These Easy Lofty Biscuits are fluffy and buttery, perfect for breakfast or a snack! They just require simple ingredients and come together quickly. Yum!
These biscuits are so light, you might think they could float away! I love slathering mine with jam or honey. They always brighten my day, and they’re super easy to make!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your biscuits. If you’re looking for a gluten-free option, use a 1:1 gluten-free flour blend. I’ve tried it, and it works great!
Baking Powder: It’s essential for that lovely rise. Make sure it’s fresh for the best results! If you need a substitute, try combining 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar.
Cold Unsalted Butter: The key to flaky biscuits! Using cold butter helps create those light layers. If you’re out of butter, coconut oil can work in a pinch, but make sure it’s solid. I prefer using a high-quality butter for the best flavor.
Milk: Whole milk gives a rich texture, but any milk will do. For a dairy-free version, use almond milk or oat milk. Just remember, different milks can affect the flavor slightly.
How Do I Achieve That Perfect Flaky Texture?
The secret to lofty, flaky biscuits lies in handling the dough with care. Here’s how to do it:
- First, keep your butter and milk cold to encourage flakiness.
- When cutting in the butter, aim for coarse crumbs. You want visible chunks of butter to create those flaky layers!
- Gently knead the dough just enough to bring it together—too much mixing will make them tough.
- Pat the dough out instead of rolling; this helps keep the layers intact.
With these tips in mind, you’ll have biscuits that are light and fluffy every time!
How to Make Easy Lofty Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup milk (whole milk preferred)
- Optional: honey or jam for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 12-15 minutes for baking. So, you’ll have delicious, fluffy biscuits ready in just under 30 minutes! Perfect for a quick breakfast or as a side for dinner.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While the oven heats up, you can prepare your baking sheet by lining it with parchment paper. This makes cleanup easier and prevents sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, and salt. This helps ensure that everything is well mixed and the baking powder is evenly distributed in the flour.
3. Cut in the Butter:
Next, you need to cut in the cold butter. You can use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Remember, the goal is to have little chunks of butter, as this is what makes your biscuits flaky!
4. Add the Milk:
Pour in the milk and stir gently with a spoon or spatula. Just mix until the dough comes together. Try not to overmix, as this can make the biscuits tough.
5. Prepare the Dough:
Turn the dough out onto a lightly floured surface. Gently knead it a few times (no more than 4-5 times) to bring it together. The dough should be soft but not sticky.
6. Shape the Biscuits:
Pat the dough into a rectangle that’s about 3/4-inch thick. This thickness is perfect for achieving that loftiness we want in our biscuits!
7. Cut the Biscuits:
Using a biscuit cutter or a round cutter, cut out biscuits and place them on the prepared baking sheet. Make sure to press straight down without twisting, as twisting can seal the edges and prevent them from rising properly.
8. Bake the Biscuits:
Gather any scraps of dough, pat them together again, and cut out more biscuits until all the dough is used. Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top.
9. Cool and Serve:
Once baked, remove the biscuits from the oven and let them cool slightly on the baking sheet. They are best enjoyed warm. Serve them with honey or jam drizzled on top if desired!
Enjoy your beautifully lofty and flaky biscuits with a smile! They are perfect for any occasion!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but the texture may be a bit denser. If you want to maintain fluffiness, you can use half whole wheat and half all-purpose flour for a better balance.
What if My Dough is Too Sticky?
If your dough feels too sticky, sprinkle a little more flour on your work surface and on your hands while kneading. Just be cautious not to add too much flour, as this can make the biscuits tough.
Can I Freeze the Biscuits for Later?
Absolutely! You can freeze unbaked biscuits. Cut them out and arrange them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When you’re ready to bake, just pop them in the oven straight from the freezer, adding an extra minute or two to the baking time.
How Do I Store Leftover Biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, you can keep them in the fridge for up to 4 days or freeze them for up to 3 months. To reheat, warm them in a toaster oven or microwave!
