How to Make the Very Best Biscuits
Here's how to make our favorite Flaky Biscuits, step-by-step.
Preheat oven to 450 degrees. In a large bowl, combine 3 cups flour, 1 tablespoon baking powder, 1 tablespoon sugar, 1 teaspoon salt and 3/4 teaspoon cream of tartar. Using a pastry blender (or your fingertips), cut (or rub) in 3/4 cup cold butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add 1 cup of milk all at once. Using a fork, stir just until mixture is moistened.
Turn dough out onto a lightly floured surface. (It might still be a little piece-y, and that's okay.) Knead dough by folding and gently pressing it for four to six strokes or just until dough holds together, but don't over-knead it, or your biscuits can be tough.
Pat or lightly roll dough until 3/4 inch thick. If you are planning to cut the biscuits into squares, aim for a rough square shape. If you are cutting them with cutters, the shape doesn't matter at all.
Cut dough with a floured 2 1/2-inch biscuit cutter, reroll scraps as necessary and dip cutter into flour between cuts. (For even faster biscuits with no scraps or re-rolling, just cut the dough into squares.)
Place biscuits 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.
Biscuits team perfectly with just a drizzle of honey, but if you want to take them to the next level, try a biscuit sandwich. Cool slightly, then split horizontally and layer with toppings.
• Ham 'n' Cheese (top layer in photo): Biscuit bottom, thick-sliced ham, smoked cheddar (broil to melt), hot pepper jelly, biscuit top. Inspired by Ozark Mountain Biscuit Company in Columbia, Missouri.
• Curried Sweet Potato (middle layer): Biscuit bottom, spring greens, roasted sweet potato, caramelized onion, cream cheese (stirred with curry powder), biscuit top. Inspired by Bloom Bake Shop, Madison, Wisconsin.
• Southern Style (bottom layer): Biscuit bottom, egg (fried or scrambled), bacon, kale or mustard greens (wilted in the bacon drippings), hot sauce, biscuit top. Inspired by Bang Bang Pie and Biscuits, Chicago.