Go Back
old fashioned biscuits with all purpose flour

Old-Fashioned Biscuits

5 from 1 vote
There is nothing better than warm, fresh old-fashioned biscuits. These biscuits are golden and crispy on the outside while soft and flaky on the inside. You will definitely be adding this recipe to your recipe box!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 40 minutes
Servings: 20 biscuits
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups all-purpose flour 750 g
  • 2 tbsp baking powder
  • 2 tsp salt
  • 2 tbsp sugar 25 g
  • 1 cup butter (shredded) 2 sticks, 226 g
  • 2 1/3 cup whole milk 570 g

Equipment

  • Mixing bowl
  • Cheese grater
  • Baking sheet
  • Oven

Method
 

  1. Preheat your oven to 425°F. Combine flour (6 cups, 750 g), baking powder (2 tbsp), salt (2 tsp) and sugar (2 tbsp) in a large bowl.
  2. Using your cheese grater, use the larger size holes to grate your butter (1 cup or 2 sticks, 226 g) into the flour mixture. Working quickly, work butter into the flour mixture with your hands. You want to work it in until only pea sized lumps of butter remain.
  3. Make a well in the middle of your flour mixture and pour in the milk (2 1/3 cups, 570 g). Using a spoon at first mix in the milk until it is somewhat absorbed into the flour, then switch to using your hands if needed.
  4. Once the dough is just combined (you don’t want to over mix as the butter pieces may begin to melt), transfer the biscuit dough to a floured countertop. Gently press the dough down with your hands and then use a floured rolling pin to roll it out until it is about 1/2 inch thick.
  5. Using a biscuit cutter or glass jar (a biscuit cutter is a better choice as it won’t pinch down the side of the biscuits but either will work). Once you have cut out as many biscuits as you can, gently combine the leftover dough and roll the dough out again. Repeat this process until all of your dough has been used up.
  6. Transfer cut out biscuits to a parchment lined baking sheet. Bake biscuits in preheated oven for 16-18 minutes. You want them to be golden brown on top but not burnt. If you have a thermometer, you can ensure they’re done by making sure the internal temperature is 200°F.
  7. Serve your biscuits warm with butter and jam or under homemade sausage gravy and enjoy!

Notes

Recipe tips
  • Make sure your butter is very cold before grating into the flour. I even like to pop mine in the freezer while I am getting the other ingredients together.
  • For a quicker cutting process, you can use a bench scraper or sharp knife and cut the biscuits out into squares instead of having to repeat the rolling process.
  • Don’t over work the biscuit dough! You want to mix until it is just combined and roll out with as little pressure as possible to keep all those lovely, buttery layers intact!
 
Substitutions
All purpose flour – You can use bread flour in place of all purpose
Sugar – You can use honey to sweeten the biscuits in place of sugar
Whole milk – you can use equal parts buttermilk in place of whole milk. If you only have skim or 2% milk on hand that is fine, but the biscuits won’t be as rich.
 
Freezer Instructions
Freezing before baking - freeze the unbaked biscuit rounds flat on a cookie sheet, then store in a freezer ziplock. When ready to bake follow recipe baking instructions but add an additional 3-5 minutes to the bake time, keeping a close eye on them.
Freezing after baking - Allow biscuits to cool completely and store in a freezer ziplock. To reheat wrap tightly in foil and place in the oven at 350°F for 10-15 minutes.