Imagine sinking your teeth into a warm, buttery biscuit that's crisp on the outside and impossibly tender on the inside - without spending hours in the kitchen. These Quick Biscuits are your golden ticket to bakery-style goodness in less time than it takes to watch your favorite sitcom! Whether you're a busy home cook or a weekend breakfast enthusiast, this foolproof recipe will transform your baking game and have everyone begging for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 8 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 3/4 cup milk
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together thoroughly to ensure even distribution of leavening agents.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Pour in the cold milk gradually, stirring with a fork or wooden spoon until the dough just comes together. Be careful not to overmix, as this can make the biscuits tough.
- For traditional biscuits: Turn the dough onto a lightly floured surface and gently knead 2-3 times. Pat or roll the dough to about 3/4-inch thickness and cut with a round biscuit cutter.
- For quick drop variation: Use a large spoon to drop equal-sized portions of dough directly onto the prepared baking sheet, spacing them about 2 inches apart.
- Place the biscuits on the prepared baking sheet. For a golden top, brush the surface with additional milk or melted butter.
- Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the edges are lightly crisp.
- Remove from the oven and let cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely or serve warm.
Tips
- Keep your ingredients cold: Cold butter is the key to flaky biscuits. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overwork the dough: Mix just until the ingredients come together. Overmixing develops gluten and can make biscuits tough.
- For the drop variation, use a large spoon or ice cream scoop to create uniform biscuits that cook evenly.
- For extra golden tops, brush with melted butter or milk before baking.
- If you want extra-tall biscuits, stack your cut biscuits close together on the baking sheet so they rise upward instead of spreading out.
- Serve immediately for the best texture - these biscuits are at their prime when fresh from the oven!
Nutrition Facts
Calories: 170kcal
Carbohydrates: 22g
Protein: 4g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
