Biscuits II

Introduction

These simple biscuits come together in under 30 minutes with just six ingredients and no special equipment—they’re soft, tender, and rely on proper sifting and gentle handling to stay light. The double sift aerates the flour, while cold butter cut into small pieces creates the flaky layers you’re after. Serve them warm with butter and jam, or use them as a base for breakfast sandwiches.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 8–10 biscuits

Ingredients

• 1 cup (140 g / 4.9 oz) all-purpose flour, plus extra for dusting
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1 tablespoon cold butter
• ½ cup (125 ml / 4.2 oz) milk

Instructions

1. Preheat the oven to 200 C.
2. Sift flour, salt and baking powder twice in a bowl.
3. Cut butter in with a knife until the mixture resembles breadcrumbs.
4. Add milk to the mixture and mix just until you get a soft dough-don’t overmix.
5. Place dough on a floured board. Knead the dough gently until smooth. Roll out to ½ inch (1.3 cm) thick.
6. Cut out biscuits with a small cutter and place biscuits onto a greased pan.
7. If you have scraps of dough, knead into a ball, re-roll, and cut out more biscuits.
8. Bake for 15 minutes until nicely browned. Transfer the biscuits to a wire rack and leave it to cool.

Variations

• Extra butter for richness: Use 1½ tablespoons cold butter instead of 1 tablespoon for a more tender, flaky result; reduce milk to ¼ cup plus 2 tablespoons so the dough stays manageable.
• Buttermilk version: Swap the milk for buttermilk (same amount) for a tangier flavor and slightly more tender crumb.
• Herb biscuits: Add 1 teaspoon of dried herbs (thyme, rosemary, or oregano) or 1 tablespoon fresh herbs to the dry ingredients before sifting.
• Cheese biscuits: Stir in ¼ cup grated sharp cheddar into the dry mixture after sifting, before adding the butter.
• Larger biscuits: Use a larger cutter (3 inches instead of 2) and bake for 18–20 minutes; this will yield 4–6 biscuits instead of 8–10.

Tips for Success

• Keep the butter cold: Take your butter straight from the fridge and cut it into small cubes just before mixing. Warm butter won’t create layers; if your kitchen is hot, freeze the butter for 10 minutes before starting.
• Don’t overmix the dough: Once you add the milk, mix only until the dry ingredients are just moistened. Overmixing develops gluten and toughens the biscuits; a shaggy, lumpy dough is what you want.
• Use a light hand when kneading: Knead gently for just a few passes until the dough looks smooth—heavy kneading makes them dense instead of fluffy.
• Cut straight down, don’t twist: When using your cutter, press straight down and lift straight up. Twisting seals the edges and prevents the biscuits from rising evenly.
• Bake immediately after shaping: Once cut, place the biscuits on the pan right away and into the preheated oven. Letting them sit at room temperature before baking slows the rise.

Storage and Reheating

Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, place them in a freezer bag and freeze for up to 1 month.

To reheat, wrap biscuits loosely in foil and warm in a 180°C oven for 5–8 minutes until they’re heated through. Alternatively, microwave individual biscuits for 15–20 seconds, though the texture will be slightly softer. Thawed frozen biscuits can be reheated the same way.

FAQ

Why are my biscuits dense?

Overmixing the dough or using warm butter are the most common culprits. Mix only until the milk is incorporated, and always start with cold butter cut into small pieces.

Can I make the dough ahead of time?

Yes. Mix the dry ingredients and refrigerate them in an airtight container for up to 1 day. Cut in the cold butter and add the milk just before baking for best results.

What’s the difference between sifting twice and sifting once?

Double sifting aerates the flour more evenly, helping the biscuits rise higher and stay lighter. A single sift works in a pinch, but you’ll notice slightly denser biscuits.

Do I need a biscuit cutter?

A round cutter gives neat, even biscuits, but you can use a drinking glass or cut the dough into rough squares with a knife. The shape won’t affect how they bake, though straight-cut edges rise better than ragged ones.