Easy Biscuit Recipe: Quick, Flaky Biscuits in 20 Minutes
Servings: 8 Biscuits
Calories: 220kcal
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk (any kind you prefer, dairy or plant-based works)
- 1 tbsp sugar for a touch of sweetness
- 1 egg for brushing (helps with a glossy top)
Instructions
- Preheat your oven to 425°F (220°C). Yes, it’s hot—trust the heat to give you bakery-style texture.
- Whisk flour, baking powder, salt, and sugar (if using) in a bowl. See? Dry ingredients behaving nicely already.
- Cut in the cold butter with a pastry cutter or two knives until the mixture resembles coarse crumbs. Don’t overwork it; you want pockets of butter for flakiness.
- Stir in milk just until the dough comes together. It should be a shaggy mess, not a sticky glue monster.
- Turn dough onto a lightly floured surface. Gently pat or roll to about 1/2 inch thick. Resist the urge to overwork; tenderness is the goal.
- Cut biscuits with a round cutter (or a glass). Place on a baking sheet about 1 inch apart. If you want tall, keep the edges clean by not twisting the cutter.
- Brush with beaten egg if you’re fancy, then bake 12–15 minutes until the tops are golden. Listen for that satisfying crunch when you peek inside.
- Cool slightly and serve warm. If you’re not devouring them immediately, wrap and store for later—they freeze well too.