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Ingredients
- 2cups/255 grams all-purpose flour
- 1tablespoon baking powder
- 1teaspoon kosher salt
- 1teaspoon granulated sugar
- 10tablespoons/141 grams cold unsalted butter, cut into cubes
- ¾cup whole milk, plus 1 to 2 tablespoons, if needed
Nutritional analysis per serving (8 servings)
261 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 180 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt and sugar. Using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse meal with some pea-size pieces.
- Step 2
Using a fork, stir in the milk until just evenly moistened, adding up to 2 more tablespoons, if necessary, but stopping before the dough gets too wet. Scoop the dough into 8 rough mounds (about ⅓-cup each) and place them on the prepared sheets. Bake the biscuits until golden brown and a toothpick inserted into the center comes out with moist crumbs attached, about 20 minutes. Serve warm or at room temperature.
Private Notes
Comments
Out of necessity I had to modify this recipe just slightly. I used 8 tbsp regular butter and 2 tbsp ghee. 1/2 c whole milk and 1/4 c yogurt. Also, I let them cook a couple minutes longer by accident. But they turned out just divine. Hot tip: grate your cold butter instead of cubing it, and it will incorporate into the flour faster.
I'm surprised at all the positive ratings for these. I make biscuits often and decided to try out this recipe. 10 tbls of butter was way too much. I questioned the amount while adding the ingredients, but went along with it anyway. Biscuits were extremely greasy. 8 tbls would probably have been sufficient. As a side note, you can use a food processor to combine the cold butter and dry ingredients. Much easier than cutting in the butter by hand.
I've made these more times than I can count, and the only instance they didn't turn out was when I reduced the amount of butter. I store most of my butter in the freezer, and love grating it directly into pastry or biscuit dough - much faster than a pastry cutter or the food processor, and quicker, too. These come together in under 5 minutes, so I wait until the oven is fully heated, quickly mix them up, and pop them into the oven.
This recipe gives you the basics. You will also find some good tips in the comments, e.g., grating the butter is so much easier than cutting it in. If you do not often bake, and you find yourself grabbing a canister of baking powder from the back of the cupboard, be sure to test it first. Once opened, baking powder has a limited shelf life. Toss a teaspoon in a some hot water. If you don't see immediate bubbling action, like frothing beer, discard it. I also blend in grated parmesan and herbs.
Simply the best. No notes, but I do add 1/2 cup small cubes of old cheddar almost every time; if I’m missing my mother I up the sugar to 2 T and stir in 1/2 cup currants.
Very good and easy. I used 1 stick of butter, grated it rather than cut it in with a pastry blender. I also used 1 cup of whole wheat flour. I will make these again.