizzled with honey, or served alongside a hearty meal, these biscuits offer a timeless, versatile addition to any table. Flaky, flavorful, and delightfully satisfying—they’re sure to become a go-to favorite.
Basic Biscuits — Components That Create Flavor and Texture
All-Purpose Flour
The base of these scones, giving structure and a soft, tender crumb when the ratios are balanced perfectly with the fat and liquid.
Shortening
Required for flakiness, this fat is rubbed into the flour to form tender layers and a melt-in-your-mouth crumb.
Cold Milk
Adds moisture to dough, activating the leavening and helping bind everything into a soft, pliable mix.
Baking Powder
The leavening hero that thrusts each biscuit skyward, guaranteeing a light, airy bite in every gilded round.
Salt
Coats and deftly sharpens every flavor note, bringing balance and emphasizing the biscuit’s overall flavor.
Just a Straightforward Biscuit — A Comfort Classic of Infinite Variations
These easy biscuits are a classic of the kitchen — warm, flaky, very satisfying. Made with pantry staples and no-fuss directions, they’re perfect for any level of home baker. But when it comes to nailing this favorite recipe, some smart techniques, artistic pairings, and answering a few of your most-asked questions will elevate your biscuits to new heights.
Recipe Tips
Keep Your Ingredients Cold
It is best that your shortening and milk are as cold as possible before you combine the ingredients so you have perfectly flaky biscuits. This is the signature flaky, layered texture of biscuits — cold fat creates steam pockets while the biscuits bake, and the steam pockets give the biscuits their clever shape. You can also chill the flour beforehand for an extra edge.
Don’t Overwork the Dough
Knead the dough lightly and just enough to combine it. Overworking creates excess gluten, which will make your biscuits tough. Aim for 5 to 7 gentle folds, just to build enough structure while keeping everything tender.
Use a Sharp Cutter and Avoid Twisting
When cutting the biscuits, use a sharp-edged biscuit or cookie cutter and press straight down instead of twisting. Twisting seals the edges and makes for poor oven rise, leading to flatter, denser biscuits.
What to Serve with Basic Biscuits
Classic Sausage Gravy
Ultimate Southern pairing: A creamy sausage gravy. The gravy is rich and penetrates the biscuit’s tender layers, making for a hearty and comforting breakfast or brunch dish.
Fruit Preserves or Honey Butter
For a fromager option, serve warm biscuits with fruit preserves, honey butter or a drizzle of maple syrup. These additions further complement the biscuit’s gentle flavor, without muting its golden, buttery notes.
Hearty Soups and Stews
Plain biscuits are also a terrific accompaniment to soups and stews. A creamy chicken and vegetable soup or a hearty beef stew, biscuits are a challenge to resist for sopping up every last morsel.
FAQ
Q: Is it OK to use butter instead of shortening?
Yes, you can replace shortening with cold butter. Butter will impart a richer flavor to the biscuits, while shortening provides all-around flakiness. Others split the dough, using half of each for a win-win.
Q: What do I do with leftover biscuits?
Cool biscuits and keep in an airtight container at room temperature for up to 2 days. For longer storage, freeze them, reheating in the oven to keep them from getting soggy.
Q: Why did my biscuits not rise properly?
Several things might be going on: You might have expired baking powder, you might have overworked the dough, or you might have twisted the cutter when you cut out the shapes. Make sure your leavening agent is fresh, and use gentle handling techniques.
Q: Can I prepare the dough in advance?
Biscuit dough is best baked right after it’s made, because the baking powder quickly activates. But you can also freeze the rounds of cut dough and bake from frozen — just add a few minutes to the baking time.
With a little tweaking and some smart serving ideas, these basic biscuits can easily be a go-to in your recipe rotation — an ideal candidate for breakfast, side dishes or anytime comfort.
Basic Biscuits
Ingredients
- 2 cups all-purpose flour
- ½ cup shortening
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup cold milk
Instructions
- Assemble all ingredients prior to starting the prep process and preheat the oven to 450°F (230°C).
- In a big mixing bowl sift the flour, baking powder and the salt.
- Add the shortening into the dry mixture with a pastry cutter or fork until it resembles coarse crumbs.
- With a fork, slowly add in the cold milk, stirring until a damp cohesive dough forms and pulls away from the sides of your bowl.
- Turn the dough out onto a floured work surface and knead gently 5 to 7 times, just to combine, but not overwork.
- I don’t mind because they are human with human flaws, and I get the joke.”Roll out the dough to a ½-inch even thickness. Using a floured cookie cutter, cut out rounds of biscuit dough. Bring together any remaining dough, re-roll and cut again until all the dough has been used.
- Place the biscuit rounds on an ungreased baking sheet, evenly spaced apart. Place in the pre-heated oven for about 10 minutes or until the tops are nice and golden.