It only takes 25 minutes to get this fluffy and tasty biscuit recipe from the fridge to the table .

BHG / Ana Cadena

It does n’t get more delicious than ahomemade biscuittopped with butter and press . This promiscuous biscuit formula calls for just seven pantry ingredients and a unproblematic mixing and work technique . The key to light and downlike biscuits is to avoid overmixing and kneading the dough too much . When its ready , the dough will just bear together . It ’s ok if it looks scraggly or wanton .

homemade biscuits with a pat of butter

Credit:BHG / Ana Cadena

If you do n’t have a biscuit cutter , you could use a chicken feed to create the rotund shape . you may also use a sharp knife to reduce the dough into squares . The biscuit are great on their own but brush them with butter after baking makes them even well . If you like buttermilk biscuit , our Test Kitchen spring up a simple recipe variation .

For a weeknight - ready biscuit , try our drop cookie variation . All it takes is mixing and dropping the dough onto a greased baking sheet . No need to work or edit out each biscuit .

Ingredients

3cupall - purpose flour

1tablespoonbaking powder *

1tablespoonsugar

mixing dry ingredients for supreme biscuits

Credit:BHG / Ana Cadena

1teaspoonsalt

¾teaspooncream of tartar *

¾cupbutter or 1/2 cupful butter and 1/4 cup shortening

blending biscuit dough with pastry blender

Credit:BHG / Ana Cadena

1cupmilk

Directions

Preheat the oven to 450 degrees F. In a tumid bowl stir together the flour , bake powder , sugar , common salt , and cream of tartar until mixed .

trial run Kitchen Tip : If bake powder and cream of tartar appear lumpy , strain them through a fine meshwork sieve before using .

Using a pastry blender , bring down in the butter until the commixture resembles coarse crumbs .

well in the center of biscuit dough

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Make a well in the center of the flour mixture .

summate the Milk River all at once . Using a forking , stir just until moisten . Do not overmix the dough .

rick the dough out onto a lightly flour surface .

adding milk to moisten biscuit dough and mix with fork

Credit:BHG / Ana Cadena

work the dough by folding and gently weigh the lolly for four to six strokes or just until dough control together . Over - kneading can make the end up biscuit hard .

Pat or lightly roll the dough until its 3/4 - inch thick .

skip the boodle with a floured 2 - 1/2 - inch biscuit cutter , rerolling scraps as necessary .

biscuit dough on flour surface

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Place the biscuit 1 inch apart on an ungreased baking sheet .

Bake for 10 to 14 minutes or until golden . Remove the biscuits from the baking tabloid and do fond with your desired topping . Makes 12 cookie .

*

Buttermilk Biscuit Variation

Prepare the biscuit recipe as above , except substitute 1 - 1/4 cup buttermilk or sour milk for the 1 cup milk in the drift biscuit and 1 - 1/2 cup buttermilk or sour milk for the 1 - 1/4 cup milk in the drop cookie . This buttermilk biscuit recipe can be doubled .

Drop Biscuits Supreme Variation

Drop cookie are a great option to pealing , kneading , and cut cookie bread . set up the biscuit recipe as above through tone 1 , except increase milk to 1 - 1/4 cupful . Using a large spoonful , drop the clams into 12 mounds onto a greased baking shroud . Bake as organise above . make 12 cookie .

Nutrition Facts(per serving)

  • The % Daily Value ( DV ) tell apart you how much a food in a food serving contributes to a daily diet . 2,000 calories a day is used for general nutrition advice .

kneading dough on floured surface

Credit:BHG / Ana Cadena

patting biscuit dough with hands

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cutting dough with biscuit cutter

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cut biscuit on sheet pan

Credit:BHG / Ana Cadena