Biscuits

Flour, baking powder, butter, and milk are combined to form a tender, flaky dough, which is gently mixed and shaped into rounds before baking. The butter creates layers that puff as the biscuits rise in the oven, producing a golden, crisp exterior while keeping the interior soft and airy. Minimal handling ensures the dough remains light and tender.

During baking, the heat causes the butter to steam and the leavening agents to expand, giving the biscuits a delicate rise and layered texture. Once golden, they are removed from the oven and can be served warm, showcasing a classic balance of crisp edges and soft, fluffy centers.

Print Recipe

Prep Time: 15

Cook Time: 20

Total Time: 35

Bread

Southern

Servings:

Equipment

parchment paper
baking sheet

Ingredients

Small Batch

2 cups (240g) flour
¾ cup milk, cold
6 oz. frozen butter, preferably unsalted

Large Batch

3 cups (360g) flour
1 cup milk, cold
8 oz. frozen butter, preferably unsalted

Common

1 Tbsp. baking powder
1 Tbsp. sugar
1 tsp. salt

Instructions
Don’t Sleep

Setup

Preheat the oven to 425°F.

Mix

Combine flour, salt, baking powder, and sugar in a large bowl.
Grate frozen butter and mix into dry ingredients until a crumb is formed.
Add cold milk and mix until the dough forms.
Turn out the dough onto a floured surface and work it into a 1-inch thick square.
Fold the dough evenly into thirds to form layers and roll it out to ¾ to 1-inch thickness.
Cut 2 ½-inch biscuits.
Turn the biscuit over and brush the flat side with milk to help them brown.
Place the biscuits with the flat, brushed side up on a baking sheet lined with parchment paper or a cast iron skillet.

Bake

Bake until the tops of the biscuits are browned, 15-18 minutes.
When the biscuits come out of the oven, use the remaining piece of frozen butter to rub across the top of the hot biscuits. Hold the butter on top of each biscuit and let it start to melt before rubbing.