Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Flaky Buttery Biscuits 3.9 (452) 15 Reviews Use this dough to make two different types of buttery biscuits. By Lucinda Scala Quinn Lucinda Scala Quinn Lucinda Scala Quinn is the former executive editorial director of food and entertaining at Martha Stewart Living, She is also the author of six cookbooks and founder of kitchenware brand, Mad Hungry. Editorial Guidelines Updated on August 1, 2024 Rate PRINT Share Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 12 Yield: 12 small biscuits This flaky biscuit recipe can be used to make firmer rolled biscuits or softer drop biscuits. Either way, you’ll enjoy these buttery bites that bake up fluffy on the inside and golden on the outside. The ingredients couldn’t be simpler—you only need flour, butter, milk, and baking powder, plus a touch of salt—and the dough comes together in just a few minutes. The best part? You can freeze these biscuits before or after they’re baked, so you’ll always have them on hand when you need them. Serve them with butter and jam for breakfast, stacked with your favorite sandwich toppings for lunch, or alongside soup or stew for dinner. They're so deliciously buttery and flaky, they suit any meal. Our 20 Most Popular Brunch Recipes Grant Webster Rolled Biscuits vs. Drop Biscuits This dough can be used to make two different types of biscuits: rolled biscuits and drop biscuits. What Are Rolled Biscuits? These are made by gently kneading dough to form a cohesive mound, then rolling it to the desired thickness (for this recipe, that's about three-quarters of an inch). From there, the biscuits are cut into rounds and baked until flaky and golden. What Are Drop Biscuits? Drop biscuits require a bit more liquid (in this case, milk) and are made by dropping spoonfuls of dough directly onto a baking sheet. They tend to be softer and cakier than rolled biscuits, but a touch less flaky given the additional moisture. 3 Tips for Better Biscuits These biscuits are surprisingly easy to make, but it's crucial to follow a few key tips to ensure yours bake up as light and tender as possible: Use extra cold butter: Just like when making a pie crust, it's important to use butter that's been cut into small pieces and chilled until very cold. The goal is to have small, pebbly pieces of butter dispersed throughout the flour mixture to achieve soft, flaky layers. If your butter is too warm, it can melt and leech out of the biscuits when they hit the oven.Add milk gradually: When making these biscuits, you may not need the entire amount of milk—it can depend on factors including how firmly the flour is packed when measuring and the humidity of your kitchen. Add it gradually while mixing, stopping when you reach the desired consistency. For rolled biscuits, the dough should be moist enough to just barely hold together (you'll knead it a bit more out the bowl, which will help it become more cohesive). For drop biscuits, continue adding milk until mixture resembles moist cookie dough (a scoop of it should be able to hold its shape without spreading or pooling on the baking sheet).Don't overwork the dough: You've likely heard this one before—and for good reason. Overworking—or overmixing—the dough can cause too much gluten to develop, which can lead to tough biscuits. Whether you're going for rolled or drop biscuits, work in the ingredients gently and avoid excessive mixing, kneading, or rolling. How to Make Biscuits Ahead of Time Our preferred way to have make ahead biscuits is to freeze them after shaping and before baking. Freeze them on the baking sheet until firm, then transfer to a resealable container or plastic bag for easier storage. When baking from frozen, add three to four additional minutes per batch. Ingredients 1 ¾ cups all-purpose flour 2 ½ teaspoons baking powder 1 teaspoon coarse salt 6 tablespoons (¾ stick) chilled unsalted butter, cut into small pieces ¾ cup milk (see headnote) Directions Grant Webster Heat oven and prepare pan; whisk dry ingredients: Preheat the oven to 450°F. Butter or line a baking sheet with parchment. In a medium bowl, whisk together the flour, baking powder, and salt. Grant Webster Work in butter, followed by milk: Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency. Grant Webster For softer biscuits, use a bit more milk and drop 2 tablespoons of the dough onto the lined baking sheet. Gently knead dough, then roll out: Turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Grant Webster Cut into rounds and transfer to baking sheet: Using a biscuit cutter or sturdy glass, cut about 12 biscuits, re-rolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Grant Webster Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm. Grant Webster Storing Leftover Biscuits Baked biscuits can be stored in an airtight container in the refrigerator for up to five days. For longer storage, wrap them well in plastic and freeze in an airtight container for up to one month. Enjoy them cold or at room temperature, or reheat them in the microwave, toaster, or oven until they're warmed through. How to Serve Flaky Biscuits There are so many ways to serve these tender, buttery biscuits: Slice them in half and top with softened butter or fruit jam, Use them to build a breakfast sandwich with eggs and sausage. Serve them alongside a homemade white gravy for a Southern spin Stuff them with sliced strawberries and fresh whipped cream to make strawberry shortcakes. You can also serve them alongside your favorite soup or stew for mopping up what's left in your bowl. More Biscuit Recipes to Try: Cathead Biscuits Martha's Buttermilk Biscuits With Herbs Bacon-Cheddar Buttermilk Biscuits Sweet-Potato Biscuits Airy Angel Biscuits Test Kitchen's Favorite Buttermilk Biscuits Cornmeal Biscuits Originally appeared: Mad Hungry, September 2010, Mad Hungry Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.