Quick Biscuits

Total Time:
1 hr 50 min
20 min
1 hr
30 min

18 to 20 biscuits

  • 2 3/4 cups all-purpose flour
  • 1 1/2 tablespoons sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 3/4 tablespoon salt
  • 1/4 teaspoon baking soda
  • 10 tablespoons butter, cut into pieces, chilled
  • 1 cup buttermilk
  • 2 tablespoons milk, for brushing

Preheat oven to 350 degrees F.

To the bowl of a food processor, add the flour, sugar, baking powder, salt, and baking soda. Pulse until combined. Add the butter pieces and process until mixture resembles fine meal. With the machine running, add buttermilk and process just until dough comes together.

Turn dough out onto a board and knead briefly; do not overwork dough, or biscuits will be tough. With a rolling pin, roll dough out to a 1-inch thickness. Flour a 1-inch round cutter, and then cut out biscuits and transfer to a sheet pan. Refrigerate for 1 hour, or up to 24 hours. Brush tops of biscuits with milk. Bake for about 30 minutes, or until lightly golden on top.

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    quick & easy... always a hit-easy to modify with chocolate chips for the kids, or chesse, even blueberries. never and left for the next day!
    The recipe starts out great, it tells you to preheat the oven. Then you mix your ingredients. Then you roll out your dough and cut it out. Then.......you slam on the brakes because you have to refridgerate them for an hour or up to 24 hours! Why would I preheat my oven and have it sit there hot for an hour? To me, that makes them not so Quick Biscuits!
    Lots of butter makes a very tender product. Spreading a jam can tear them apart quickly.

    Not quite what I was looking for.
    As another member noted, you should decrease the salt to 1/2 teaspoon. Other than that, the recipe was perfect. It is great to be able to make them ahead of time and just pop them in the oven 30 minutes before the meal is ready. I am usually terrible at making biscuits but these were as good as a good restaurant quality!
    I've never had a biscuit this good before , when I make theese everyone loves them.
    if you cut the salt to 1/2 teaspoon these work really well. so if you want to give these a shot, go ahead. but the salt that is listed in the recipe is incorrect.
    Very easy and quite delicious. It's critical not to overwork the batter AND to leave the biscuits in the fridge for a while before baking. The biscuits had buttery layers that were begging for honey. Next time I'll double the recipe so there will be some left over for breakfast the next day!
    Used recipe per instructions, was salty because Iused salted butter as opposed to unsalted. (didn't state in recipe) They failed to rise much after being brushed with milk having sat in fridge for three hours. Texture was fair, taste was pretty good except for salt. Looking for better recipe at this point.
    These biscuits were delicious, the texture was perfect and they were very flavorful. Easy to prepare. I made them as a last minute addition with some minestrone soup. Perfect combination.
    I found the biscuit recipe delicious & easy to do.
    excellent biscuit. Takes a little more time that quick biscuit to let it chill well but certainly worth the time. Flaky, tender, rises well, very tasty. I also used a 3" cutter and they worked well. I tried freezing them from the chill stage and then baking them straight from the freezer and still they were super.
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