Classic Biscuits Recipe

Name: Classic Biscuits
Prep time: 25 min
Cook time: 15 min
Total time: 45 min
Ingredients: 21/4 cups flour, plus more for rolling; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon fine sea salt; 1 stick (8 tablespoon) very cold butter; 3/4 cup full-fat Greek-style yogurt; 1/2 cup very cold water; 2 tablespoon melted butter; 1/2 teaspoon flaky sea salt

Cook Time: 15 minutes

Original recipe (1X) yields 14 servings

Ingredients

2 1/4 cups all-purpose flour, plus more for rolling
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 stick (8 tablespoons) very cold butter
3/4 cup full-fat Greek-style yogurt
1/2 cup very cold water
2 tablespoons melted butter
1/2 teaspoon flaky sea salt

Directions

Preheat the oven to 425F (220C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and fine sea salt.
Coat the whole stick of butter in the flour mixture. Grate the butter using the large holes of a box grater directly into the bowl. (If the butter starts to melt, coat it in the flour mixture again and continue grating.)
Using your fingers, toss the butter in the flour mixture until all pieces of butter are separated and coated in flour. The mixture should resemble coarse crumbs.
In a small bowl, whisk together the yogurt and water, then add this mixture to the flour mixture. Gently fold the dough together. The dough should be moist but still crumbly. If the dough is too dry, add more cold water, one tablespoon at a time, until the dough is fully moistened.
Expert Tip: Always use full-fat dairy for the dough. It helps the biscuits rise and stay tender. Avoid reduced-fat or low-fat dairy as it results in denser biscuits.
Turn the dough out onto a lightly floured surface. Lightly knead the dough three or four times until it comes together. Sprinkle more flour on top and pat the dough into a 3/4-inch thickness.
Cut the dough into four equal portions. Stack the portions, press down, and pat them again to form a 3/4-inch-thick rectangle. Repeat this process three more times, adding flour as necessary.
Press a 2 1/2- to 3-inch biscuit cutter straight down into the dough to cut out biscuits. Gather the scraps, knead them gently, pat to 3/4-inch thickness, and cut again.
Arrange the biscuits on the prepared baking sheet, ensuring they are barely touching.
Bake in the preheated oven for 15 to 16 minutes, or until the tops are crisp and golden brown. Allow the biscuits to cool on the baking sheet for 5 minutes.
Brush the tops of the biscuits with melted butter and sprinkle with flaky sea salt.
Store the biscuits in an airtight for up to 3 days, or chill them for up to 1 week. To reheat, bake at 375F (190C) for about 10 minutes.

Expert Tip: Avoid opening the oven door while baking. Consistent heat is key to achieving perfectly risen biscuits. Opening the door can cause fluctuations in temperature, leading to flat biscuits.

Biscuit Variations

If you love biscuits, check out these variations by Chadwick Boyd:

Herby Ricotta Biscuits
Iced Dried Cherry Biscuits
Sweet Potato-Sage Biscuits

Nutrition Facts (per serving)

Calories	Fat	Carbs	Protein
158	9g	16g	3g

Nutrition Details

Total Fat: 9g (12% Daily Value)
Saturated Fat: 6g (28% Daily Value)
Cholesterol: 23mg (8% Daily Value)
Sodium: 491mg (21% Daily Value)
Total Carbohydrate: 16g (6% Daily Value)
Dietary Fiber: 1g (2% Daily Value)
Protein: 3g (7% Daily Value)
Calcium: 76mg (6% Daily Value)
Iron: 1mg (6% Daily Value)
Potassium: 41mg (1% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Classic Biscuits

Classic biscuits, a staple of Southern cuisine, have a history that stretches back to early European settlers in North America. The technique of layering flour and fat to create a tender, flaky bread evolved from English scones and Irish soda breads, adapted over time with local ingredients like buttermilk. By the 19th century, biscuits had become a ubiquitous presence on Southern tables, cherished for their versatility and simplicity.

Regional Characteristics

In the Southern United States, biscuits are celebrated for their delicate layers and buttery flavor. Unlike Northern or Midwestern versions, which may lean denser or sweeter, Southern biscuits often rely on a combination of cold butter, buttermilk, or yogurt to achieve a light, airy texture. Regional variations can include additions such as cheese, herbs, or even bacon, but the essence remains a tender, flaky base.

How Biscuits Differ from Similar Breads

Biscuits are frequently confused with scones, muffins, or quick breads, but key differences set them apart. Unlike scones, which are often sweet and denser, biscuits are primarily savory and emphasize flakiness. Muffins are usually cake-like with sugar as a primary ingredient, while biscuits prioritize butter and cold liquids for lift. The technique of folding and stacking the dough multiple times ensures their signature layers, distinguishing them from other quick breads.

Where Biscuits Are Typically Served

Biscuits are highly versatile and can appear at nearly any meal. Breakfast often features them with eggs, bacon, or sausage, while lunch and dinner might include biscuits alongside fried chicken, soups, or stews. They are also commonly used as a base for sandwiches, particularly the classic Southern biscuit sandwich with ham or country-style gravy.

Interesting Facts About Biscuits

Biscuits were once considered a luxury item, reserved for holidays and special occasions due to the cost of butter and refined flour.
The technique of cutting in cold butter was key to achieving flaky layers, a method still used in modern baking.
During the 1800s, biscuits were sometimes baked on cast-iron skillets over open fires, giving them a slightly crispy exterior.
Today, biscuits are not only a Southern tradition but have also influenced global cuisine, inspiring adaptations in Australia, the UK, and parts of Asia.
Stacking the dough and folding it multiple times is crucial for the rise and layering, a step often skipped by beginners, resulting in denser biscuits.

From humble origins to modern tables, classic biscuits remain a symbol of comfort, tradition, and Southern culinary ingenuity. Their combination of simplicity and technique ensures that each bite delivers buttery, flaky perfection.

FAQ about Classic Biscuits Recipe

Yes, you can prepare the dough a few hours ahead and store it covered in the refrigerator. For best results, bake the biscuits the same day, as the leavening agents lose strength over time.

Store cooled biscuits in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week or freeze for up to 2 months.

To restore crispness, reheat biscuits in a preheated oven at 375°F (190°C) for about 10 minutes. Avoid microwaving, as it can make them rubbery.

Yes. Cut out the biscuits, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and store up to 2 months. Bake directly from frozen, adding 2–3 extra minutes to the baking time.

Yes. Full-fat buttermilk or sour cream are the best substitutes for Greek yogurt. Avoid low-fat dairy products, as they make the biscuits denser and less tender.

Keep ingredients cold, especially the butter and dairy. Handle the dough gently and avoid over-kneading, as this develops gluten and makes biscuits tough.

Biscuits rely on steady, high heat to rise properly. Opening the oven door too soon releases heat, which can cause biscuits to bake unevenly or collapse.

All-purpose flour works well, but using a softer, lower-protein flour (such as Southern-style flour) produces lighter, more tender biscuits.

Yes. You can add grated cheese, fresh herbs, spices, or even a sprinkle of sugar for sweeter variations. Be careful not to overload the dough, which could affect the rise.

The tops should be golden brown and crisp, and the bottoms lightly browned. They should feel light when lifted and sound hollow if gently tapped on the bottom.

Comments

Kevin Robinson

04/28/2024 09:35:49 PM

My mother was known for making the most delicious biscuits, but every time I tried to replicate her recipe, I failed miserably. It got to a point where I simply gave up trying. However, with a need for a quick bread for dinner and the ingredients on hand, I decided to give it another shot. I didn't have yogurt, so I made buttermilk instead and let it sour for about 10 minutes while I worked on cutting the butter into the flour. Previously, I had grated the butter, but this time I used a pastry cutter to prevent it from getting too warm. After mixing the ingredients until just moistened, I let the dough rest for a few minutes before spooning it into greased muffin tins. The final result was a batch of light, tender, and delicious biscuits. I am definitely going to make them again without a doubt. While a whole stick of butter may be expensive, the joy it brings to my family makes it worth it once in a while.

Dennis Moore

11/02/2023 01:22:55 PM

Chadwick's Mom should really teach him how to properly cut in butter. I was surprised to see him using a cheese grater! Personally, I prefer cutting in butter the traditional way, using a pastry blender, or even just a knife and fork. The end result was decent, but I think adding milk could have enhanced the outcome.

Katherine Jackson

06/28/2024 08:40:09 PM

I absolutely love this biscuit recipe - it's fantastic, flaky, and incredibly simple to make! No waiting or chilling required, just mix the ingredients and bake. I used Cup4Cup (gluten-free) flour to accommodate a family member with Celiac Disease, and the biscuits turned out beautifully. They browned perfectly in the oven without needing to brush the tops with butter, which can be tricky with gluten-free baking. These biscuits didn't have an overpowering taste of baking powder or soda, unlike some other recipes I've tried. One person thought a touch more salt would enhance the flavor, but the majority of us were satisfied with the seasoning. I might experiment with that in the future, but honestly, these biscuits are delicious as is. Ever since our family transitioned to a gluten-free diet two years ago, I've been on the hunt for a reliable biscuit recipe, and this one has earned a permanent spot in my recipe box.

Carol Clark

05/19/2024 03:25:57 AM

I tried the Herby Ricotta Biscuits and they were absolutely amazing!! They were dense yet moist, with a delightful texture. The key was definitely the butter, and the herb/parmesan topping was phenomenal! I used my food processor to combine the ingredients. Thank you for such an outstanding recipe.

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