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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.
I threw these together on easter morning, craving something savory to go with scrambled eggs. Tossed all the ingredients into my food processor. I only had 2% milk, so I used 1/2 cup of that plus 1/3ish cup whole greek yogurt and a stick of salted butter. I threw in a handful of shredded cheese for fun. I didn't expect these would taste like anything besides doughy rocks, but I was mistaken! Crispy on the outside, fluffy inside, as advertised -- easy easy easy, and exactly what I wanted.
Has anyone tried to mix and drop-shape the biscuits, then freeze them unbaked for later baking? Any tips or success with that?
@Amy Keys replying to my own comment—yes! It works. Mix; shape; freeze; bake—perfect.
Used 8 Tbs salted butter. Added ½ tsp baking soda and swapped buttermilk for milk. Otherwise as directed. They were phenomenal.